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Weeknight style Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema. Cauliflower seasoned up with smoky chipotle peppers and enchilada sauce, then mixed with cheese, stuffed into tortillas, and oven-baked. Each tinga taco is crunchy on the outside, but spicy and cheesy inside. Serve with a creamy, salty honey-lime avocado crema sauce, and a mix of your favorite toppings. These come together easily and are so delicious. The perfect vegetarian twist on a classic taco that everyone loves!
Ingredients
- Extra virgin olive oil
- Large head cauliflower
- Yellow onion
- Chipotle peppers in adobo
- Dried oregano
- Kosher salt
- Red enchilada sauce
- Corn tortillas
- Shredded pepper jack cheese
- Shredded cheddar cheese
- Large avocado
- Fresh cilantro
- Honey
- Garlic
- Limes
So, I’m sure I mentioned this, but brother Red has been in town since a little before Christmas. He’s here snowboarding until the end of the month. We almost never see Red since he’s constantly traveling, but because of COVID, his travel schedule is much mellower this year. It’s a huge bummer of course, but the silver lining is that we get to have him home for more than a few days at a time. Personally, I love having him around. He’s one of those kids that can always bring a smile to your face.
And let’s be honest, I’m a real sucker when he asks anything of me. But especially when it comes to the question, “what’s for dinner”? I cave-in and make him pretty much whatever he asks for.
Unlike my oldest brother, Creighton, Red actually enjoys a meat-free dinner. His all-time favorite…The Crispy Buffalo Cauliflower from the HBH Super Simple Cookbook. I’ve been making it on repeat.
But guys, while I love that recipe, I also love trying new things. Since Red is very, very into cauliflower right now, tacos seemed like a great idea.
Enter these crispy cauliflower tinga tacos…still cauliflower but presented in a whole new way.
The inspiration…
I’ve actually had this recipe on my list for a while, so when I realized just how much Red has been loving cauliflower I thought I’d make these while he’s in town. I drew inspiration from my chicken tinga taquitos that I shared last year. We all LOVE that recipe so much. I want to see if I could make something vegetarian, but with those same flavors.
I also really, really wanted to do crispy taco shells, since the cauliflower itself is saucy, not crispy. So I grabbed my hard shell taco recipe from my family’s favorite classic taco. I put the two recipes together, then added the cauliflower tinga. Guys, they turned out even better than I had thought.
I wasn’t sure how the cauliflower would hold up to the tinga sauce, but in all honesty? Everyone said they enjoyed the cauliflower, more than any other meat.
Making these tacos is pretty easy, here are the steps.
Aside from these tacos being delicious, they really are so easy to make. I start with the cauliflower tinga. If you’re new to Chicken Tinga, it’s a Mexican dish consisting of shredded chicken in a tomato-based chipotle sauce with sliced onions. It’s actually very simple, but the flavors from the chipotle peppers are KEY, and what is most traditional with any Tinga dish.
Cook the cauliflower and onion together in a super hot skillet. You’ll want to get a char on the cauliflower, but leave it tender, not mushy. Once the cauliflower starts to char, add in chipotle peppers and enchilada sauce. I use enchilada sauce as the tomato base for my tInga sauce. Once the cauliflower simmers in the sauce for a bit, it’s ready. It shouldn’t take more than fifteen minutes, then you can assemble the tacos!
Now onto the crispy shells.
Instead of using store-bought taco shells, I like to take corn tortillas and stuff them with the cauliflower tinga and a sprinkling of cheese. I throw them in the oven to bake until the tortillas are crispy.
This method is my GO-TO. It’s become a staple in a lot of my taco recipes. I love the crispy oven “fried” shells. Nothing beats them!
And finally, the crema.
While the shells bake, make the crema. I wanted something cooling and creamy to balance the heat from the chipotle sauce. So instead of using a classic cream-based crema, I went a little healthier and whipped my avocado in the food processor.
It is so creamy, and a touch of lime plus flaky sea salt makes it so delicious.
Serve up the cream with the crispy tacos and you’ll have the perfect dinner. This recipes is sure to be one of your new favorites.
If you wanted to take the toppings a step further, I would recommend a pineapple salsa or mango salsa. You all know me, I love a good fruity salsa. The perfect way to liven up an average Tuesday night at home.
Oh, and yes, Red LOVED these (so did the rest of the fam). So I’d say I’m really close to winning that sister of the year award this year. Cool, Cool! Your new go-to weeknight tacos!
Looking for more simple, Mexican recipes? Here are a few favorites:
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Cauliflower Al Pastor Quesadillas with Lime Smashed Avocado
Mushroom Al Pastor Tacos with Garlic Lime Special Sauce
Healthier Homemade Crunchwrap Supreme
Lastly, if you make these, Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys on Instagram and Facebook and on the blog and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema
Servings: 4
Calories Per Serving: 503 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespoons extra virgin olive oil, plus more for rubbing
- 1 large head cauliflower, cut into small florets (about 6 cups chopped)
- 1 yellow onion, chopped
- 2-3 chipotle peppers in adobo, finely chopped use to your taste
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 cup red enchilada sauce homemade or store-bought
- 8-12 corn tortillas, warmed
- 1/2 cup shredded pepper jack cheese
- 1/2 cup shredded cheddar cheese
- salsa, shredded lettuce, and pickled onions for serving
Honey Lime Avocado Crema
- 1 large avocado, halved
- 1/2 cup fresh cilantro
- 1-2 teaspoons honey
- 1 clove garlic, grated
- juice from 2 limes
- kosher or flaky salt
Instructions
- 1. Preheat the oven to 425° F.2. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the cauliflower and onion. Cook, stirring occasionally, until the cauliflower is charring, about 5 minutes. Add the chipotle peppers, enchilada sauce, oregano, salt, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 10 minutes. Remove from the heat.3. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and cauliflower. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp. 4. Meanwhile, make the Honey Lime Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.5. Serve the tacos topped with avocado, lettuce, limes, and any other desired toppings.
This post was originally published on January 19, 2021
My husband was a non believer that he could like these tacos. He was so wrong. They came out awesome. Really fun change.
Hey Antoinette,
Thanks a lot for making this recipe, I am delighted that it was enjoyed! Happy Friday:) xTieghan
Hi, I’d like to make these vegan and omit the cheese. Any tips on what to replace it with or how to make these tacos just as good as if they had cheese in them?
Hey Joanna,
I would just skip the cheese:) I hope you love the tacos, let me know if you have any other questions! xTieghan
5 stars is NOT enough. You guys! These tacos are re-(curse word) diculous! I topped mine with the avocado Creme and pickled onions and these we the best tacos I have ever had. Hubby is vegan and I just used vegan cheese and he devoured these right up! We made retired beans on the side along with a little salad. Run, don’t walk to make these! All the ingredients were super cheap, and I’ll tell you, these are on rotation every week. Wow T! Amazing recipe here!
Hey Veronica,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
If I were to use chipotle paste rather than peppers, do you have idea as to how much?
Hey Mary,
I would use a couple tablespoons or to your liking:) I hope you love the recipe, let me know if you have any other questions! xTieghan
Did you make the salsa with these as well? If so is that recipe on here? or can you email it to me? also have you always made with corn tortillas / would small flour work? Thanks love your stuff
Hey Dewayne,
Here is the recipe for the salsa:
https://fett-weg.today/cilantro-lime-salmon/%3C/a%3E%3Cbr /> I hope you love the recipe, please let me know if you have any other questions! xTieghan
I have the ingredients for this except enchilada sauce and would like to make it. Do you have a recipe for it? Thanks so much. Enjoying your insta and blog!
Hey Rebekah,
So sorry, I like to use store bought enchilada sauce, I love Siete and Frontera. I hope you enjoy the recipe, let me know if you have any other questions! xTieghan
Holy Moley, these were good. Made these exactly as written with the exception of using a whole can of enchilada sauce. The 1/2 cup of it and 1/3 of water just weren’t enough liquid for my 6 cups of cauliflower. I made the leftovers in a toaster oven at work, and they are still good! I don’t miss the chicken in this tinga taco!
Hey Keri,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
Tase was great! These were delicious but I had a really hard time making them into tacos. I think I might have overstuffed the shells and everything just fell apart. When I served them I just said I made nachos…HAHA. Anyway, will definitely make these again and will try to make them prettier!
Hey Lex,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
What brand of tortilla do you use? Thank you
Hey Teresa,
I like Whole Foods 365 brand of tortillas. I hope you love the tacos. Let me know if you have any other questions! xTieghan
What’s you’re favorite store bought red enchilada sauce? Thanks! Xoxox
Hey Alana,
I like to use Frontera or Siete! Let me know if you have any other questions! xTieghan
Hey T –
This post just makes me so happy. In a divided country your blog is a distraction. This looks amazing. I wish I could eat right through my screen. THANK YOU! I will be making this for sure and report back! God bless you.
Hey Traci,
Thanks so much for your kind message and following along:) xTieghan
I’m excited to make this!
If you wanted to switch out the cauliflower for chicken, would the preparation method be the same or would you suggest cooking the chicken in a crockpot first?
Hey Kasey,
If you want to use chicken, just follow this recipe:
https://fett-weg.today/chipotle-chicken-tacos/%3C/a%3E%3Cbr /> I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
Replaced cauliflower ?with zucchini and carrots yum
Hey Kimberly,
Thanks so much for giving the recipe a go, I am thrilled that it was enjoyed! Have a great week:) xTieghan
Wanted to let you know there’s a strange thing that’s been happening with your website. When I type it into Google, it automatically goes to the tahini chocolate chip cookies you posted recently. I can only access the newest page when I click the half baked harvest home icon. Maybe I’m just inept, but its’ been that way for the last week or so. Just wanted to see if there was anything strange on your end!
Hey Hilary,
So sorry about this, I was having the same issue as well…it should be fixed now! Let me know if you have any other issues! xTieghan
Hi Tieghan! These look delicious! Question on the recipe: do you oil both sides of the tortilla or just the side in contact with the cookie sheet? Thanks.
Hey Julia,
I like to oil both sides of the tortilla, this will prevent them from ripping. I hope you enjoy the recipe. Let me know if I can help in any other way! xTieghan