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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!

overhead photo of Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema

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.

prep photo of Crispy Cauliflower Tinga tacos being assembled

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.

prep photo of tacos before baking

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!

overhead photo of Honey Lime Avocado Crema

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!

overhead prep photo of Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema

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!

overhead photo of half eaten Crispy Cauliflower Tinga 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!

@halfbakedharvest

Spicy cauliflower 🌮 #chipotle #cauliflower #tacos #jalapeno #salsaverde #newrecipe #vegetarian #meatless #easydinner #vegetables

♬ The Good Part – AJR

Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.

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Watch the How-To Reel

Ingredients

Honey Lime Avocado Crema

US Customary – Metric

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.
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overhead horizontal photo of Crispy Cauliflower Tinga Tacos
This post was originally published on January 19, 2021
4.33 from 689 votes (555 ratings without comment)

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Comments

  1. 5 stars
    This recipe is fantastic. I have now made it 3 times, once with chicken and twice with cauliflower. I think I finally got it right the third time by 1) using the toothpick trick mentioned in the other comments to keep the tacos closed while baking 2) using only one chipotle pepper because mine are super spicy. Good to sample a bit of the pepper before using to see how much of a kick it has 3) The biggest innovation was BROILING the tacos for the last 1-2 minutes, this was the only way I was able to get the crispy texture.
    In future I might consider doubling the avocado crema because you just can’t get enough of it, so good.
    Thank you for the creative and fantastic recipes Tieghan!!

    Reply

  3. Hi! Making these tonight but due to crazy weather I could only get frozen cauliflower. Should I cook it before or just let it thaw to room temp?

    Reply

    1. Hey Mary,
      I would thaw and drain the cauliflower and then follow the recipe as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  4. These are outstanding! Definitely one of my favorite new recipes to add to the meal rotation. Now that I’ve found you – keep the veggie entree recipes coming – trying to do less meat these days. Thanks for a great recipe!

    Reply

  5. 5 stars
    Hello Tieghan! I made this last night for my family (my father in law is vegetarian) and they were a HUGE hit. Everyone was a little skeptical when I they saw me stuffing the cauliflower into the tortillas, but were WOW’d by the flavor. Because I was chatting as I was cooking, I completely forgot to brush oil on the tortillas, so a couple of them cracked and they weren’t staying closed. I stuck toothpicks through and that did the trick. I have been making your recipes throughout the last year or so (a friend recommended your blog) and every single one is delicious. My family now gets excited when I say I’m trying a new HBH recipe; and I got one of your cookbooks for Christmas. 🙂 Thank you for your creativity!

    Reply

    1. Hey Betsy,
      I so appreciate you giving the recipe a try, I am thrilled it was enjoyed! Thanks so much for your kind message:) xTieghan

      Reply

  7. 5 stars
    This recipe is incredible!!!!! I’ve never cooked with cauliflower but thought I’d give this a try. Like other people said, I did NOT miss the meat. I will absolutely be making this over and over. So happy!

    Reply

  9. 5 stars
    These tacos deliver! My 11 year old made them and they were excellent, so flavourful! BUT do not skip out on the honey-lime, avocado crema, it makes the dish! Even my carnivore husband admitted that these were knockout good, and then asked to make them again using shredded beef which we definitely will.

    Reply

  13. 4 stars
    These are so tasty. I did have some problems with actually making them into tacos. My shells split open which prevented me from flipping them halfway through. When I did try to flip them all of the filling came out so I just left them as is. But they still tasted great. I sprayed my tortillas with cooking stay and just made “traditional” guacamole. Will definitely make again (this recipe makes plenty and we have about 1/3 left for leftovers today!).

    Reply

    1. Hey Martha,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

      Reply

  14. Hi! How to you think the reheat quality of these would be? I like to meal prep dinners and am wondering if they would be tasty reheat the next day? Thank you!

    Reply

    1. Hey Sasha,
      Totally fine to do, I would cover with foil and reheat in the oven. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

    1. Hey Shelby,
      I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan

      Reply