Next Post
Glazed Lemon Ricotta Poppy Seed Cakes.
This post may contain affiliate links, please see our privacy policy for details.
Crispy Cauliflower Tacos with Candied Jalapeño Pineapple Salsa. Spicy chipotle cauliflower with a tropical Caribbean-inspired spice blend, all stuffed into hard shell tacos. Then oven baked until crispy and until all that yummy cheese melts. Top each taco with spicy-sweet pineapple salsa and avocado. These tacos are quick, vibrant, healthy, and so delicious! Chips and guacamole on the side will transport you to the Caribbean.
I just love a crispy taco more than you know. I know many prefer soft, but for most everyone in my family, extra-crispy cheesy tacos are the name of the game. With Creighton here in Colorado and Asher, who’s a pretty picky eater, both around, my dad’s tacos are on repeat every single week. So basically, it’s back to the days when I was a kid, eating tacos every other night. Tacos are such a Gerard staple.
Of course, by now you all know me, however. I love to switch it up and throw everyone a curveball. Although, full disclosure, Creighton and Asher wanted nothing to do with a vegetarian taco.
But everyone else (my cousin Maggie, her husband Tom, and baby Walker are still here) loved these. My dad said, aside from maybe a really good fish taco, these might be a top 5 favorite meal for him. My mom said the same…but no fish tacos for her.
Promise these are so yummy. And what you’ll enjoy even more, they’re easy too.
The details
All you need for these tacos is a skillet, a baking dish, and a cutting board. Start cooking the cauliflower, poblano, 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 soften, add the spice mix. It’s a tropical-inspired blend of chipotle chili powder, all-spice, ginger, and cinnamon.
Then, pour over the enchilada sauce. Once the cauliflower simmers in the sauce for a bit, it’s ready. It shouldn’t take more than 5o 10 minutes, then you can assemble the tacos!
For the taco shells, you can use store-bought or do what I do and bake homemade shells. I always make my own, the flavor is far superior, and of course, they’re a healthier option too.
Just warm corn tortillas in the microwave, then place them on top of a sheet pan and rub them with olive oil. Use tin foil to make a “mold” for the shell to sit on. Simply mold the foil into a cylinder shape and drape the tortillas over the foil. Bake until crispy. I usually bake them at 425° for 8-10 minutes.
Lastly, put the tacos together. Stuff the shells with cauliflower 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 so many of my taco recipes. I love the crispy oven “fried” shells. Nothing beats them!
Looking for other quick recipes? Here are a few ideas:
Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos
Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Lastly, if you make these Crispy Cauliflower Tacos with Candied Jalapeño Pineapple Salsa, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys 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 Tacos with Candied Jalapeño Pineapple Salsa
Servings: 6
Calories Per Serving: 302 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 6 cups chopped cauliflower florets
- 1 poblano pepper, chopped
- 1 yellow onion, chopped
- 2 teaspoons chipotle chili powder
- 1 teaspoon all-spice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- kosher salt and black pepper
- 1/2 cup red enchilada sauce
- 12 hard shell tacos
- 1 cup shredded Mexican cheese
- avocado, shredded lettuce, and cilantro for toppings
Candied Jalapeño Pineapple Mango Salsa
- 1 cup diced pineapple
- 1 cup diced mango
- 1/2 cup cilantro, chopped
- 1/2 cup candied or pickled jalapeños (see note)
- 2 tablespoons pickled ginger (omit if using homemade)
Instructions
- 1. Preheat the oven to 425° F.2. Heat the olive oil in a large skillet over high heat. Add the cauliflower, poblano pepper, and onion. Cook, stirring occasionally, until the cauliflower is soft, about 3 minutes. Add the chipotle chili powder, all-spice, ginger, cinnamon, and salt. Cook another 2 minutes, then pour in the enchilada sauce and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 5 minutes. Remove from the heat.3. Line the taco shells up on a sheet pan or in a 9×13 inch baking dish. Spoon the cauliflower into each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted.4. Meanwhile, make the salsa. Combine all ingredients in a bowl. Season with salt.5. Serve the tacos topped with avocado, lettuce, cilantro, and lots of salsa. ENJOY!
Notes
Candied Jalapeños
Bring 1/3 cup honey, 2-3 sliced jalapeños, and 1 inch of thinly sliced, peeled ginger, to a gentle boil. Simmer over low heat for 2-3 minutes. Pour everything into a glass jar or bowl. Add a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.
Made for the fam last night. The youngest two wouldn’t try it, but the rest of us loved it. The honey jalapeños are where it’s at!
Hi! So glad you enjoyed this recipe, thanks so much for trying it out! 🙂 xT
These were incredible! Super easy to make and the flavors went so great all together! Love your recipes and never disappointed with them!
Hey Sara,
Happy Wednesday!! Thanks a bunch for trying this recipe and sharing your feedback, love to hear that it was a winner!🌞 xx
Not sure why this recipe doesn’t have 5 stars all the way – made it last night and have to say, they were amazing !! I made my own sauce enchilada sauce, and cooked the cauliflower in that at the same time. Definitely did not need to roast the cauli beforehand – I just made sure the florets weren’t too large. I also added corn some corn and black beans. Like everyone else mentioned, the salsa is hands down the best I have ever had / made. I can always rely on your recipes Tiegan – thank you so much for another winner. 🙏🏻😊❤️
Hey Sally,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it! Thanks so much for your kind message!! xx
DIVINE! This is my second time making it, and I’m not kidding or exaggerating when I say I dance in the kitchen, dance in my chair, and DREAM of the next time I’ll make it. ❤️😍
Hi Alli,
Happy Wednesday! I appreciate you making this recipe and sharing your comment, so glad to hear it was a winner!
Would love to have your recipe for Dad’s cheesy tacos posted to website. Made from borrowed library book, copied recipe but got delicious taco sauce all over it. GAME changing taco preparations you have, thank you! This cauliflower taco recipe really is good, yum!
Hi Cass,
Sorry, but the recipes that are in the cookbooks are exclusive to the books:) Thanks for making the recipe!! xx
Thanks for the inspiration- I used ideas from these with the cauliflower chipotle tacos. I never have all I need for one recipe so I just mix and match! I agree with the roasting from other comments.
YUM!
Hey Susan,
Happy Friday!!⛄️ Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you:)
I’ve had so many wonderful recipes from this site and Tieghan’s cookbook but these weren’t great. I made them for my vegan daughter and her fiancé and I thought the cinnamon, ginger, and all-spice was overpowering. It also took far longer to cook the cauliflower than 3 minutes. A much more tasty option is the crispy chipotle sweet potato taco’s – those are AMAZING!
Hey Tami,
Thanks so much for making this recipe and sharing your feedback, so sorry to hear it wasn’t a fave! xT
Elements of this recipe were great. But if you decide to make this I’d recommend roasting the cauliflower mixture rather than using a skillet. Needs more crunch as the tacos were watery overall. My favorite thing was the jalapeño pineapple salsa- very tasty! The flavors of the dish combined were complex and well thought out, but I will most likely not make this recipe again.
Hi Melissa,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear it wasn’t a favorite! xT
Just made these. The taco shells were forgivable. The tacos, all dressed up with killer pineapple salsa and guac, over the top delish. This is the third taco recipe of yours I’ve tried. All three a total home run. Did alot of advance prep for these so they came together fairly quickly. And bestovers!
Hey Dana,
Awesome!! Thanks so much for making this recipe, I love to hear that it turned out well for you:)
AH-MAZING! I’ve never made homemade hard taco shells- game changer! All of the tastes complimented each other. Don’t skip on the salsa bc it’s almost the start of this recipe. Thank you!
Hey Laura,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
Hey Tieghan, I am a fervent follower of yours. Last night I made your Roasted Red Pepper Pasta with Chicken for out of towners. This evening I hope to make these tacos. Have done most of the prep but am struggling with the taco concept. Yours look so amazing. What I don’t get is, once the shells have been molded to the roll of tin foil, what is maintaining its open shape while it bakes? And then you rebake the shell again with the filling in it? Is it possible for you to make a short clip of the procedure? Can’t wait to try these!
Hey Dana,
Thanks for giving this recipe a try! You are baking the shells on the roll of foil so it holds its shape. Once it’s baked the shape should stay:) I hope this helps! xx
I’m not a vegetarian but the recipe looked great. Flavors were good but it just lacked…well the protein. Adding spicy shrimp with the cauliflower would have taken this up a notch. The pineapple mango salsa is definitely a keeper. Don’t omit the candied jalapenos; they are the best part! I’ll use this salsa recipe again and again.
Hey there,
Thanks for giving this recipe a try and sharing your feedback:) I have plenty of taco recipes with protein, I would suggest trying one of those if you aren’t vegetarian:) xT
Hi Tieghan, I’ve enjoyed trying your recipes! You are so talented. Do you have your homemade corn tortilla available or will any generic one do?
Hey Alicia,
Sorry, I don’t have a recipe for corn tortillas, I just use store bought:) Please let me know if you have any other questions! xT
Hi Tieghan – we loved this recipe! The flavor is outstanding and so different. I know you like your heat so I used only half the amount of chipotle chili powder and it still had a nice kick. Also, had to use green enchilada sauce cause that’s all I had on hand. Delicious. I used soft shell flour tortillas – but oiled them, filled them with the cauliflower and cheese, then baked for about 15 minutes. So good and they turned crispy in the oven. The pineapple mango salsa? Do not skip it! Wonderful. Btw, even my husband, who claims to hate cauliflower, raved about these. Thank you for a keeper!!
Hey Cindy,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)