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.
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:
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
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.
- 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
- 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!
View Recipe Comments
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.