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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.
Really enjoyed this dish! Had to make a couple of substitutions – used frozen pineapple as had on hand. Hubby doesn’t like heat so used regular chili powder and trusted the poblano wouldn’t be hot (it wasn’t). Avocado took the place of mango. The taco shells in the oven was a game changer! Plan to do again any time I make tacos, saved the rolled up aluminum foil for that purpose. Can’t believe how many hours I spent frying (!) tortillas for tacos in my life. Thanks so very much – another hit recipe from Tieghan!
Hey Cass,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Have a great weekend:)
This looks incredible, but my husband is allergic to mango. What’s a good sub?
Thank you!
Thanks so much Kari!! Pineapple would be a great option for you! Let me know if you give the recipe a try! xT
Trying to find the Caribbean in this…it’s Tex-Mex at best.
My taco shells didn’t mold well in the foil. Could they have been too thick? And do you drench them in oil on both sides? I always love making your recipes!
Hey Carol,
Thanks for giving this recipe a try!! Yes, I do both sides in oil! You could try a different brand of taco shells to see if that helps! xx
Hi! My husband and I tried the Crispy Cauliflower Tacos tonight and they were delicious. The only thing I want to ask you about is that they were really spicy. I pinpointed it to the cauliflower. Would it be from the chipotle Chile powder? I have cooked with poblano peppers before and they aren’t that spicy. I may try cutting back on the chipotle Chile powder next time? Any other suggestions?
Hey April,
Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! Sorry about the spice, yeah I would reduce the chipotle chili powder next time! xT
These were such a hit! Our kids never eat cauliflower unless it’s roasted but the enchilada sauce + cheese was so good. It was my first time making your homemade corn shells and I want to do this every time now! We just had store bought mango salsa this time but will try yours next time. Thank you!
Hey Dana,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
Where is the homemade crispy tortilla recipe?! I want to make those too! This will be my first time ever homemaking a tortilla!!
Hi Megan,
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. Please let me know if you have any other questions! xT
As soon as this recipe hit my inbox I immediately bought all the ingredients and we had it for dinner tonight! It was incredible and my son loved it.
Thanks so much Leanne!! I love to hear that this recipe turned out well for you and thanks for giving it a try! xT
These were delicious. They came together quickly and the flavors are so incredible. Easily one of my favorite vegetarian meals ever!
Hey Amber,
Perfect!! I love to hear that this recipe turned out well for you and thanks so much for making it! Have a great weekend:) xx
Do these pickled jalapeños need to be in vinegar or is it just pickles in the honey?
Hey Pam,
You can follow my recipe as written:) Please let me know if you have any other questions! xT
Hey! Love your recipes.
Can you store the home made taco shells for any amount of time?
E x
Hi Elysse,
I would say a couple days in an airtight container. Please let me know if you have any other questions! xx
Do you have a recipe for your homemade taco shells?
Hey Jennifer,
I just use store bought corn tortillas, coat them in oil, and drop over a roll of foil then bake until crispy. I hope this helps! xT
I’m not sure if I’m missing something but I don’t see taco shells on the ingredient list? What kind and how many? Thanks
Hey Elaine,
You’ll want to use 12 corn taco shells. Please let me know if you have any other questions, I hope you love this recipe! xT
I am sure she means 5-10 minutes. Just a typo. Easy to do when you type as much as she does.
Thanks Charlotte!! Let me know if you give this recipe a try! xx
5o 10 minutes, ? Looks like a great recipe!
Thanks so much! I hope you love the recipe Paulina!! xT