Next Post
Roasted Broccoli Pasta Carbonara with Crispy Prosciutto and Whipped Ricotta.
This post may contain affiliate links, please see our privacy policy for details.
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!
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.
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!
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 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.
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.
Made this the other night and it was a big hit with my family. Crisped the leftovers in my air fryer and they were perfect! The avocado crema was also beyond tasty. I can see myself making it along side a number of different staple recipies! This was my first Half Baked Harvest try and I will be back for more!!
Hey MaryAlice,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
Obsessed!!! We made them twice this week already. Although folding them really is a huge pain!!! Do you think I can use metal taco holders instead and just bake them for like 14 minutes?
Hey Nic,
I love to hear that this recipe was a winner, thanks so much for testing it out! Sure, that would work. Have a great week! xTieghan
Made these last night and they were PHENOMENAL. Thank you so much for introducing me to the chipotle peppers in adobo, so much flavor, such a game changer!!!
Hey Laura,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
I made these tonight exactly as written and they were absolutely delicious. My husband and my daughter both raved about them. I loved the method of making the crispy shells in the oven. We will definitely be making these again!
Hey Ann,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
Made these tonight and they were SUCH a hit!!! Sooo yummy!!! And very easy too!! Will definitely be making again!
:):)
Hi Julie,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
So much flavour and so easy to make too! I substituted taco seasoning and smoky barbecue sauce because it’s what I had on hand. I used flour tortillas and they stuck down perfectly. Baking the tortillas is genius too, so crunchy! Will definitely be making regularly! Thank you Teighan, these are amazing ?
Hi Andrea,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
Made these today. Delicious!! The avocado cream was so good. I also had trouble getting the taco fold to “stick” and then saw your comment about placing another baking sheet on top—worked like a charm! I had leftover cauliflower mixture, and combined it with lettuce and some of the crema and had a yummy salad. Thanks, Tieghan, for another great recipe!
Hey Janet,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
Delicious and satisfying, I’ll be making regularly.
Hi Jalan,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
The recipe was great tasting. I did have a problem getting the tortillas to stick when folded in half. Any tips?
Hi there! Sometimes I place another baking sheet on top on the tacos when they’re folded in half so that they stick 🙂 Hope this helps! xTieghan
So good, made quite a few times over the summer. The crema is amazing!
Hi! I only have flour tortillas, do you think they would work as well? Or should I buy the corn tortillas?
Hey Marlie,
The flour tortillas will work, they just won’t crisp up like the corn tortillas. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hii, is there another herb I could use for the crema. My family is not a big fan of cilantro ?
Hey Chelsea,
You could use parsley or basil in place of the cilantro. I hope you love the recipe please let me know if you give it a try! xTieghan
these are just my fave. so good. i’ve made these at least 1x a month this year. the cauliflower alone is so delicious and has a great texture. happy vegetarian 🙂
Hey there,
Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
Really good! My husband, who is meh on cauliflower but loves crispy things, said it was a keeper! I was convinced that I would have a tough time getting the corn tortillas to stay in a folded shape, but it stuck perfectly with no tearing. It did take about 5 extra minutes to get the tortillas really crispy, and the convection oven setting helped I think. Will make again!
Hey Veronica,
Fantastic!! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
Just made for the 2nd time. Obsessed. These are a real winner thank you!!!
Hey Carolyn,
Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan