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My new go-to weeknight tacos, Chipotle Cauliflower Tacos with Creamy Jalapeño Verde. Saucy-spicy cauliflower with smoky poblano peppers stuffed into warmed tortillas. Top with a creamy jalapeño cilantro garlic verde sauce, plus avocados, and you’ll have tacos you won’t soon forget. These spicy vegetarian cauliflower tacos are made in just one skillet in about 30 minutes. They’re quick, simple, healthy, and so delicious…great all year round!
I mentioned this last week, but my brother Red was in town and he’s kind of a funny kid. He used to be a lot pickier about what he ate. But with age, he’s pretty much willing, and excited, to try almost anything.
That being said he still has his favorites. There are certain foods he’ll gravitate towards more than others. He’s an avocado toast, sushi, and taco loving kind of guy. His absolute favorite is my dad’s crispy, cheesy tacos. But another big favorite is cauliflower, especially buffalo cauliflower.
Every time he’s home he requests that I make the buffalo cauliflower from HBH Super Simple. It’s a great recipe, but it was time to try something new. And since Red loves a good taco, cauliflower tacos were the obvious choice.
Jumping into the details – let’s talk cauliflower
The cauliflower portion of this recipe is very similar to my crispy cauliflower tinga tacos, only I added in a poblano pepper. It’s such an awesome combination of spicy chipotle and smoky poblano peppers.
You’ll want to cook the cauliflower, poblano pepper, and onion together in a super hot skillet. Try to get a bit of a char on the cauliflower and peppers, but leave them tender, not mushy. Once the cauliflower starts to char, add in the chipotle peppers and enchilada sauce. The enchilada sauce is the secret here, it keeps these tacos saucy and flavorful.
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!
Well…first you need to make the creamy jalapeño verde
The jalapeño verde is my favorite part…this sauce is really really good. And it’s so easy to make!
Simply add everything to a blender or food processor and blend until creamy. It’s a mix of fresh cilantro, jalapeños, creamy mayo (plain yogurt would work too), garlic, and just a small squeeze of honey to balance the heat level.
It’s creamy, spicy, just a touch salty, and totally addicting. Meaning, the perfect taco recipe.
Finally, we assemble
I really did my tacos up with all the fixings here…smashed avocado, shredded lettuce, and grilled corn. Then I layered in the chipotle cauliflower and finished with the jalapeño verde and cotija cheese.
This looks like a lot, but everything comes together pretty quickly. And really, you can use as little or as many toppings as you’d like.
Just do not skip the verde sauce, it really is the best.
Oh, and yes, Red did love these tacos (and so did the rest of the fam!).
Looking for other fun taco recipes? Here are some favorites:
Crispy Chipotle BBQ Chicken Tacos with Creamy Charred Corn Salsa
Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce
Homemade Cheesy Gordita Crunch Tacos
Lastly, if you make these Chipotle Cauliflower Tacos with Creamy Jalapeño Verde, 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!
Chipotle Cauliflower Tacos with Creamy Jalapeño Verde
Servings: 6
Calories Per Serving: 482 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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Ingredients
Tacos
- 2 tablespoons extra virgin olive oil
- 1 large head cauliflower, cut into florets (about 6 cups chopped)
- 1 yellow onion, chopped
- 1 poblano pepper, sliced
- 2-3 chipotle peppers in adobo, chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 cup red enchilada sauce
- 8-12 corn tortillas, warmed
- 1 cup grilled or roasted corn
- smashed avocado, cilantro, and/or pumpkin seeds
- 1/2 cup crumbled cotija or feta cheese
Creamy Jalapeño Verde
- 1/2 cup olive oil, or avocado oil mayo
- 2 tablespoons extra virgin olive oil
- 2 jalapeños, seeded if desired
- 1 bunch fresh cilantro
- 1/4 cup roughly chopped chives or green onion
- 1 clove garlic, grated
- 2 teaspoons honey
- 1/4 cup lime juice
Instructions
- 1. Heat the olive oil in a large skillet over high heat. Add the cauliflower, poblano, 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. 2. Meanwhile, make the Jalapeño Verde. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.3. To serve, stuff the avocado, corn, and cauliflower into the warmed tortillas. Top with jalapeño verde sauce and crumbled cheese.
Amazing! I first made these for my boyfriend and we both decided they were better than any restaurant. Then I made them for my parents. My Dad looked at the pan as I was cooking it and said, “you mean to tell me there is no meat in these tacos”. He went along with it and once he tried his taco, he went back for 3 more! I am making it again for them tonight! He can’t stop talking about this meal! Thank you so much for making me look good in the kitchen!! 🙂
I have also decided that the Creamy Jalapeño Verde will be a staple in the kitchen 🙂
Hey Megan,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
Absolutely fabulous. The leftover sauce was used on everything including grilled fish. Thank you
Hey there,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT
this recipe is amazing but the absolute best part is the sauce!! oh my god!! We had enough to keep in the fridge for a few days and we put it on everything, I want to have some on hand at all times!
Hi Zoe,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
I just made tacos for dinner and they are absolutely amazing! Made the enchilada sauce myself, which was easier than expected. I used soy yoghurt for the verde, which made the mixture a bit too sweet with the honey, so I’ll probably use regular yoghurt next time. Thanks for this great recipe!
Marliene,
Thanks you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
Be careful when chopping poblano peppers. My hands are still on fire as I type this. Will definitely use gloves next time.
Sorry to hear this Liz!
Hi! I just made this and it was delicious! I wouldn’t change a thing. I didn’t have the corn but it was still so tasty even without it. It was my first time making one your meals too. Thank for this recipe.
Hey Roseann,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan
YUM!!! Amazing! I can’t wait to make these again. I love eating vegetarian a few days a week but sometimes my husband isn’t as thrilled, when I said I was making cauliflower tacos he didn’t say much….then when he ate them he was like “holy cow! these are really good!” another great HBH recipe!
Hey Kelly,
Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
I made these even though I’m not a huge cauliflower eater, but am looking for ways to cut down on meat! They were really good – can barely get a cauliflower taste! I made guac instead of the jalapeno verde and used flour tortillas because it’s what I had. Will definitely make again!!
Hey there! Thank you so much for giving this recipe a try, I’m so happy you enjoyed it! xTieghan
I made this last night to change it up for taco tuesday and they were SO good! Excellent flavor and texture combo. Loved and will make again for sure!
Hey there! Thanks so much for trying out this recipe, so glad you enjoyed this recipe! xTieghan