This post may contain affiliate links, please see our privacy policy for details.

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!

Chipotle Cauliflower Tacos with Creamy Jalapeño Verde |

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.

Chipotle Cauliflower Tacos with Creamy Jalapeño Verde |

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!

Chipotle Cauliflower Tacos with Creamy Jalapeño Verde |

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.

Chipotle Cauliflower Tacos with Creamy Jalapeño Verde |

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!).

Chipotle Cauliflower Tacos with Creamy Jalapeño Verde |

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now



Creamy Jalapeño Verde


  • 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.
View Recipe Comments
Chipotle Cauliflower Tacos with Creamy Jalapeño Verde |

You May Also Like

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    These are fantastic. I plan to make them for my in laws. I also served them last night to some vegan friends and swapped the mayo for avocado and omitted the cheese. Great recipe! Thank you.

  2. 5 stars
    These are delicious! Nice and light too. The verde sauce is the best part for sure, so yummy! My sauce with the cauliflower never really thickened so it was a little watery, but I just cooked it down until it wasn’t watery anymore. That caused my cauliflower to be a little soft but it was still flavorful. I should have browned my cauliflower a little more before adding the sauce as well and I think I’ll just skip the 1/3 cup water next time.

    This recipe has a lot of ingredients and components but is overall very easy!

  3. 5 stars
    SOOOO yummy! Not too difficult either! If they sold these at a restaurant I would go get them all the time. Will for sure be making again soon!

  4. 5 stars
    Tieghan, these are so fabulous! Definitely going to add these into my weeknight routine. As far as the sauce, is it supposed to be creamier or more liquid? I think I may have miscalculated something- delicious either way.

  5. 5 stars
    Ok these were way better than I expected! Absolutely delicious. I used sour cream in the sauce but I’m thinking I can make it vegan by using coconut milk instead

  6. 3 stars
    These were good but not our favorite. I think we liked the mushroom tacos al pastor better as far as veggie tacos go (

    We always enjoy trying your recipes!
    For anyone thinking of making this, note that it did take me about an hour.
    Also, when in doubt, go with the flour tortillas – we did corn tortillas but did not like them at all. If you look at her picture, she uses 2 tortillas per taco – and that is definitely necessary because they will fall apart very quickly.

  7. 5 stars
    This recipe was amazing. The crema is perfection, I had to use regular Mayo but it was great!! Plus, I made some homemade tortillas so it was all delish! Now I need to figure out where else I can use this crema, it is my favorite!!! My husband and I enjoyed this easy recipe!!

    1. Hey Jamie,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan

  8. 5 stars
    OK. These were GREAT! Spicy and smoky and toothsome. I charred inch long lengths of asparagus with the cauliflower because it was in my fridge and I like charred asparagus in tacos anyway. I didn’t think the sauce needed the honey and would not add next time. I ate this on corn tortillas and my husband on flour torillas, equally delicious. Thanks for a new recipe to add to my regular rotation!

    1. Hey Jacque,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan

  9. The blog post mentions Mayo in the “creamy verde” but there’s none listed in the recipe. This one wasn’t for me.

  10. 5 stars
    Delicious recipe with perfect spice flavor. Used a combo of olive oil/avocado oil for the verde sauce. I’m thinking I can freeze the left over sauce since there is no dairy.

  11. 5 stars
    This was absolutely delicious! My family loved these tacos. I noticed the mayo wasn’t listed in the actual recipe above but I did read it and saw it on Instagram so I included it.

    1. Hey Brinda,
      Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Have the best weekend:) xTieghan

    2. Mayo IS listed in the recipe for the sauce- I think the confusion is that it calls for olive oil mayo or avocado oil mayo (and not the oils themselves). I had neither on hand and subbed regular Mayo and the sauce was delicious!

    1. Hey Olivia,
      I would just reduce the spice where necessary. I hope you love this recipe, please let me know if you give it a try! xTieghan

  12. 5 stars
    Nothing about the taste of this recipe I don’t like. However, the delivery system leaves something to be desired. My tortillas simply fell apart, lol. Maybe it’s because I filled them more like a burrito than a taco. Otherwise great flavor. Hoping I might spark a little more interest from the guys, because guys can cook, too… 😉