Roasted Cauliflower Tinga Tacos with Chili-Lime Slaw Recipe

Cauliflower Tinga Tacos on a marble table.

Roasted Cauliflower Tinga Tacos with Chili-Lime Slaw Recipe

A weeknight winner, Roasted Cauliflower Tinga Tacos are simple to make, and packed with flavor. These vegetarian or vegan cauliflower tacos are freezer friendly and done in about 30 minutes! Serve with your favorite inspired sides. This recipe is vegan, vegetarian and easily gluten free.

*These are SPICY tacos! If less spice is desired, reduce the chipotle in adobo sauce or select mild salsa.* See blog post for variations and what to serve with these scrumptious tacos!

Course Dinner, Lunch

Cuisine American, Mexican

Keyword Cauliflower Tinga Tacos, Vegan Tinga, Vegetarian Tinga

Total Time 35

Servings 6" Tacos (about)

Calories 108kcal

Author Traci York

Ingredients

For the Tacos:

1 Head of Cauliflower* (see note) chopped into small bite size pieces, about 1 3/4 pound (790 grams)
2 1/2 tablespoons Extra Virgin Olive Oil or avocado oil, divided
1 cup (110 grams) Purple Onion chopped, about 1 medium
1 teaspoon Fine Sea Salt
1/2 teaspoon Cumin ground
1 1/2 - 2 tablespoons Chipotle Chilis + Adobo Sauce mince the chilis and mix with adobo sauce - omit or reduce to 1 tsp adobo sauce for a much milder tinga! Look for gluten free if needed.
1 cup (274 grams) Fire Roasted Tomatoes + its juices, leftovers may be frozen
1/2 cup (135 grams) Prepared Salsa I like homemade
12-14 6 inch (15 centimeters) Corn or Flour Tortillas

For the Chili-Lime Slaw:

3 cups (150 grams) Purple and Green Cabbage shredded, loosely packed
1 tablespoon Fresh Jalapeno seeded and chopped fine, or to taste (add more to take the spicy up!)
1/2 cup (20 grams) Cilantro chopped
Juice of Two Limes
1/2 teaspoon Fine Sea Salt

Serve With (options):

Creamy Guacamole
Avocado Crema
Pepita Crema
Sour Cream

Instructions

For the Tacos:

Set oven rack to center of the oven and preheat to 425F (218C). Line a sheet pan with silpat or parchment paper.
Toss the cauliflower with 1 1/2 tablespoons oil and roast for 15-20 minutes, tossing and flipping the cauliflower once while roasting. When done, it should still be firm, yet lightly golden around the edges. Set aside.
While the cauliflower is roasting, heat the remaining 1 Tbs olive oil in a large saute pan until it shimmers. Add the onion and saute on medium low for about 5-8 minutes, or just until softened. Sprinkle in the salt and cumin and add the chipotles + adobo sauce. Stir to coat the onions. Add the tomatoes, salsa and roasted cauliflower. Stir to warm through, about 5 minutes. Adjust salt to taste. Remove from heat and put a lid on it until ready to serve.

For the Chili-Lime Slaw:

In a medium bowl, mix the red and green cabbage, jalapeño, cilantro, lime juice and sea salt. Set aside or rest in the refrigerator until ready for service.

To Assemble:

Warm tortillas on a low open flame on the stove top turning with tongs a few times to lightly char or warm in a cast iron skillet. To hold them warm, place the tortillas in foil and into a warmed toaster oven on low heat.
On the tortilla, spoon a good schmear of guacamole, sour cream or pepita crema (something creamy) down the center of the tortilla. Spoon the cauliflower mixture evenly over the top, then top with slaw and any condiments you prefer.
Store the leftover cauliflower mixture in the fridge in a lidded container for up to three days or it may be frozen for up to a month. Thaw in the fridge overnight and warm gently on stovetop with a splash of water.

Notes

For a boost of protein, these tacos are delicious with a schmear of Refried Black Beans on the tortilla.

*You can use the stem and leaves of the cauliflower! Chop the stem into bite size pieces and roast with the flowerets. Also, any extra stems and leaves can be used in smoothies.

Nutrition