Cauliflower Tinga Tacos with Avocado Crema
These Cauliflower Tinga Tacos with Avocado Crema are bursting with smoky, creamy flavors and perfect for a quick, delicious vegetarian taco night!
Equipment
- Large Skillet
- Blender or Food Processor
- Measuring cups and spoons
- Spatula
- Serving plates
Ingredients
- 4 tablespoons olive oil divided or as needed
- 6 cups cauliflower florets from 1 large head cauliflower recommended
- 1 small yellow or white onion sliced into thin strips
- 0.5 of one 7-ounce can chipotles in adobo sauce
- 1 cup tomato sauce
- 10 corn tortillas
- Olive oil spray or olive oil
- 1 cup shredded cheese such as a Mexican cheese blend
- 2 large Hass avocados pit removed
- 0.5 cup sour cream
- 2 tablespoons cilantro
- 1 medium lime juice from
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon garlic
- Mexican crema or sour cream for serving (optional)
- Queso fresco for topping (optional)
- Cilantro for garnish (optional)
- Limes for serving (optional)
Instructions
- Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the cauliflower florets and sauté for about 5-7 minutes until they begin to turn golden brown and tender.
- Next, add the sliced onions to the skillet with the cauliflower. Continue to cook for another 3-4 minutes, stirring occasionally until the onions are soft and translucent.
- Stir in the chipotles in adobo sauce and the tomato sauce. Mix well to coat the cauliflower and onions in the sauce. Allow it to simmer for about 10 minutes, stirring occasionally. Adjust the heat if necessary, so it doesn’t burn.
- While the cauliflower tinga is simmering, warm the corn tortillas. You can either heat them in a dry skillet for about 30 seconds on each side or wrap them in foil and warm them in the oven.
- In a blender or food processor, combine the ripe avocados, sour cream, cilantro, lime juice, salt, black pepper, and garlic. Blend until smooth and creamy. Taste and adjust seasoning if needed.
- To assemble, take a warm tortilla and add a generous scoop of the cauliflower tinga. Sprinkle with shredded cheese, then drizzle with avocado crema. Optionally, top with queso fresco, additional cilantro, and a squeeze of lime.
- Serve your Cauliflower Tinga Tacos with Avocado Crema immediately while they are warm. Gather your friends and family and enjoy the delicious flavors together!
Notes
- For a dairy-free version, substitute sour cream with plant-based yogurt and cheese with dairy-free alternatives.
- Adjust chipotle amount to control spiciness; add honey or agave syrup if too spicy.
- Store leftover cauliflower tinga in an airtight container in the fridge for up to three days or freeze for up to three months.