Description
Spicy and tangy these cauliflower tinga tacos pack a punch!
Ingredients
Scale
Cauliflower tinga
- 1 tbsp olive oil
- 1 medium cauliflower, cut into florets
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 2 chipotle peppers in adobo
- 1 tsp chilli powder
- 1/2 tsp cumin
- salt and pepper to taste
- 4–5 tbsp water
Other
- Corn tortillas
- Shredded cabbage
- cilantro
- avocado
- sour cream (vegan or regular)
Instructions
- Preheat the oven to 450 degrees F and line a baking pan with parchment paper.
- Coat the cauliflower with olive oil and roast for 20-25 minutes until golden brown.
- Heat olive oil in a small pan on medium-high heat then add the onion and garlic let cook for 2 minutes. Add the rest of the sauce ingredients and let cook on medium for 2-3 minutes.
- Transfer to a blender and blend until smooth.
- Pour the sauce on the roasted cauliflower and toss together until evenly coated.
- Toast your corn tortillas and fill them with the cauliflower tinga and toppings.
Notes
Don’t forget to toast your corn tortillas! This makes them taste SO good!
Nutrition
- Serving Size: 1 taco
- Calories: 140g
- Sugar: 4g
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
