Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy cauliflower cooked with chipotle and spices, stuffed into corn tortillas with cheese, salsa, and topped with a honey-lime avocado crema. Crunchy, spicy, and rich with layers of flavor. A satisfying vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra virgin olive oil, plus more for rubbing
- 1 large head cauliflower, cut into small florets ((about 6 cups chopped))
- 1 yellow onion, chopped
- 2-3 chipotle peppers in adobo, finely chopped (use to your taste)
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 cup red enchilada sauce (homemade or store-bought)
- 8-12 corn tortillas, warmed
- 1/2 cup shredded pepper jack cheese
- 1/2 cup shredded cheddar cheese
- salsa, shredded lettuce, and pickled onions for serving
- 1 large avocado, halved
- 1/2 cup fresh cilantro
- 1-2 teaspoons honey
- 1 clove garlic, grated
- juice from 2 limes
- kosher or flaky salt
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1637mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 880mg
- Calcium
- 290mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1637MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.