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Cauliflower Tinga Tacos Recipe

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4.3 from 11 reviews

Enjoy a vibrant and tasty vegan twist on classic tacos with these Cauliflower Tinga Tacos, featuring smoky chipotle tomato sauce, roasted cauliflower, and fresh, zesty slaw for a deliciously satisfying meal.

Ingredients

Cauliflower Tinga

  • 1 ½ pounds (680 g) cauliflower florets
  • 1 tablespoon avocado oil
  • ½ medium white onion, thinly sliced
  • 1 garlic clove, minced
  • 8 Roma tomatoes, diced (not seeded)
  • 3 tablespoons pureed chipotle in adobo sauce
  • 1 teaspoon sea salt
  • ¼ teaspoon dried oregano

Slaw

  • 3 cups (210 g) shredded cabbage
  • 1 jalapeño, thinly sliced
  • ¼ cup minced cilantro or parsley
  • 2 tablespoons mayonnaise (vegan or regular)
  • 1 teaspoon sugar or agave nectar
  • ½ teaspoon chili powder
  • Juice of 1 lime
  • Salt, to taste

To Serve

  • 8 corn tortillas
  • 3 radishes, thinly sliced (optional)
  • 1 jalapeño, thinly sliced (optional)
  • ¼ cup cilantro or parsley, minced

Instructions

  1. Roast the Cauliflower: Preheat the oven to 425 °F (218 °C). Spread the cauliflower florets on a large rimmed baking sheet and spray lightly with cooking spray. Roast for 25-30 minutes or until the cauliflower is slightly charred and tender.
  2. Prepare the Slaw: In a large mixing bowl, combine shredded cabbage, thinly sliced jalapeño, minced cilantro or parsley, mayonnaise, sugar or agave nectar, chili powder, lime juice, and salt. Mix well and refrigerate until ready to use.
  3. Make the Tinga Sauce: Heat a large skillet over medium heat. Add avocado oil, then sauté the thinly sliced onion and minced garlic for 4-5 minutes until soft but not browned.
  4. Simmer Tomatoes and Chipotle: Add diced Roma tomatoes, pureed chipotle in adobo sauce, sea salt, and dried oregano to the skillet. Bring the mixture to a low simmer, cover, and cook for 10 minutes, stirring occasionally, until the tomatoes are very soft.
  5. Blend the Sauce: Use an immersion blender directly in the skillet or transfer the mixture to a blender and blend until smooth. Return the blended sauce to the skillet.
  6. Combine Cauliflower and Sauce: Add the roasted cauliflower to the skillet with the sauce and stir to combine. Cook together for an additional 2-3 minutes to meld flavors.
  7. Assemble the Tacos: Warm the corn tortillas. Fill each tortilla with a portion of the slaw and cauliflower tinga. Top with thinly sliced radishes, jalapeño, and additional cilantro or parsley as desired. Serve immediately.

Notes

  • For a spicier version, add more chipotle in adobo or extra jalapeños to the slaw.
  • To make the slaw creamier, use vegan mayonnaise or regular mayonnaise based on preference.
  • Roasting the cauliflower adds a smoky flavor that complements the chipotle sauce well.
  • Use fresh lime juice for the best flavor balance in the slaw.
  • These tacos are perfect for meal prep; store components separately and assemble before serving.

Find it online: https://recipesbyliza.com/cauliflower-tinga-tacos-recipe/