Cauliflower Tacos with Avocado Crema

Get Started

Servings:

• Recipe serving size: 2 tacos
• Number of servings: Adjust Reset

Ingredients:

• For the Taco Filling:

• 2 Tbsp. avocado oil
• 1 Tbsp. chili powder
• 1  1/2 tsp. ground cumin
• 1 tsp. garlic powder
• 1/2 tsp. oregano
• 1/2 tsp. sea salt
• 1 medium head cauliflower, cut into bite sized pieces

• For the Avocado Crema:

• 2 ripe, fresh avocados, halved, pitted, peeled
• 1/3 cup plain non-fat Greek yogurt
• 1/3 cup water
• 1/4 cup cilantro
• 1 lime, juiced
• 1 clove garlic
• 1/4 tsp. salt

• Taco Toppings:

• 8 corn tortillas, 6 inches, warmed
• 1 cup shredded cabbage, green and purple
• 1 ripe, fresh avocado, halved, pitted, peeled, and diced
• 1/4 cup chopped cilantro
• 1-2 limes, for serving

Instructions:

1. Make the Taco Filling:

2. Preheat the oven to 400 degrees Fahrenheit.
3. Add the oil, chili powder, cumin, garlic powder, oregano, and salt to a large mixing bowl and whisk to combine. Add the chopped cauliflower and stir to coat in seasoning. Transfer to a rimmed baking sheet and bake for 25-30 minutes or until tender.

1. Make the Crema:

2. While the cauliflower is roasting, add the avocado, yogurt, water, garlic, salt, and lime juice to a small blender or food processor and puree until smooth. Add more water, a tablespoon at a time, if needed to thin.

1. Assembly:

2. Spread the crema onto each tortilla, then add the shredded cabbage, roasted cauliflower, chopped avocado, and cilantro. Add a squeeze of fresh lime juice on top to serve.

Notes & Tips:

Recipe Videos: