Cauliflower Tacos with Avocado Crema Recipe

Introduction

These cauliflower tacos with avocado crema are a delicious and nourishing meal perfect for any day of the week. Packed with flavorful spices and a creamy avocado sauce, they offer a fresh twist on traditional tacos while supporting skin health with key vitamins.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit. In a large mixing bowl, whisk together avocado oil, chili powder, cumin, garlic powder, oregano, and sea salt.
2. Step 2: Add the cauliflower pieces to the bowl and stir to coat them evenly with the seasoning mixture. Spread the cauliflower on a rimmed baking sheet in a single layer.
3. Step 3: Roast the cauliflower in the oven for 25-30 minutes, until tender and slightly browned, stirring halfway through for even cooking.
4. Step 4: While the cauliflower roasts, prepare the avocado crema. In a blender or food processor, combine the avocados, Greek yogurt, water, cilantro, lime juice, garlic, and salt. Puree until smooth, adding extra water a tablespoon at a time if needed to thin the sauce.
5. Step 5: To assemble the tacos, spread a generous layer of avocado crema onto each warmed corn tortilla. Top with shredded cabbage, roasted cauliflower, diced avocado, and chopped cilantro.
6. Step 6: Finish with a squeeze of fresh lime juice over each taco and serve immediately.

Tips & Variations

• For extra protein, add cooked beans or your favorite cooked meat to the tacos.
• You can use 2 tablespoons of store-bought taco seasoning instead of the individual spices for the cauliflower.
• Warm the corn tortillas wrapped in a damp towel in the microwave for 30 seconds before serving for softer tacos.
• Try adding a sprinkle of cotija cheese or pickled jalapeños for extra flavor.

Storage

Store any leftover roasted cauliflower separately in an airtight container in the refrigerator for up to 3 days. Keep the avocado crema in a tightly sealed container and add a piece of plastic wrap pressed onto the surface to prevent browning; consume within 1-2 days. Reheat cauliflower in the oven or microwave before assembling tacos. It’s best to assemble tacos fresh to keep tortillas from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the avocado crema dairy-free?

Yes, substitute the Greek yogurt with a dairy-free yogurt alternative or skip it altogether and adjust the water to achieve desired creaminess.

What can I do if I don’t have an oven?

Roast the cauliflower in a large skillet over medium heat with the seasoned oil, stirring frequently until tender and browned, about 15-20 minutes.

Cauliflower Tacos with Avocado Crema Recipe

Print Recipe

★★★★★

4.5 from 115 reviews

These Cauliflower Tacos with Avocado Crema are a flavorful and nutritious plant-based dish perfect for a healthy meal. Roasted cauliflower seasoned with chili powder, cumin, garlic, and oregano is paired with a creamy avocado and Greek yogurt sauce, then assembled on warm corn tortillas with fresh cabbage and cilantro for a delicious and skin-nourishing taco experience.

• Author: Daniel
• Prep Time: 10 Minutes
• Cook Time: 25-30 Minutes
• Total Time: 40 Minutes
• Yield: 4 servings (2 tacos per serving) 1x
• Category: Main Dishes
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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: Preheat the oven to 400 degrees Fahrenheit. In a large mixing bowl, whisk together avocado oil, chili powder, ground cumin, garlic powder, oregano, and sea salt to combine. Add the bite-sized cauliflower pieces and toss them thoroughly to coat with the seasoning mixture. Spread the seasoned cauliflower evenly on a rimmed baking sheet and bake for 25 to 30 minutes, or until the cauliflower is tender and roasted to your liking.
2. Make the Crema: While the cauliflower roasts, prepare the avocado crema. In a small blender or food processor, combine the two ripe avocados, plain non-fat Greek yogurt, water, garlic clove, salt, lime juice, and cilantro. Blend until the mixture is smooth and creamy. If the crema is too thick, add water one tablespoon at a time to reach your desired consistency.
3. Assembly: Warm the corn tortillas and spread a generous layer of the avocado crema on each tortilla. Top with shredded cabbage, roasted cauliflower, diced avocado, and chopped cilantro. Finish each taco with a fresh squeeze of lime juice for an added burst of flavor. Serve immediately for the best taste and texture.

Notes

• Serve these tacos with your favorite cooked protein or beans to create a more complete and balanced meal.
• You can substitute the seasoning mix with 2 tablespoons of store-bought taco seasoning for convenience.

Keywords: cauliflower tacos, avocado crema, vegetarian tacos, healthy tacos, roasted cauliflower, avocado recipes, Mexican-inspired, skin-nourishing recipes