Cauliflower Tacos with Avocado Crema Recipe
Introduction
These cauliflower tacos with avocado crema offer a delicious and nutritious way to enjoy a plant-based meal. Packed with vibrant flavors and skin-loving nutrients, they make a satisfying choice for lunch or dinner. Easy to prepare and full of texture, they’re sure to become a favorite.
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, fresh avocados, halved, pitted, peeled (for crema)
- 1/3 cup plain non-fat Greek yogurt
- 1/3 cup water (plus more if needed)
- 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 fresh avocado, halved, pitted, peeled, and diced (for topping)
- 1/4 cup chopped cilantro (for topping)
- 1–2 limes, for serving
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit. In a large mixing bowl, whisk together the avocado oil, chili powder, cumin, garlic powder, oregano, and sea salt. Add the cauliflower pieces and toss to coat evenly with the seasoning.
- Step 2: Spread the seasoned cauliflower on a rimmed baking sheet in a single layer. Roast in the oven for 25–30 minutes, stirring halfway through, until the cauliflower is tender and lightly browned.
- Step 3: 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. Blend until smooth. Add more water a tablespoon at a time if the mixture needs thinning.
- Step 4: To assemble the tacos, spread a generous layer of avocado crema onto each warmed tortilla. Top with shredded cabbage, roasted cauliflower, diced avocado, and chopped cilantro. Finish with a squeeze of fresh lime juice before serving.
Tips & Variations
- For a heartier meal, add cooked beans or your favorite protein alongside the cauliflower.
- Use 2 tablespoons of store-bought taco seasoning instead of the individual spices for a quicker prep.
- Warm tortillas in a dry skillet or wrapped in foil to keep them soft and pliable.
Storage
Store any leftover roasted cauliflower and avocado crema separately in airtight containers in the refrigerator for up to 3 days. Reheat the cauliflower in the oven or microwave before assembling tacos. The crema is best served fresh but can be stirred and chilled again before use.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the avocado crema ahead of time?
Yes, you can prepare the avocado crema a few hours ahead. Keep it tightly covered in the refrigerator to prevent browning, and stir well before serving.
What can I use instead of non-fat Greek yogurt in the crema?
You can substitute plain regular Greek yogurt or a dairy-free yogurt alternative to keep it creamy and accommodate dietary preferences.
PrintCauliflower Tacos with Avocado Crema Recipe
These Cauliflower Tacos with Avocado Crema are a vibrant, nutritious, and delicious option for a wholesome meal. The combination of roasted cauliflower seasoned with chili powder and cumin pairs perfectly with a creamy avocado-lime sauce, creating a meal that supports skin health through key vitamins from avocados and cauliflower. These tacos are vegetarian, rich in fiber and protein, and under 500 calories per serving, making them a flavorful and health-conscious choice for lunch or dinner.
- 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-inspired
- Diet: Vegetarian
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
- 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. Add the chopped cauliflower and toss well to coat evenly with the seasoning mixture. Spread the cauliflower in a single layer on a rimmed baking sheet and roast in the preheated oven for 25 to 30 minutes, until the cauliflower is tender and slightly golden.
- Make the Avocado Crema: While the cauliflower is roasting, combine the ripe avocados, non-fat Greek yogurt, water, garlic clove, lime juice, cilantro, and salt in a small blender or food processor. Puree until smooth and creamy. If the crema is too thick, add water one tablespoon at a time until desired consistency is reached.
- 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. Finish with a squeeze of fresh lime juice for added brightness and serve immediately.
Notes
- Serve these tacos with your favorite cooked protein or beans to round out the meal into a complete dish.
- You can substitute the homemade taco seasoning by tossing the cauliflower in 2 tablespoons of store-bought taco seasoning before roasting for convenience.
Keywords: Cauliflower tacos, avocado crema, vegetarian tacos, healthy tacos, roasted cauliflower, avocado sauce, skin health recipe, fiber rich, protein rich, Mexican-style tacos
