Cauliflower Tacos with Avocado Crema Recipe
Introduction
These cauliflower tacos with avocado crema offer a delicious and nutritious way to enjoy a meat-free meal. Packed with vibrant spices and creamy avocado sauce, they support skin health while delivering bold flavors in every bite. Perfect for a quick weeknight dinner or a casual gathering.
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, 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
- Step 1: 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 cauliflower pieces and stir to coat evenly in the seasoning.
- Step 2: Spread the seasoned cauliflower on a rimmed baking sheet and roast in the oven for 25-30 minutes or until tender and slightly browned.
- Step 3: While the cauliflower is roasting, prepare the avocado crema. In a small blender or food processor, combine the ripe avocados, Greek yogurt, water, cilantro, lime juice, garlic, and salt. Puree until smooth. If the crema is too thick, add water a tablespoon at a time until the desired consistency is reached.
- Step 4: To assemble the tacos, spread a generous amount 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 extra protein, add cooked beans or your choice of cooked protein to the tacos.
- Swap the homemade seasoning with 2 tablespoons of store-bought taco seasoning for convenience.
- Use a variety of cabbage types or add sliced radishes for added crunch and color.
- Warm tortillas in a dry skillet or wrapped in foil in the oven to keep them 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 a 350°F oven until warm, and stir the crema before serving. Assemble tacos just before eating to prevent tortillas from becoming soggy.
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 in advance. Keep it tightly covered and refrigerated to prevent browning. Stir well before using.
What can I substitute if I don’t have Greek yogurt?
Plain regular yogurt or a dairy-free yogurt alternative works well as a substitute for Greek yogurt in the avocado crema.
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Cauliflower Tacos with Avocado Crema Recipe
- Total Time: 40 minutes
- Yield: 4 servings (2 tacos per serving) 1x
- Diet: Vegetarian
Description
These Cauliflower Tacos with Avocado Crema are a delicious, nutritious plant-based meal that combines roasted spiced cauliflower with a creamy avocado-lime sauce. Packed with vitamins C and E from both avocado and cauliflower, these tacos support skin health while providing a flavorful and satisfying dinner option. Served with fresh cabbage, cilantro, and warm corn tortillas, they are perfect for a wholesome vegetarian meal under 500 calories.
Ingredients
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
Avocado Crema
- 2 ripe, fresh avocados, halved, pitted, peeled
- 1/3 cup plain non-fat Greek yogurt
- 1/3 cup water (plus extra for thinning if needed)
- 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 the avocado oil, chili powder, ground cumin, garlic powder, oregano, and sea salt. Add the cauliflower pieces and stir well to coat them evenly with the seasoning mixture. Spread the cauliflower in a single layer on a rimmed baking sheet and roast in the oven for 25 to 30 minutes, or until tender and slightly browned.
- Prepare the Avocado Crema: While the cauliflower is roasting, place the avocados, plain non-fat Greek yogurt, water, garlic clove, salt, lime juice, and cilantro in a small blender or food processor. Blend until smooth and creamy. If the crema is too thick, add additional water, one tablespoon at a time, until desired consistency is reached.
- Assemble the Tacos: Warm the corn tortillas. Spread a generous layer of avocado crema onto each tortilla. Top with shredded cabbage, roasted cauliflower, diced avocado, and chopped cilantro. Finish with a squeeze of fresh lime juice before serving for added brightness and flavor.
Notes
- Serve these tacos with your favorite cooked protein or beans to add more substance and round out the meal.
- You can simplify seasoning by tossing cauliflower in 2 tablespoons of store-bought taco seasoning instead of the individual spices listed.
- To keep the tacos warm while assembling, wrap tortillas in foil or keep in a covered container.
- Adjust lime juice and salt in the crema to taste, depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican
Keywords: cauliflower tacos,avocado crema,vegetarian tacos,roasted cauliflower tacos,healthy tacos,avocado recipes,skin health recipes
