Cauliflower Tinga Tacos
Healthy, Vegetarian, Weeknight
Ingredients
Cauliflower tinga
1 tbsp olive oil
1 medium cauliflower, cut into florets
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 chipotle peppers in adobo
1 tsp chilli powder
1/2 tsp cumin
salt and pepper to taste
4–5 tbsp water
Other
Corn tortillas
Shredded cabbage
cilantro
avocado
sour cream (vegan or regular)
Directions
Preheat the oven to 450 degrees F and line a baking pan with parchment paper.
Coat the cauliflower with olive oil and roast for 20-25 minutes until golden brown.
Heat olive oil in a small pan on medium-high heat then add the onion and garlic let cook for 2 minutes. Add the rest of the sauce ingredients and let cook on medium for 2-3 minutes.
Transfer to a blender and blend until smooth.
Pour the sauce on the roasted cauliflower and toss together until evenly coated.
Toast your corn tortillas and fill them with the cauliflower tinga and toppings.
Notes
Don’t forget to toast your corn tortillas! This makes them taste SO good!
Nutrition
Serving Size: 1 taco
Calories: 140g
Sugar: 4g
Fat: 6g
Saturated Fat: 1g
Carbohydrates: 20g
Fiber: 6g
Protein: 4g