Crispy Cauliflower Tacos with Chipotle Lime Crema
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 6-8 tacos (probably 3-4 servings) 1x
Ingredients
For the cauliflower:
- 1 head of cauliflower (about 4-5 cups florets)
- 1/2 c flour
- 1/2 c milk
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
For the Chipotle Lime Crema:
- 1/2 c greek yogurt
- 2-3 tsp chipotle paste (can also use 1-2 chipotle chiles in adobo), more or less to taste
- Juice of 1 lime, to taste
- Dash of salt
For the tacos:
- 6-8 corn tortillas, for serving
- Radishes, for serving
- Jalapeños, for serving
- Cilantro, as garnish
- Lime wedges, for serving
- Avocado, for serving
Instructions
- Preheat oven to 450 degrees and line sheetpan with parchment paper.
- Add milk and flour to a large mixing bowl and stir until creamy. Add spices and mix well. Now add cauliflower florets and toss to coat. Spread cauliflower in an even layer onto baking sheet. Bake for 35-40 minutes, tossing halfway, until golden and crispy.
- While cauliflower is roasting, make your Crema by adding all ingredients to a food processor or blender; blend until smooth and adjust to taste. If you want more heat, add more chiles. Less heat, add more yogurt. Adjust lime and salt, and set aside.
- Char each tortilla by placing directly over the gas flame for a few seconds each side, store in tortilla warmer until ready to serve.
- Fill each tortilla with cauliflower, chipotle crema, radishes, jalapeños, cilantro, avocado, and serve with lime wedge.
- ENJOY!!
