Cauliflower Tacos
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(3)
Ingredients
6 servings
- 1 ripe avocado, halved, seeded and peeled
- ½ cup Mexican crema*
- ⅓ cup packed cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon lime zest
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons canola oil
- 1 (16-ounce) package riced cauliflower
- 1 onion, diced
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 chipotle chili pepper in adobo sauce
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon cinnamon, optional
- 1 (15-ounce) can black beans, rinsed and drained
- ½ cup salsa, homemade or store-bought
- Tortillas, flour or corn
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Preparation
Step 1
Combine avocado, Mexican crema, cilantro, lime juice and lime zest in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add 1/4 cup water in a slow stream until emulsified; set aside in the refrigerator until ready to serve.
Step 2
Heat canola oil in a large cast iron skillet over medium high heat. Add cauliflower and onion; season with salt and pepper, to taste. Cook, stirring occasionally, until browned, about 10-12 minutes.
Step 3
Stir in garlic, chili pepper, cumin, oregano and cinnamon until fragrant, about 1 minute.
Step 4
Stir in black beans and salsa. Reduce heat to low. Cook, stirring occasionally, until slightly reduced and flavors have blended, about 4-5 minutes; season with salt and pepper, to taste.
Step 5
Serve immediately in tortillas, topped with avocado crema.
Step 6
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Chef's notes
*Mexican crema is a creamy, slightly tangy condiment (similar to sour cream and crème fraîche) and is used in a range of Mexican dishes from soups to stews and as a topping for tacos, enchiladas, burritos, and more.
