Chipotle Cauliflower Tacos with Creamy Jalapeño Verde
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.44 out of 5 stars
(269)
Ingredients
6 servings
- 2 tablespoons extra virgin olive oil
- 1 large head cauliflower, cut into florets (about 6 cups chopped)
- 1 yellow onion, chopped
- 1 poblano pepper, sliced
- 2-3 chipotle peppers in adobo, chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 cup red enchilada sauce
- 8-12 corn tortillas, warmed
- 1 cup grilled or roasted corn
- smashed avocado, cilantro, and/or pumpkin seeds
- 1/2 cup crumbled cotija or feta cheese
- 1/2 cup olive oil, or avocado oil mayo
- 2 tablespoons extra virgin olive oil
- 2 jalapeños, seeded if desired
- 1 bunch fresh cilantro
- 1/4 cup roughly chopped chives or green onion
- 1 clove garlic, grated
- 2 teaspoons honey
- 1/4 cup lime juice
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Preparation
Step 1
1. Heat the olive oil in a large skillet over high heat. Add the cauliflower, poblano, and onion. Cook, stirring occasionally, until the cauliflower is charring, about 5 minutes. Add the chipotle peppers, enchilada sauce, oregano, salt, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 10 minutes. 2. Meanwhile, make the Jalapeño Verde. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.3. To serve, stuff the avocado, corn, and cauliflower into the warmed tortillas. Top with jalapeño verde sauce and crumbled cheese.
Step 2
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