Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema & Charred Corn & Black Bean Salad

COOK TIME - 20-30min
2 SERVINGS

This is a perfect vegetarian twist on a classic taco that everyone loves! Cauliflower seasoned up with smoky chipotle peppers & enchilada sauce, then mixed with cheese, stuffed into tortillas, & oven-baked. Each tinga taco is crunchy on the outside but spicy & cheesy inside. Served with a salty honey-lime avo crema & fresh corn & black bean salad. 

Nutrition PER SERVING
Calories 720 kcal
Fat 12.0 g
Protein 45.0 g
Carbohydrate 72.0 g
Sodium 879 mg
GF
Vegetarian

fresh ingredients

IN THE KIT

  • 10 oz
    cauliflower
  • 1 oz
    chipotle taco paste
  • 8 oz
    red enchilada sauce
  • 6 pcs
    corn tortillas
  • 8 oz
    shredded cheese
  • 4 oz
    lettuce
  • 1 oz
    chopped red onion
  • 8 oz
    honey avocado crema
  • 1⁄2 pcs
    lime
  • 8 oz
    corn
  • 8 oz
    black beans
  • 1 oz
    cilantro

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Large skillet

Sheet pan 

Medium bowl 

Zester/Box grater

Whisk

Spatula

cook along

INSTRUCTIONS

Prep

Preheat oven to 425º C;

Cut cauliflower into small bite size florets;

Remove leaves & roughly chop cilantro;

Zest lime. Juice lime into medium bowl;

In a small bowl mix enchilada sauce & chipotle paste together with a whisk;

Shred or cut lettuce into thin pieces.

1Make Charred Corn Salad

Add black beans, chopped cilantro, lime zest, pinch of salt & pepper to bowl with lime juice. Warm a drizzle of olive oil in a skillet over high heat. Add corn & red onion, cook until corn is slightly charred, about 5-7 minutes. Turn off heat. Add charred corn to bowl with beans & mix together well. Taste, adding salt if necessary. Set aside. Wipe out skillet. 

2Prepare Cauliflower

Heat a drizzle olive oil in the same large skillet over high heat. When the oil shimmers, add cauliflower. Cook, stirring occasionally, until the cauliflower is charring, about 5 minutes. Add chipotle/enchilada sauce blend & cook with cauliflower. Reduce the heat to medium & simmer until the sauce has thickened slightly, about 10 minutes. Taste, season with salt & pepper. Remove from heat.

3Prepare Tacos

Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat & then layer evenly with cheese & cauliflower. Fold the other half of the tortilla over the filling, gently pushing to adhere. Transfer to the oven & bake for 5-8 minutes, then flip with spatula & cook another 5 minutes more, or until the cheese has melted & the tortillas are crisp. 

4To Serve

Divide corn salad & tacos between plates. Top with shredded lettuce, drizzle with avocado crema & sprinkle with cilantro.