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


fresh ingredients


  • 10 oz
  • 1 oz
    chipotle taco paste
  • 8 oz
    red enchilada sauce
  • 6 pcs
    corn tortillas
  • 8 oz
    shredded cheese
  • 4 oz
  • 1 oz
    chopped red onion
  • 8 oz
    honey avocado crema
  • 12 pcs
  • 8 oz
  • 8 oz
    black beans
  • 1 oz

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Large skillet

Sheet pan 

Medium bowl 

Zester/Box grater



cook along



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.