Vegetarians, rejoice – with these cauliflower tinga tacos, your taco Tuesday just got a whole lot more delicious! These cauliflower tacos with homemade slaw are incredibly fresh and flavorful.
So – what’s tinga? If you don’t already know, tinga is a Mexican dish that’s consistent of flavor packed shredded chicken. It’s amazing on tacos… but this cauliflower might be even better!
I’m not a vegetarian, and even I can’t get enough of these cauliflower tinga tacos. The ingredients are so just so fresh! While I don’t believe food should ever really make you feel guilty, I guess this could still be considered a “guilt-free” recipe.
Whether you’re making these for a pool party or a weeknight dinner, you’ll be glad you made these easy veggie-packed tacos.
Ingredients for cauliflower tinga tacos
For the cauliflower tinga, you’ll need:
- Avocado oil – This can also be substituted any other neutral flavored cooking oil, like canola or vegetable oil.
- Onion – White onions work best, but a yellow onion can be used in a pinch.
- Tomatoes – I love using Roma tomatoes for these tacos. Just dice them up, but don’t worry about seeding them.
- Pureed chipotle in adobo sauce – This can be found in most grocery stores. Just double check that it’s pureed chipotle, not whole chipotle peppers, unless you want to puree them yourself.
- Oregano – Use dried, not fresh
The homemade slaw will need:
- Jalapeño – For less spice, remove the seeds. Like it hot? Keep the seeds in.
- Cilantro – You could substitute parsley instead, but cilantro is recommended for the most authentic Mexican flavor.
- Mayonnaise – To keep things vegan, feel free to use a vegan mayo!
- Sugar – Agave nectar also works just as well.
- Chili powder – Just a dash is all you need to add even more flavor to the slaw.
What kind of tortillas should I use for these cauliflower tinga tacos?
Personally, I always use soft corn tortillas for these tacos. However, crunchy taco shells also work!
If you prefer flour tortillas, I highly recommend making soft and delicious Homemade Flour Tortillas. They are SO much better than store-bought.
What should I serve with these Mexican veggie tacos?
Keep things deliciously south of the border when it comes to your side dishes!
Looking for more vegetarian recipes to enjoy?
Cauliflower Tinga Tacos
- 1 ½ pounds cauliflower florets
- 1 tablespoon avocado oil
- ½ medium white onion, thinly sliced
- 1 garlic clove, minced
- 8 Roma tomatoes, diced (not seeded)
- 3 tablespoons pureed chipotle in adobo sauce
- 1 teaspoon sea salt
- ¼ teaspoon dried oregano
- 3 cups shredded cabbage
- 1 jalapeño, thinly sliced
- ¼ cup minced cilantro or parsley
- 2 tablespoons mayonnaise, (vegan or regular)
- 1 teaspoon sugar or agave nectar
- ½ teaspoon chili powder
- Juice of 1 lime
- Salt,, to taste
- 8 corn tortillas
- 3 radishes,, thinly sliced (optional)
- 1 jalapeño, thinly sliced (optional)
- ¼ cup cilantro or parsley, minced
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat the oven to 425 °F. Place the cauliflower florets on a baking sheet and spray with cooking spray. Roast for 25-30 minutes or until slightly charred and tender. While the cauliflower is cooking, make the tinga sauce and slaw.
- Mix together the ingredients in a large mixing bowl, refrigerate until ready to use.
- Place a large skillet over medium heat. Add the oil to the pot along with the onion and garlic clove. Cook 4-5 minutes until soft but not browned.
- Add the tomatoes, chipotle chilies, salt, and oregano to the pot and bring to a low simmer. Cover and cook for 10 minutes stirring occasionally until the tomatoes are very soft. Use an immersion blender to blend the sauce or transfer to a blender and blend until smooth then transfer back to the skillet.
- Add the roasted cauliflower to the sauce and stir to combine. Cook an additional 2-3 minutes.
- Fill each tortilla with slaw, cauliflower tinga, and top with radishes, extra jalapeno, and cilantro. Serve immediately.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.