Cauliflower Tinga Tacos + Honey Lime Avocado Crema

Cauliflower Tinga Tacos + Honey Lime Avocado Crema

Serves: 4



  • 2 tbs extra virgin olive oil
  • 1 large head cauliflower, cut into small florets (about 6 cups chopped)
  • 1 yellow onion, chopped
  • 1-2 tsp chipotle peppers in adobo, finely chopped use to your taste
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 16 oz red enchilada sauce homemade or store-bought
  • 8-12 corn or flour tortillas
  • 1/2 cup shredded pepper jack cheese
  • 1/2 cup shredded cheddar cheese
  • Salsa*, Shredded Lettuce, and Pickled Onions for serving

*Lucky Habanero Salsa – Medium (from Sprouts)

Honey Lime Avocado Crema:

  • 2 large avocados, halved
  • 1/2 cup fresh cilantro
  • 1-2 teaspoons honey
  • 1 clove garlic, minced
  • juice from 1 lime
  • kosher salt


  1. Preheat the panini maker.
  2. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the cauliflower 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. Remove from the heat.
  3. Lay a tortilla flat and layer evenly with cheese and cauliflower. Place a tortilla on top and place on the panini maker. Cook 5-7 minutes, or until the cheese has melted and the tortillas are crisp.
  4. Meanwhile, make the Honey Lime Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
  5. Serve the tacos topped with salsa, avocado crema, lettuce, limes, and any other desired toppings.

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