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These crispy Cauliflower Tacos are so simple to make and require just a few basic ingredients! Vegetarian tacos with Avocado Crema is the perfect healthy meal!
Cauliflower Taco Ingredients
As always, this is a quick overview of the ingredients you will need to make these vegetarian tacos. For the complete, printable recipe just keep scrolling.
- Cauliflower: the star of the show! You will need a medium to large head of cauliflower (4 heaping cups) for this recipe.
- Taco Seasoning: you can use a packet of store-bought taco seasoning, or this homemade version if you prefer.
- Corn Tortillas: use 6 inch tortillas for these tacos, not the street taco size, they are too small to add very much filling.
- Cheese: your favorite variety will work, but I used a mixture of Oaxaca and Cotija.
- To make the optional avocado crema you will need: avocados, lime juice, garlic, cilantro, jalapeños, sour cream, salt and pepper
How to make Cauliflower Tacos
Aside from the ingredients listed above you will need an air fryer or oven to roast the cauliflower and a skillet or griddle to cook the tacos once they have been assembled. To make these easy tacos follow the step by step guide below:
Break the Cauliflower into Florets
Break down the head of cauliflower into small florets. Remove the leaves and tough stems and be sure you break down the florets enough they will fit in a 6 inch corn tortilla.
Season the Cauliflower
You will need four heaping cups of cauliflower for four servings of tacos. This will be a medium-large size cauliflower. Once you have broken it down toss pr spray the cauliflower with olive oil. Sprinkle with the taco seasoning and toss to coat.
Add Cauliflower to Air Fryer
Preheat the air fryer to 390 degrees for 3 minutes. Add the seasoned cauliflower to the basket of the in a single layer. Cook for 7 minutes, shake the basket and cook for an additional 5-7 minutes or until crispy.
Assemble the Tacos (soft shell option)
These tacos can be served in a soft shell, or crispy shell option. To serve the soft shells wrap the corn tortillas in a slightly damp, clean dish towel. Microwave the wrapped tortillas 45 seconds until they are warm and pliable. Add the fillings and enjoy! Or, using tongs warm the tortillas over an open flame until lightly browned and easily pliable.
Crispy Shell Option
To make perfect crispy corn tortillas heat a large skillet or griddle to medium high heat. Grease the skillet very liberally and add the tortillas. Cook 2-3 minutes until they have begun to brown and flip. Add the cheese and cauliflower to one side. Fold the corn tortilla over the filling and press down with your spatula. Cook until golden brown on each side. Sprinkle with flakey sea salt.
Serve
These delicious Cauliflower Tacos would work perfectly with Cilantro Lime Cauliflower Rice and this Roasted Tomatillo and Jalapeno Salsa! Top the tacos with Smoked Queso, snack on some Keto Chips with Avocado Bacon Dip, and wash it all down with a Keto Mango Margarita.
How to Make Avocado Crema
Avocado crema is like guacamoles fun, fancy cousin. It is a smooth and creamy avocado sauce that is deliciously addictive. This sauce pairs so well with the roasted cauliflower it really takes these tacos from ordinary to extraordinary!
Add Ingredients and Blend
To make avocado cream simply add the ingredients to a food processor and blend! If you do not have or do not want to use your food processor you can use an immersion blender and blend until smooth. Do a quick taste test and add any additional ingredients based on your preferences.
Store
This is a dish that is best served fresh, however you can store any leftover tacos in the fridge up to three days.
Freeze
I do not recommend freezing these cauliflower tacos. This is a recipe that is really best made fresh. If you are looking for a freezer friendly meal this Taco Lasagna is a great option!
Reheat
To reheat chilled vegetarian tacos I suggest preheating the air fryer to 350 degrees for 3 minutes. Add the tacos and cook 3-4 minutes until warmed through.
If you love these Cauliflower Tacos, you’ll love these easy Mexican food recipes:
- Crock Pot Chicken Tacos – These easy tacos cook all day long, then the final assembly and baking take this recipe over the top. You will LOVE these juicy babies!
- Steak Fajitas – Marinated flank steak moves this recipe from the “that’s good,” to “That’s GREAT!” category! Easy meal prep recipe.
- Chicken Taco Salad Board – Everyone gets what they want in this build-you-own-salad recipe. Tender veggies, juicy chicken, and a tasty dressing all come together for an easy, tasty meal.
- Keto Tacos – Crispy cheese shells make the super low carb tacos possible! Cheese lovers will go wild over these easy tacos.
- 40+ Low Carb Mexican Food Recipes
FAQ’s about Air Fryer Cauliflower Tacos
Yes. You can roast the cauliflower in the oven instead of an air fryer if you wish. To do this preheat your oven to 400 degrees F. Place the prepared, seasoned cauliflower onto a greased baking sheet and roast 10 minutes, turn and roast an additional 5-10 minutes until crispy. The exact cooking time will vary based on the size of your cauliflower.
The tacos will only be as spicy as the taco seasoning you use.
I used a mixture of Oaxaca and Cotija. They are usually found in the deli section of your grocery. However, any variety will work. You can use cheeses that are easier to find such as pepper-jack, Colby-jack or cheddar if you wish.
No, the crema does have jalapeño in it, but the jalapeños have been seeded. Also, the addition of sour cream helps to mellow the flavors to a nice mild sauce.
Cauliflower Tacos
Ingredients
- 4 heaping cups cauliflower florets, 1 medium-large head
- 2 tablespoons olive oil
- 3 tablespoons taco seasoning
For the Tacos
- 8 6 inch corn tortillas
- 1 cup shredded cheese of your choice
- Spray oil and flakey salt as needed
Avocado Crema
- 2 large ripe avocados
- 2 tablespoons red onion, chopped
- 2 tablespoons seeded jalapeño, chopped
- 1 clove garlic
- 1/4 cup fresh cilantro
- 1-2 tablespoons fresh lime juice
- 3 tablespoons sour cream
- salt and pepper to taste
Instructions
To make the Cauliflower
- Break the cauliflower apart into small florets. Be sure to remove the leaves and tough stems. The florets need to be small enough you can easily add them to 6 inch tortillas.
- Place the cauliflower in a bowl and toss with the oil and taco seasoning.
- Preheat the air fryer to 390 degrees for 3 minutes. Add the seasoned cauliflower to the basket of the in a single layer. Cook for 7 minutes, shake the basket and cook for an additional 5-7 minutes or until crispy.
To make the Avocado Crema
- Add the ingredients to a food processor and blend! If you do not have or do not want to use your food processor you can use an immersion blender and blend until smooth. Do a quick taste test and add any additional ingredients based on your preferences.
To Make the Tacos
- Soft Shell Version: To serve the soft shells wrap the corn tortillas in a slightly damp, clean dish towel. Microwave the wrapped tortillas 45 seconds until they are warm and pliable. Add the fillings and enjoy! Or, using tongs warm the tortillas over an open flame until lightly browned and easily pliable.
- Crispy Shell Version (my favorite): To make perfect crispy corn tortillas heat a large skillet or griddle to medium high heat. Grease the skillet very liberally and add the tortillas.
- Cook 2-3 minutes until they have begun to brown and flip. Add the cheese and cauliflower to one side. Fold the corn tortilla over the filling and press down with your spatula. Cook until golden brown on each side. Sprinkle with flakey sea salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
