Are you craving a veggie-packed twist on taco night? Then, these chipotle cauliflower tacos with feta cheese & guacamole are the answer. They deliver smoky, spicy cauliflower in warm tortillas, finished with creamy feta and fresh guacamole.
So, whether you’re hosting Taco Tuesday or simply want a meatless meal that doesn’t skimp on flavour, then this recipe is for you. Furthermore, they are ready in under 30 minutes. So, are you ready to spice up your dinner routine? Then, let’s dive in!
Check out my recipe page for more inspiration! Also, my Mexican section has more delicious, quick and easy tacos for you to try today!
How to Make Chipotle Cauliflower Tacos with Feta Cheese & Guacamole
Chipotle cauliflower tacos with caramelised and pickled red onions. Then, topped with feta cheese, guacamole and a homemade green salsa dressing.
Ingredients
- 1 tbsp Olive oil
- 1/2 Cauliflower (broken into small florets)
- 1/2 Red onion (sliced)
- 100g Chipotle paste
- 1/2 tbsp Dried oregano
- 300ml Water
- Lime juice (dash)
Pickled Red Onions
- 1/2 Red onion (thinly sliced)
- 100ml Red wine vinegar
- Pinch of salt
Guacamole
- 4 Avocadoes (cut into small dice)
- Lime juice (couple of splashes)
Green Salsa
- 1/2 cup Olive oil
- 30g Pickled jalapenos (plus a splash of it's juices)
- 2 Spring onions (roughly chopped)
- 1/2 tbsp Garlic granules
- Handful fresh coriander
- Lime juice (couple of splashes)
Tacos Ingredients
- 6 Taco wraps
- 100g Feta cheese
- Fresh coriander
Instructions
- Add the olive oil to a large pan and heat to medium-high. Then, add in the cauliflower, red onion, chipotle paste and dried oregano. Cook for a minute, stirring constantly, and then add in the water and lime juice. Bring to a boil and then reduce the heat to medium, stirring frequently, until the water is absorbed and the cauliflower is beginning to soften. Set aside.
- Meanwhile, make the pickled red onions by adding the red onion, red wine vinegar and salt to a small bowl. Stir frequently and allow to pickle.
- Next, make the guacamole by adding the avocadoes and lime juice to a bowl. Season with salt and pepper to taste and use a masher to mash until smooth. Set aside.
- Then, add the olive oil, pickled jalapenos and juice, spring onions, garlic granules, coriander and lime juice to a blender. Season with salt and pepper to taste and blitz until smooth.
- Heat a grill pan to medium-high and add each tortilla one at a time and cook for 30 seconds each side, until warmed through and slightly charred. Then top with the guacamole and chipotle cauliflower. Next, drain the pickled red onions and add them on top. Sprinkle over the feta cheese and green salsa. Then, top with fresh coriander and enjoy.
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