This post may contain affiliate links. Please refer to our privacy policy for details.
SO PERFECT FOR TACO NIGHT! Completely vegetarian and so easy to make, topped with the best avocado crema sauce. SO GOOD.
Taco night has never looked so good, so quick, and so healthy. And these bad boys are complete vegetarian (perfect for Meatless Monday). But I promise you that you won’t even miss the meat here.
With rice cauliflower, these come together in no time with a few pantry staples — garlic, chipotle chili pepper, cumin, and oregano. Not to mention the most amazing avocado crema sauce drizzled on top.
I’ve used corn tortillas, but flour (or gluten-free) tortillas work beautifully here. I also love turning these into crispy tacos or even burrito bowls. So good and so perfect with a squeeze of lemon juice on top!
for the avocado cream sauce
- 1 ripe avocado, halved, cored and peeled
- ½ Cup Mexican cream*
- â…“ Cup wrapped coriander leaves
- 2 tablespoon freshly squeezed lime juice
- 1 tablespoon lime zest
- Kosher salt and freshly ground black pepper, taste
for the tacos
- 2 tablespoon rapeseed oil
- 1 (16 ounces) package rice cauliflower
- 1 Onion, rolled
- Kosher salt and freshly ground black pepper, taste
- 3 cloves garlic, chopped
- 1 Chipotle Chili Peppers in Adobo Sauce
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon Cinammon, Optional
- 1 (15 ounces) can black beans, rinsed and drained
- ½ Cup salsa, homemade or store bought
- Tortillas, flour or corn
for the avocado cream
-
Combine the avocado, Mexican crema, cilantro, lime juice, and lime zest in the bowl of a food processor; season with salt and pepper. With engine running, add 1/4 cup water in a slow stream until emulsified; place in the fridge until ready to serve.
for the tacos
-
Heat canola oil in a large cast iron skillet over medium-high heat. add cauliflower and onion; season with salt and pepper. Cook, stirring occasionally, until browned, about 10-12 minutes.
-
Stir in the garlic, chilli, cumin, oregano, and cinnamon until fragrant, about 1 minute.
-
Stir in black beans and salsa. Reduce the heat to low. Cook, stirring occasionally, until slightly reduced and flavors have mingled, about 4-5 minutes; season with salt and pepper.
-
Serve immediately in tortillas and garnish with avocado cream.
*Mexican crema is a creamy, slightly spicy condiment (similar to sour cream and crème fraîche) and is used in a range of Mexican dishes from soups to stews and as a topping for tacos, enchiladas, burritos and more.