Barbacoa Cauliflower Tacos

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 30 min
  • Yield: 8 tacos
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Ingredients

Barbacoa Cauliflower Filling:

2 tablespoons vegetable oil

1 tablespoon chili powder

2 teaspoons smoked paprika (regular paprika is fine, too)

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

4 to 6 spins of freshly cracked black pepper

3 cups halved cauliflower florets

Tomatillo Avocado Salsa:

4 green tomatillos, fresh with husk removed (canned is okay but not preferred)

1 tablespoon finely chopped jalapeno, seeds removed

2 tablespoons chopped cilantro

1 avocado, scooped and pit removed

1 clove garlic

Kosher salt

1 to 3 spins of freshly cracked black pepper

Slaw:

3 tablespoons apple cider vinegar

1 teaspoon honey

1 lime, juiced

1/2 teaspoon kosher salt

4 to 6 spins of freshly cracked black pepper

Splash of olive oil

1/2 head green cabbage

1/2 head red cabbage

Tortillas:

Eight 4-inch corn tortillas (locally made preferred)

3 cups of your favorite red enchilada sauce

Vegetable oil, for frying

8 teaspoons crumbled Cotija cheese, for serving

Directions

  1. For the filling: Preheat the oven to 350 degrees F.
  2. In a glass mixing bowl, stir together the vegetable oil, chili powder, smoked paprika, cumin, salt and pepper. In a large stainless-steel mixing bowl, pour the combined seasonings over the cauliflower florets. Toss together. Spread out evenly on a parchment-lined baking sheet. Bake until slightly browned and crisp, about 25 minutes.
  3. For the tomatillo avocado salsa: In a small saucepan, add the tomatillos and jalapeno to boiling water, then boil for about 10 minutes. Drain, then transfer it to a food processor. Add the cilantro, avocado, garlic, salt to taste and pepper. Puree, then adjust salt as needed.
  4. For the slaw: Combine the apple cider vinegar, honey, lime juice, salt, pepper and olive oil in a mixing bowl and mix to incorporate. Shave the cabbage using a mandoline and drop into the vinaigrette; mix to incorporate.
  5. For the tortillas: Take 4 tortillas and dip them into your favorite red enchilada sauce. Place the coated tortillas in a well-oiled cast iron skillet over medium-high heat. Cook until the tortillas are crispy and have a red tint, 3 to 5 minutes. Repeat with the remaining tortillas.
  6. To serve: Place the slaw in a line down the center of each tortilla (divide the slaw evenly). Evenly distribute the cauliflower filling into each tortilla. Drizzle 1 tablespoon of the salsa across the top of each taco. Sprinkle 1 teaspoon of crumbled Cotija cheese onto each taco. 
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