Chipotle Cauliflower Tacos

Chipotle Cauliflower Tacos; marinated in a spicy chipotle sauce topped with tangy cabbage slaw, and creamy avocado crema. It’s a meal that comes together in no time. It can be made early as well. Chipotle cauliflower tacos would be perfect for a weeknight meal, taco tuesday, or a taco platter!! These are super flavorful and pretty healthy. Everything can be made in advance and put together before dinner.

I marinated them in the FoodSaver container and it saved dishes & time!! It’s a great way to preserve & marinate your dishes in no time and have it stay super fresh. You can purchase your presever HERE and your FoodSaver® VS3182 HERE. Use code ZHEEL25 for 25% off.

Here are some other recipes you can use to marinate in minutes: Paneer kathi rolls, Potato salad, achari paneer tacos. 

I hope you like this recipe as much as we did! Don’t forget to tag me if you make this!!

Thank you FoodSaver® for sponsoring this post.

Stay happy, stay hungry!

Prep time: 5 minutesCook time: 20 minutesTotal time: 25 minutesMakes: 5-6 servings


  • 12 corn tortillas 

Cauliflower Marinate:

  • 1 head of cauliflower, cut into florets
  • 2 tbsp Chipotle adobo sauce 
  • 1 tsp Red chili powder
  • 1/2 tsp Cumin coriander powder 
  • 1/2 tsp Garlic powder 
  • 1 1/2 tbsp Olive oil 
  • Salt to taste 
  • Black pepper to taste
  • 1/2 lemon juiced 

Red Cabbage slaw :

½ cup red cabbage, sliced

  • 1 small onion, sliced
  • 1 green onion, chopped
  • Cilantro, chopped
  • 1 tsp lime juice
  • 1 tsp olive oil 
  • ½ tsp agave nectar or honey
  • 1 tsp red wine vinegar
  • ½ tsp cumin powder
  • Salt to taste
  • Black pepper to taste

Avocado Crema:

  • 1 avocado
  • 1 cup cilantro
  • ½ lemon/lime, juiced 
  • ½ tsp cumin powder
  • 2 garlic cloves
  • 6 thai chilies
  • 3 tbsp greek yogurt
  • 2 tsp extra virgin olive oil
  • Salt to taste
  • Black pepper to taste


  1. Mix all the ingredients for the cauliflower Marinate in your foodsaver container and give it a good mix.

    (you can even do this up to 3-4 days in advance)

  2. Mix all the ingredients for the red cabbage slaw and set it aside until ready to use.

  3. Blend together the Avocado crema ingredients until it is smooth.

    Set it aside until ready to use.

  4.  Air fry cauliflower at 350 degrees for 12 minutes.

    You can bake at 400 degrees for 15-20 minutes, mixing half way as well.

  5. Assemble:  Heat your corn tortilla, spread avocado crema, add cauliflower on top, top it with the cabbage slaw, more avocado crema, and finish it off with more lime.

  6.  ENJOY!!!!

  7. Bonus step: store your leftovers in the vacuum seal container, enjoy the fresh taste even after days!!


  • Chipotle sauce can be found at walmart or any grocery store in the spanish food aisle. 
  • I like to buy chipotle peppers in an adobo sauce and then I blend it all together and make it into a sauce.
  • You can freeze it in an ice cube tray and store in a foodsaver vacuum sealed bag. 
  • You can use greek cabbage instead of red if you like.

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