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Chipotle Cauliflower Tacos with Cilantro Lime Crema

Taco night is a must in our weekly dinner rotation, especially when they’re packed with lots Misfits Market veggies. For our taco dinner night on Wednesday, we’re combining chipotle-dusted cauliflower with end-of-the-season corn and a tangy cilantro-lime crema for a plant-forward spin on classic tacos. Plus, it uses herbs and other ingredients already prepped earlier in the week, like limes and avocado.

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Chipotle Cauliflower Tacos with Cilantro Lime Crema by Misfits Market

Chipotle Cauliflower Tacos with Cilantro Lime Crema

  • Author: Misfits Market
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 2 1x



For the Filling

  • 4 tablespoons olive oil, divided
  • 1 cauliflower head, cut into bite-sized pieces
  • 2 1/2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne
  • 1 1/2 teaspoons kosher salt
  • 2 ears of corn, shucked and kernels removed


For the Crema

  • 6 ounces Greek yogurt
  • 1/4 cup cilantro
  • 1 garlic clove, roughly chopped
  • 1 jalapeño, seeds removed
  • 2 tablespoons fresh lime juice
  • Kosher salt


To Serve

  • 46 corn tortillas, warmed
  • Cilantro
  • Limes wedges
  • Optional: avocado, cotija cheese, for serving


  1. Preheat the oven to 400ºF.
  2. For the filling: Add cauliflower to a baking sheet, evenly drizzle 3 tablespoons of oil over top, and season with cumin, paprika, cayenne, and salt. Toss to combine. Roast, tossing halfway through, until golden brown and tender, about 20-25 minutes. Remove from heat and set aside half of the roasted cauliflower.
  3. Meanwhile, heat the remaining 1 tablespoon of oil in a cast iron or heavy-bottomed skillet over medium-high heat. Add corn to skillet and cook, tossing occasionally until lightly charred, 5-7 minutes. Season with salt to taste.
  4. For the crema: Add Greek yogurt, cilantro, garlic, jalapeño, and lime juice to a blender or food processor. Pulse until smooth and season with salt to taste. If the crema is too thick, add 1 tablespoon of water at a time and pulse again until it reaches the desired consistency.
  5. Arrange 2-3 tortillas per plate and fill each with a spoonful of roasted cauliflower and charred corn. Top with crema and serve with cilantro, lime wedges, and avocado and cotija cheese if using.

Do ahead:

  1. Set aside half of the roasted cauliflower, corn, crema, and herbs for Thursday’s lunch.
  2. Cook 1 1/2 cups of rice for Thursday’s lunch and dinner. (This can also be done Thursday when making lunch.)

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Next: Cauliflower Burrito Bowls

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