Tex-Mex Cauliflower Tacos
with Spiced Sweet Potatoes and Guacamole Crema- Sulphites
- Wheat
- Mustard
- Egg
- Soy
- Oats
- Rye
- Sesame
- Triticale
- Milk
- May contain traces of allergens
- Fish
- Sulphites
- Wheat
- Crustaceans
- Egg
- Mustard
- Peanuts
- Tree nuts
Who says you can't have a tasty, cheesy, satisfying taco that's plant-based? This version will have you sold! Served with a lime-avocado topper, what could be better?
Ingredients
285 g
Cauliflower
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Soy, Oats, Rye, Sesame, Triticale, Milk)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May be present: Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
¾ cup
Plant-Based Mozzarella Cheese, shredded
3 tbsp
Guacamole
2 tbsp
Plant-Based Mayonnaise
(Contains: Egg, Mustard May be present: Wheat, Egg, Fish, Milk, Sesame, Soy, Sulphites)
1 unit(s)
Lime
2 unit(s)
Sweet Potato
2 unit(s)
Mini Sweet Pepper
½ tbsp
Enchilada Spice Blend
(Contains: Sulphites May be present: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
Not included in your delivery
1 tbsp
Plant-based Butter*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut sweet potatoes into 1/2-inch wedges.
- Add sweet potatoes, half the Enchilada Spice Blend (use all for 4 ppl) and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 22-24 min.
- Meanwhile, cut cauliflower into bite-sized pieces.
- Core, then cut peppers into 1/2-inch slices.
- Heat a large non-stick pan over medium-high heat. When hot, add cauliflower, peppers, Tex-Mex paste and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until cauliflower is tender and water has evaporated, 4-5 min.
- Add 1 tbsp (2 tbsp) plant-based butter. Cook, stirring often, until cauliflower is coated, 1 min.
- Season with salt and pepper. Cover to keep warm.
- Meanwhile, wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Meanwhile, zest lime, then juice half the lime into a small bowl (juice whole lime for 4 ppl). Cut remaining lime into wedges.
- Add half the mayo (use all for 4 ppl) and guacamole to the bowl with zest and juice. Season with salt and pepper, then stir to combine.
- Divide cauliflower mixture between tortillas.
- Sprinkle plant-based cheese over top.
- Dollop with half the guacamole crema.
- Divide tacos and roasted sweet potatoes between plates.
- Squeeze a lime wedge over top.
- Serve remaining guacamole crema on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The cauliflower mixture was delicious, with well-balanced spices. Some found it could use more zing or spiciness.
- Ease of prep: The recipe was easy to cook with just the right amount of spices for a perfect dinner for two.
- Suggestions: Consider roasting the cauliflower for better texture and adding beans to make the filling more substantial.
- Portions: Several reviewers noted there wasn't enough cauliflower filling for the number of tacos provided.
- Vegan options: Many appreciated the plant-based ingredients, though some preferred traditional dairy products for the cheese and mayo.
