Tacos De Coliflor Con Chipotle

Chipotle Cauliflower Taco with Fetta & Avocado

The king of veggie tacos! This cauliflower taco recipe is easy & has the perfect combination of softness & crunch, citrus & smokey.





30 minutes


  • 15 La Tortilleria corn tortillas
  • 1 cauliflower
  • 4 small radishes, finely sliced
  • 1 lime, juiced (for radish slices)
  • ½ cup almond slivers
  • 200g vegan fetta, crumbled
  • 2 tbsp water
  • Pinch of salt
  • 1½ tbsp chipotle in adobo, chopped
  • ¼ brown onion, sliced
  • 2 cloves garlic
  • 2 limes, juiced
  • 1 tbsp agave syrup or honey
  • ½ tsp cumin
  • ½ tsp salt

Avocado salsa ingredients

  • 1 avocado
  • 2 limes, juiced
  • 20g fresh coriander, finely chopped
  • 1 jalapeño, finely chopped
  • 1 clove garlic, crushed

Cooking Instructions

  1. Pre-heat your oven to 240oC. Combine the cauliflower marinade ingredients in a large bowl. Cut your cauliflower into florets & toss in the marinade until coated. Place on a tray lined with baking paper & bake for 20 to 25 minutes.
  2. Squeeze lime juice over your radish slices to marinate them, & set aside until serving time.


Avocado salsa, cauliflower marinade

  1. Combine the avocado salsa ingredients until smooth. Alternatively use a blender.
  2. In a dry frying pan (no oil) over medium-high heat, toast almond slivers until golden, stirring constantly. Remove from pan.
  3. In the same hot dry pan, heat your tortillas one by one until soft, hot & floppy, flipping 2 or 3 times. Wrap in a tea towel until it is ready to serve.
  4. To assemble your taco, place baked cauliflower on your warm tortilla & top with almond slivers, crumbled feta, radish slices & avocado salsa.

¡Buen Provecho!

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