Recipe courtesy of Darian Pestell

These zesty tacos are a wonderful way to breathe new life and excitement into a weekday staple. Yum!

Cauliflower Tacos with Lime Avocado Crema


Cauliflower taco filling:

1 Tbs (15 mL) olive oil

½ red onion

1 head cauliflower, cut into bite-sized pieces

2 cloves garlic

¼ cup (60 mL) coconut milk

2½ Tbs taco seasoning (aim for organic, MSG-free)

For slaw:

½ small red cabbage, finely chopped

2 cups black kale, stems removed, thinly sliced

4 Tbs (60 mL) fresh lime juice

¼ red onion, minced

¼ cup fresh cilantro, finely chopped

Salt to taste 

For crema:

¾ cup (180 mL) plain Greek yogurt

1 avocado

2 Tbs (30 mL) fresh lime juice

¼ cup cilantro, finely chopped


  1. Heat oil in a frying pan over medium heat. Sauté onion until transparent, about five to seven minutes.
  2. Add cauliflower and garlic. Mix in coconut milk and taco seasoning. Cook until cauliflower is soft, about 10 to 15 minutes, stirring every few minutes.
  3. Combine slaw ingredients and toss together in a large bowl. Let ingredients marinate for at least five to 10 minutes. 
  4. In a food processor, combine ingredients for the crema and process until avocado is no longer chunky.
  5. Place slaw and taco filling on tortillas and top with crema.

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