When you want meatless tacos, try these roasted cauliflower tacos made in the air fryer, topped with Peruvian green sauce and pickled red onions.
Ingredients
- 4 cups cauliflower florets
- 2 tablespoons olive oil
- 1/2 teaspoon Tajin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 6 street taco size tortillas, I used Mr Tortilla low carb
- pickled red onions, for topping (see below)
- 6 tablespoons Peruvian Green Sauce, for topping
- sour cream, optional
- cilantro, for garnish
- 1 red onion, peeled and sliced into rounds
- 1/2 cup apple cider vinegar
- 1/3 cup water
- 1 tablespoon cane sugar or maple
- 1 teaspoon kosher salt
- 2 bay leaves
Directions
- In a medium bowl combine the cauliflower, olive oil, Tajin, smoked paprika and salt.
- Spray the air fryer basket with oil and add the cauliflower, cook 400F 12 to 15 minutes until browned and tender, shaking the basket halfway.
For the pickled red onions
- In a small saucepan heat the vinegar, water, sugar and salt until it boils and the sugar dissolves.
- Transfer onions to a heat safe bowl with the bay leaves and pour liquid over the onions.
- Set aside to cool then transfer to a glass jar and refrigerate overnight.
