Air Fryer Cauliflower Tacos
Cauliflower Tacos feature cauliflower florets with chili powder, cumin, and chipotle crema; air fry at 400°F for 14 minutes until charred and tender.
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Method
- 1
Toss cauliflower florets with olive oil and all spices.
- 2
Air fry at 400°F for 12-14 minutes, shaking every 4 minutes, until charred and tender.
- 3
Warm tortillas in the air fryer for 30 seconds.
- 4
Fill tortillas with spiced cauliflower, chipotle crema, pickled onions, cilantro, avocado, and cotija.
- 5
Squeeze lime over the top and serve.
Pro tip. Cut florets small for more charred edges — that's where the flavor lives. The chipotle crema adds smoky heat that elevates the whole taco. Don't skip the pickled red onions; their acidity balances the richness. These convert meat lovers.
Why the air fryer wins here
- Ready in 14 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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