Crispy Cauliflower Tacos
Crispy Cauliflower Tacos combine cauliflower, cumin, smoked paprika, and avocado crema; air fry at 400°F for 20 minutes until charred, then serve in warm tortillas.
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Method
- 1
Toss cauliflower with olive oil, cumin, paprika, chili powder, salt, and pepper.
- 2
Air fry at 400°F for 15-18 minutes, shaking halfway, until charred and crispy.
- 3
Blend avocado, sour cream, lime juice, and salt until smooth.
- 4
Warm tortillas. Fill with crispy cauliflower, avocado crema, pickled onions, and cilantro.
- 5
Squeeze lime over the top and serve.
Pro tip. Get the cauliflower really charred — the smoky, crispy edges are what make these tacos work. Undercooked cauliflower in a taco is disappointing.
Why the air fryer wins here
- Ready in 20 minutes. The same dish takes about 32 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 280 calories a serving.
- 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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