My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Authentic, Mexican, saucy tacos make an easy vegan dinner! These tacos are healthy and you can adjust the spice level to your liking.
Ah, tacos! You gotta love’em. You can make tacos pretty much out of anything! I love Cauli Tacos with Chipotle Aioli in the summer, my fave Butternut Squash Tacos in winter, and Cauliflower “Meat” Tacos any time of year.
What is Tinga?
Tinga is an authentic, Mexican sauce that is a smokey and spicy. Don’t worry though, I’ll show you how to tailor the spice level from mild to Ouch!
I love the roasted, savory flavor of Tinga sauce so much! You honestly don’t even need no taco shell here, just eat the sauce with a spoon! hehe
Easy Cooking Steps
Our two main ingredients are chickpeas and cauliflower. We’ll be using canned chickpea so no cooking here.
You have two options to make the cauliflower: either steam it in the pan (what I did) or roast it in the oven. The result will be the same. If you’re roasting just make sure you don’t overcook the cauliflower, nobody likes mushy cauli. (15-20 mins at 400 F/ 200 C is all you need)
While cauli is cooking, make the sauce.
Meal prep the smart way! Check out my FREE guide How To Meal Prep Without A Recipe.
Toppings
This is my favorite part, you guys! 😊 Here are some yummy topping ideas:
- Quick pickled red onions
- Coleslaw mix
- Shredded cabbage
- Cilantro
- Lime juice
P.S. Try my FREE 5-Day Vegan Clean Eating Challenge to help you cut down on packaged and processed foods and enable long-term, clean eating habits!
Beyond Tacos
Wanna vary it up a bit? Turn this recipe into a burrito, a sub, or a sandwich. Make sure to grill the burrito/sub/sandwich – it will make everything crispy which goes nicely with our saucy middle.
Eat it with a side of rice, quinoa, or have it as a side dish. As I said at the beginning of this post, one night I just ate this tinga concoction straight up with a spoon!
Don’t forget to download your FREE Healthy Vegan Dinner Recipes e-cookbook!
Authentic, Mexican, saucy tacos make an easy vegan dinner! These tacos are healthy and you can adjust the spice level to your liking.
- 2 tbsp olive oil
- 1 cup chopped onions (approx. 1/2 medium onion)
- 2 garlic cloves minced
- 1-2 chipotle in adobo sauce, use 1 for mild version and 2 for spicier version
- 1 tsp fresh or dried oregano
- 1 tsp ground cumin
- 1 1/2 cup fire-roasted tomatoes (one 15-ounce can)
- 1/2 cup vegetable stock
- 1/2 tsp salt
- 2 cups cooked chickpeas
- 1 large head of cauliflower
- 4 tbsp fresh cilantro, chopped
- 12 whole wheat taco shells
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Heat 1 tbsp oil* in a medium non-stick pan or pot over medium heat. Add cauliflower florets and cook for 2-3 minutes. Add 1/4 cup of water, cover with a lid, and let steam for 10 minutes. Stir halfway through.
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Heat 1tbsp oil* a small saucepan over medium heat. Add onion and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Add in chipotle in adobo along with spices and toast for 30 seconds. Stir in fire-roasted tomatoes, cover, bring the sauce to a boil. Lower heat and simmer for 5 minutes. Side aside and let cool.
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Pour the sauce in a blender or food processor and blend until smooth. Transfer back into the saucepan over low heat. Taste the sauce and adjust seasoning as necessary.
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Gently stir in chickpeas and cauliflower.
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Serve with warm taco shells, quick pickled onions, fresh cilantro, and a lime wedge.
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Store in an airtight container in the fridge for up 5 days or freeze for up to 1 month.
Nutrition Information (per serving, without tortilla): Calories: 83 Fat: 3.4 g Saturated fat: 0.4 g Carbohydrates: 10.8 g Dietary Fiber: 3.1 g Sugar: 2.7 g Sodium: 177 mg Protein: 3.2 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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