Crispy Baked Buffalo Cauliflower Tacos
When I am craving something crispy, spicy, and loaded with fresh vegetables, these crispy baked buffalo cauliflower tacos are my number 1. I add crispy baked cauliflower florets, creamy avocado, and crunchy cabbage to warm tortillas for a meal that comes together in 1 hour, tastes like comfort food, but still packs plenty of nutrients.
Servings: 10
Calories: 164kcal
Ingredients
- 1 recipe buffalo cauliflower wings (make the entire thing)
- 10 tortillas of choice
Optional toppings:
Instructions
- Make the buffalo cauliflower.
- Prep the toppings you are using.
- Warm the tortillas.
- Put the tacos together by putting 3 cauliflower wings plus the toppings of choice into each tortilla.
- Serve fresh and devour!
Notes
- My #1 Secret Tip for this crispy baked buffalo cauliflower tacos recipe is to bake the buffalo cauliflower until it is fully crisp before adding any extra buffalo sauce. The crispy coating creates the best texture, and if I add sauce too early, it can soften the outside before the tacos are assembled.
- Warm tortillas: I always warm my tortillas before filling them. Soft tortillas fold much more easily and are less likely to tear.
- Dry cabbage: After washing my cabbage, I pat it completely dry with a kitchen towel. Removing extra moisture keeps the tacos crisp instead of watery.
- Layer smart: I place the cabbage into the tortilla before adding the cauliflower. The cabbage creates a barrier that helps protect the tortilla from becoming soggy.
- Serve immediately: I assemble the tacos right before serving. Freshly baked cauliflower keeps its crispy coating much better this way.
- Sauce last: I drizzle the buffalo sauce and ranch over the top after all the other fillings are in place. This coats every bite without making the tortillas messy.
Nutrition
Calories: 164kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 383mg | Potassium: 60mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg