Air Fryer Cauliflower Tacos
Crispy and flavorful air-fried cauliflower tacos topped with fresh slaw and a zesty sauce—perfect for a delicious plant-based meal.
Equipment
- 1 Air Fryer
- 1 Mixing Bowl
- 1 Tongs
- 1 Knife and Cutting Board
Ingredients
For the Cauliflower:
- 1 medium head cauliflower cut into florets
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Slaw:
- 1 cup shredded cabbage red or green
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- Salt to taste
For the Sauce:
- 1/4 cup Greek yogurt or vegan mayo
- 1 tablespoon lime juice
- 1 teaspoon hot sauce optional
- 1/2 teaspoon garlic powder
For Serving:
- 8 small corn or flour tortillas
- 1 avocado sliced
- Lime wedges for garnish
Instructions
- Preheat Air Fryer: Set to 375°F (190°C).
- Season Cauliflower: In a bowl, toss cauliflower florets with olive oil, smoked paprika, garlic powder, cumin, chili powder, salt, and pepper.
- Air Fry: Arrange cauliflower in a single layer in the air fryer basket. Cook for 12–15 minutes, shaking halfway, until crispy and golden brown.
- Make the Slaw: In a bowl, mix shredded cabbage, cilantro, lime juice, olive oil, and salt. Set aside.
- Prepare the Sauce: In a small bowl, whisk together Greek yogurt, lime juice, hot sauce, and garlic powder.
- Assemble Tacos: Warm the tortillas, then fill each with air-fried cauliflower, slaw, avocado slices, and a drizzle of sauce.
- Serve: Garnish with lime wedges and enjoy!
Notes
For extra crunch, add toasted pumpkin seeds or crispy onions.
Make it spicier by adding jalapeño slices or extra hot sauce.
Best enjoyed fresh but can be stored in the fridge for up to 2 days.
Make it spicier by adding jalapeño slices or extra hot sauce.
Best enjoyed fresh but can be stored in the fridge for up to 2 days.