I just love a crispy taco more than you know. I know many prefer soft, but for most everyone in my family, extra-crispy cheesy tacos are the name of the game. With Creighton here in Colorado and Asher, who’s a pretty picky eater, both around, my dad’s tacos are on repeat every single week. So basically, it’s back to the days when I was a kid, eating tacos every other night. Tacos are such a Gerard staple. Of course, by now you all know me, however. I love to switch it up and throw everyone a curveball. Although, full disclosure, Creighton and Asher wanted nothing to do with a vegetarian taco. But everyone else (my cousin Maggie, her husband Tom, and baby Walker are still here) loved these. My dad said, aside from maybe a really good fish taco, these might be a top 5 favorite meal for him. My mom said the same…but no fish tacos for her. Promise these are so yummy. And what you’ll enjoy even more, they’re easy too.
The details
All you need for these tacos is a skillet, a baking dish, and a cutting board. Start cooking the cauliflower, poblano, and onion together in a super hot skillet over the stove. You’ll want to get a char on the cauliflower, but leave it tender, not mushy. Once the cauliflower starts to soften, add the spices. It’s a tropical-inspired blend of chipotle chili powder, all-spice, ginger, and cinnamon. Then, pour over the enchilada sauce. Once the cauliflower simmers in the sauce for a bit, it’s ready. It shouldn’t take more than 5-10 minutes, then you can assemble the tacos! For the taco shells, you can use store-bought or do what I do and bake homemade shells. I always make my own, the flavor is far superior, and of course, they’re a healthier option too. Just warm corn tortillas in the microwave, then place them on top of a prepared baking sheet and rub them with olive oil. Use tin foil to make a “mold” for the shell to sit on. Simply mold the foil into a cylinder shape and drape the tortillas over the foil. Bake until crispy. I usually bake them at 425° for 8-10 minutes. Lastly, put the tacos together. Stuff the shells with cauliflower and a sprinkling of cheese. I throw them in the oven to bake until the tortillas are crispy. This method is my GO-TO. It’s become a staple in so many of my taco recipes. I love the crispy oven “fried” shells. Nothing beats them! Looking for other quick recipes? Here are a few ideas: Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema Lastly, if you make these Crispy Cauliflower Tacos with Candied Jalapeño Pineapple Salsa, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
