Air Fryer Vegetarian Cauliflower and Chickpea Tacos recipe

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Ingredients

1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon sea salt
¼ teaspoon garlic powder
1 (15 ounce) can chickpeas, drained
1 small head cauliflower, cut into bite-sized pieces
1 cup sour cream (such as Daisy®)
¼ cup chopped fresh cilantro
⅛ cup lime juice
1 tablespoon Sriracha
salt to taste
6 (6 inch) corn tortillas

Nutrition Info

231.9 calories
carbohydrate: 27.6 g
cholesterol: 16.9 mg
fat: 11.8 g
fiber: 5.2 g
protein: 6.1 g
saturatedFat: 5.5 g
servingSize: -
sodium: 616 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an air fryer to 370 degrees F (190 degrees C).

  2. Whisk together olive oil, lime juice, chili powder, cumin, salt, and garlic powder in a large bowl. Add chickpeas and cauliflower and stir until evenly coated.

  3. Stir together sour cream, cilantro, lime juice, and Sriracha in a bowl until evenly combined. Season with salt to taste.

  4. Place cauliflower mixture in the basket of the air fryer. Cook for 10 minutes, stir, and cook for another 10 minutes. Stir once more and cook until desired crispness, about 5 more minutes.

  5. Spoon cauliflower mixture into corn tortillas and top with sauce.

Recipe Yield

6 tacos

Recipe Note

Cauliflower and chickpeas blended with seasoning, air-fried to crispy perfection, and topped with a creamy cilantro sauce.

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