Baja Cauliflower Tacos
Vegetarian Baja-style tacos with oven-roasted cauliflower, warm corn tortillas, crisp cabbage-carrot slaw, and a sour cream-lime sauce. Fresh whole limes keep the sauce bright and tangy.
- baja cauliflower tacos
- baja mexican
- Baja-style
- cabbage slaw
- carrots
- cauliflower
- corn tortillas
- dairy-containing
- dinner
- egg-free
- fresh and light
- fresh lime
- gluten-free
- kid-friendly
- lunch
- main course
- nut-free
- oven-roasted
- roasted cauliflower
- shellfish-free
- sour cream lime sauce
- soy-free
- tacos
- vegetarian
- weeknight
- weeknight dinner
- Cuisine
- Baja Mexican
Shopping options
Most used first · Blue: used in recipe. Gray: left over. Check products to include them.
Kroger® Cauliflower Florets Bag BIG DEAL!
Cauliflower florets · 1.5 Pound
Estimated price
100%
Details
Fresh Large Limes - Each
Fresh limes · 3 Each
Estimated price
100%
Details
Kroger® Original Sour Cream
Sour cream · 0.5 Cup
Estimated price
52%
Details
Kroger® Shredded Carrots
Carrots · 4 Ounce
Sale · Estimated price
40%
Details
Mission Super Soft Yellow Corn Tortillas, 30 Count
Packaged corn tortillas · 8 Each
Estimated price
27%
Details
Green Cabbage
Green cabbage · 8 Ounce
Estimated price
20%
Details
Kroger® Extra Virgin Olive Oil
Olive oil · 2 Tablespoon
Estimated price
6%
Details
Kroger® Ground Cumin Shaker
Ground cumin · 0.5 Teaspoon
Estimated price
3%
Details
Kroger® Chili Powder Shaker
Chili powder · 1 Teaspoon
Estimated price
2%
Details
Kroger® Garlic Powder Shaker
Garlic powder · 0.5 Teaspoon
Estimated price
1%
Details
Diamond Crystal Salt Co. Kosher Salt Flakes
Kosher salt · 1 Teaspoon
Estimated price
1%
Details
Tap water
Water · 1 Teaspoon
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- cauliflower florets-1 1/2 lb
- packaged corn tortillas-8 each
- green cabbage-8 oz
- carrots-4 oz
- fresh limes-3 each
- sour cream-1/2 cup
- olive oil-2 tablespoons
- chili powder-1 teaspoon
- kosher salt-1 teaspoon
- water-1 teaspoon
- ground cumin-1/2 teaspoon
- garlic powder-1/2 teaspoon
Preheat the oven to 425°F. Cut any large cauliflower florets into bite-size pieces, thinly shred the green cabbage and carrots if needed, zest 1 lime, juice 2 limes, and cut the remaining lime into wedges.
Keep fingers clear of knife and grater blades when cutting or shredding the vegetables.
On the sheet pan, toss the cauliflower with olive oil, chili powder, cumin, garlic powder, and 1/2 teaspoon kosher salt until evenly coated. Spread into a single layer.
Roast the cauliflower for 22 to 25 minutes, flipping once halfway through, until the edges are deeply browned and the stems are tender when pierced.
Use oven mitts for the hot sheet pan and tongs to flip the cauliflower.
In a mixing bowl, toss the green cabbage, carrots, 2 tablespoons fresh lime juice, and 1/4 teaspoon kosher salt. Massage lightly for 30 seconds, then let the slaw sit until slightly softened.
In a small bowl, whisk the sour cream, lime zest, 1 tablespoon fresh lime juice, and remaining 1/4 teaspoon kosher salt until smooth and creamy. Add 1 teaspoon water if needed for a drizzleable sauce.
Warm the packaged corn tortillas in a dry skillet over medium heat for 20 to 30 seconds per side until soft and pliable. Keep them stacked under a clean towel.
Use tongs to turn and move the hot tortillas.
Fill each tortilla with roasted cauliflower and cabbage-carrot slaw. Drizzle with the sour cream-lime sauce and serve with fresh lime wedges.
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