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Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema
Ingredients
  • 2 tablespoons extra virgin olive oil, plus more for rubbing
  • 1 large head cauliflower, cut into small florets (about 6 cups chopped)
  • 1 yellow onion, chopped
  • 2 to 3 chipotle peppers in adobo, finely chopped use to your taste
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ cup red enchilada sauce homemade or store-bought
  • 8 to 12 corn tortillas, warmed
  • salsa, shredded lettuce, and pickled onions for serving
  • subheading: HONEY LIME AVOCADO CREMA:
  • 1 large avocado, halved
  • ½ cup fresh cilantro
  • 1 to 2 teaspoons honey
  • 1 clove garlic, grated
  • juice from 2 limes
  • kosher or flaky salt
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