Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema

• 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
• 2-3 chipotle peppers in adobo, finely chopped use to your taste
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 cup red enchilada sauce homemade or store-bought
• 8-12 corn tortillas, warmed
• 1/2 cup shredded pepper jack cheese
• 1/2 cup shredded cheddar cheese

salsa, shredded lettuce, and pickled onions for serving

HONEY LIME AVOCADO CREMA

• 1 large avocado, halved
• 1/2 cup fresh cilantro
• 1-2 teaspoons honey
• 1 clove garlic, grated

juice from 2 limes

kosher or flaky salt

1. 1. Preheat the oven to 425° F.
2. 2. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the cauliflower and onion. Cook, stirring occasionally, until the cauliflower is charring, about 5 minutes. Add the chipotle peppers, enchilada sauce, oregano, salt, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 10 minutes. Remove from the heat.
3. 3. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and cauliflower. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
4. 4. Meanwhile, make the Honey Lime Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
5. 5. Serve the tacos topped with avocado, lettuce, limes, and any other desired toppings.