Air-Fried Buffalo Cauliflower and Chickpea Tacos with Avocado Crema

Air-Fried Buffalo Cauliflower and Chickpea Tacos with Avocado Crema

Crispy air-fried cauliflower and chickpeas get tossed in tangy buffalo sauce, then tucked into tacos.

Total 40 min Makes 4 servings Calories 410/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy

Cauliflower florets and chickpeas crisp up in the air fryer before soaking up tangy buffalo sauce, then land in warm tortillas with a cooling avocado crema. The contrast of spicy, crunchy filling against the creamy, tangy sauce makes these a satisfying meatless taco night option. Ready in under an hour, they work well for weeknight dinners or casual weekend gatherings.

Ingredients

  • 1 small head cauliflower, cut into bite-sized florets
  • 1 can chickpeas, drained, rinsed, and patted dry (15 oz)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup buffalo sauce
  • 1 ripe avocado
  • 1/3 cup sour cream
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 8 small corn tortillas, warmed
  • 1 cup shredded red cabbage
  • 1/4 cup crumbled blue cheese

Method

  1. Preheat the air fryer to 400°F.

  2. In a large bowl, toss the cauliflower florets and chickpeas with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.

  3. Arrange the cauliflower and chickpeas in the air fryer basket in a single layer, working in batches if needed. Air fry for 12 minutes, shaking the basket halfway through, until the cauliflower is tender and lightly browned at the edges.

  4. Transfer the air-fried cauliflower and chickpeas to a large bowl and toss with the buffalo sauce until evenly coated. Return to the air fryer and cook for 3 more minutes to set the sauce.

  5. While the cauliflower cooks, make the avocado crema: in a food processor or blender, combine the avocado, sour cream, lime juice, cilantro, garlic, and salt. Blend until smooth and creamy, scraping down the sides as needed.

  6. Warm the corn tortillas in a dry skillet over medium heat, about 20 seconds per side, or wrap in foil and heat in a 350°F oven for 10 minutes.

  7. Divide the buffalo cauliflower and chickpeas among the warmed tortillas. Top with shredded red cabbage, a drizzle of avocado crema, and crumbled blue cheese. Serve immediately.

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    Air-Fried Buffalo Cauliflower and Chickpea Tacos with Avocado Crema

    Cauliflower florets and chickpeas crisp up in the air fryer before soaking up tangy buffalo sauce, then land in warm tortillas with a cooling avocado crema. The contrast of spicy, crunchy filling against the creamy, tangy sauce makes these a satisfying meatless taco night option. Ready in under an hour, they work well for weeknight dinners or casual weekend gatherings.

    40 min 4 servings 410 cal

    Ingredients

    • 1 small head cauliflower, cut into bite-sized florets
    • 1 can chickpeas, drained, rinsed, and patted dry (15 oz)
    • 2 tablespoons olive oil
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 3/4 cup buffalo sauce
    • 1 ripe avocado
    • 1/3 cup sour cream
    • 2 tablespoons lime juice
    • 2 tablespoons fresh cilantro, chopped
    • 1 clove garlic
    • 1/4 teaspoon salt
    • 8 small corn tortillas, warmed
    • 1 cup shredded red cabbage
    • 1/4 cup crumbled blue cheese

    Method

    1. 1

      Preheat the air fryer to 400°F.

    2. 2

      In a large bowl, toss the cauliflower florets and chickpeas with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.

    3. 3

      Arrange the cauliflower and chickpeas in the air fryer basket in a single layer, working in batches if needed. Air fry for 12 minutes, shaking the basket halfway through, until the cauliflower is tender and lightly browned at the edges.

    4. 4

      Transfer the air-fried cauliflower and chickpeas to a large bowl and toss with the buffalo sauce until evenly coated. Return to the air fryer and cook for 3 more minutes to set the sauce.

    5. 5

      While the cauliflower cooks, make the avocado crema: in a food processor or blender, combine the avocado, sour cream, lime juice, cilantro, garlic, and salt. Blend until smooth and creamy, scraping down the sides as needed.

    6. 6

      Warm the corn tortillas in a dry skillet over medium heat, about 20 seconds per side, or wrap in foil and heat in a 350°F oven for 10 minutes.

    7. 7

      Divide the buffalo cauliflower and chickpeas among the warmed tortillas. Top with shredded red cabbage, a drizzle of avocado crema, and crumbled blue cheese. Serve immediately.