Air-Fried Buffalo Cauliflower and Chickpea Tacos with Avocado Crema

Air-Fried Buffalo Cauliflower and Chickpea Tacos with Avocado Crema offer a delectable way to enjoy tacos with a healthy twist. The cauliflower and chickpeas, coated in a spicy buffalo sauce, are air-fried until crispy and served in warm tortillas. The creamy avocado crema adds a fresh contrast to the spiciness. Ideal for a quick weeknight dinner or a fun weekend meal, these tacos provide a satisfying vegetable-based option that appeals to taco fans.

Ingredients

• 1 head cauliflower, cut into florets
• 1 15 oz can chickpeas, drained and rinsed
• 1/2 cup buffalo sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 cup avocado, mashed
• 1 tbsp lime juice
• 1 tbsp cilantro, chopped
• 8 small corn tortillas
• 1 tbsp olive oil

Instructions

1. Preheat air fryer to 375°F (190°C).
2. In a large bowl, combine cauliflower florets, chickpeas, buffalo sauce, garlic powder, onion powder, and smoked paprika. Toss to coat the vegetables evenly.
3. Arrange the cauliflower and chickpeas in a single layer in the air fryer basket. Cook for 20 minutes, shaking the basket halfway through the cooking time to ensure even crisping.
4. While the vegetables are cooking, prepare the avocado crema by mixing mashed avocado, lime juice, and chopped cilantro in a small bowl. Stir until well combined.
5. Heat the corn tortillas by placing them one at a time in a dry pan over medium heat for about 30 seconds on each side or by microwaving them for about 15 seconds.
6. Assemble the tacos by dividing the cauliflower and chickpea mixture among the tortillas. Top each taco with a generous spoonful of avocado crema.
7. Serve immediately.

Keywords: Vegetable Tacos, Quick Meal, Healthy, Spicy, Main Course

Spice Rack: Garlic Powder, Onion Powder, Smoked Paprika

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