We love tacos. We don’t have a regular »Taco Tuesday« here, but we do have tacos and wraps pretty often. I guess it’s because they’re so quick and easy to make. Perfect when you don’t want to spend too much time in the kitchen in the evening and would rather curl up on the couch. You could say these simple Air Fryer Cauliflower Tacos require extremely little work. It’s all done in a flash, and you can even prep some things ahead of time during the day.
After work, hardly anyone feels like spending a lot of time in the kitchen just to get something on the table, right? It’s no different here for us. When you’ve already been working all day, it can sometimes be a bit of a hassle to have to work for your dinner as well. Luckily, you can make things easier on yourself by prepping a few things ahead of time.
If you work from home, you’ve got a clear advantage here. Taking a quick five-minute break to slice some onions or whip up some guacamole shouldn’t be a problem for most homeoffice workers. That actually takes care of the majority of the work for this recipe. Preparing the cauliflower in the evening, seasoning it, and roasting it in the Air Fryer is super quick and easy. That means you’ve already done almost everything there is to do.
Of course, all of this only applies if you’re satisfied with a batch of tacos for dinner. If you need more, you’ll probably have to add something to go with the tacos. Plain tortilla chips with a dip or baked nachos with cheese (which you can also make in the Air Fryer) go well here, along with a simple tomato salad, sweet corn salsa, or some fried rice with lime, for example… There are so many ways to turn simple tacos into a complete meal.
If you prefer something less complicated, you can of course just make some fries or potato wedges in the Air Fryer. There’s no need to make life unnecessarily complicated if you don’t want to. That said, the other suggestions are all pretty quick to make. You do have to do a bit of chopping and mixing when making a salad, for example. But that’s not a big deal. With the fries or potato wedges, you just have to pour something out of a bag into the Air Fryer and let the machine do the rest… also fine.
The tacos taste great just as they are, but of course, you can also customize them however you like. For example, adding baked beans, some cheese, or sour cream always goes well with tacos to round out the flavors. What you choose to add to the roasted cauliflower is entirely up to you.
You can prepare and serve the tacos completely ready-to-eat in advance or simply place all the taco components in small bowls on the table and let everyone assemble their own tacos however they like. We tend to prefer the latter… It’s just more fun to put everything together yourself at the table.
If you would like to try more Mexican dishes and recipes for Air Fryers, you might also want to check out our quick Air Fryer Chicken Fajitas. Here as well some components of the dish are prepared in the Air Fryer, and then you simply put everything else together yourself at the table using various ingredients. Super delicious and also a great after-work meal.
Or how about some delicious vegan tacos/carnitas? We have a recipe for Vegan Carnitas with Pulled Mushrooms… sooo delicious! There is a bit more to do for those carnitas, but it is definitely worth the extra effort. However, you can also prep some things ahead of time so there isn’t quite as much work to do in the evening – or whenever you plan to serve the carnitas.
INGREDIENTS / ZUTATEN
(3-4 servings)
For the pickled onions:
2 small red onions
1.7 fl. oz. (50ml) apple cider vinegar*
1.7 fl. oz. (50ml) water (add a little more if needed)
1 tsp. sugar
1/2 tsp. salt
some pepper
For the Air Fryer cauliflower:
14 oz. (400g) cauliflower, cut into florets
2–3 tbsp. olive oil
2 tbsp. tahini*
1/2 tsp. smoked paprika powder*
1/2 tsp. paprika powder (sweet)*
For the guacamole:
1 ripe avocado
1/2 red onion, finely chopped
1 garlic clove, finely chopped
1 medium tomato, diced
some lime juice
some chopped cilantro
salt, pepper
For the tacos:
6–8 small wheat tortillas* (14-15cm)
1/4 cucumber, finely diced
some Sriracha sauce (Garlic)*
some chopped cilantro
(3-4 Personen)
Für die eingelegten Zwiebeln:
2 kleine rote Zwiebeln
50ml Apfelessig*
50ml Wasser (ggf. etwas mehr)
1 TL Zucker
1/2 TL Salz
etwas Pfeffer
Für den AirFryer Blumenkohl:
400g Blumenkohl, in Röschen zerteilt
2-3 EL Olivenöl
2 EL Tahini*
1/2 TL Smoked Paprika Pulver*
1/2 TL Paprikapulver (edelsüß)*
Für die Guacamole:
1 reife Avocado
1/2 rote Zwiebel, fein gehackt
1 Knoblauchzehe, fein gehackt
1 mittlere Tomate, in kleinen Würfeln
etwas Limettensaft
etwas Koriander, gehackt
Salz, Pfeffer
Für die Tacos:
6-8 kleine Weizentortillas* (14-15cm)
1/4 Gurke, in feinen Würfeln
etwas Sriracha Sauce (Knoblauch)*
etwas Koriander, gehackt
DIRECTIONS / ZUBEREITUNG
1. Start with the pickled onions. Peel the onions and cut them into thin rings. Place the rings in a jar with a screw-top lid (or a similar container), and add the apple cider vinegar, water, sugar, salt, and a little pepper. Mix well and place in the fridge for at least 1 hour or overnight.
2. Clean the cauliflower and cut it into small florets. Place them in a bowl together with the olive oil, tahini, and both types of paprika powder, then mix well. Place the seasoned cauliflower in the Air Fryer basket (it’s a good idea to line the bottom with some parchment paper*) and roast the cauliflower at 200°C (390°F) for about 14–15 minutes. Shake/move/flip the cauliflower occasionally so it cooks evenly.
3. While the cauliflower is roasting, you can start preparing the guacamole. Mash the avocado flesh in a bowl with a fork. Peel and finely dice the onion and garlic. Wash and dry the tomato, then cut it into small cubes. Mix the avocado, onion, garlic, and tomato in a small bowl, then season it with a little lime juice, some chopped cilantro, salt, and pepper. Set aside.
4. Once the cauliflower, onions, and guacamole are ready, warm the tortillas (e.g., in the microwave or briefly in the AirFryer), then set everything out on the table together with the diced cucumbers, Sriracha sauce, and some extra chopped cilantro so everyone can assemble their tacos. Enjoy!
1. Mit den eingelegten Zwiebeln starten – dafür die Zwiebeln schälen und dann in feine Ringe schneiden. Die Ringe in ein Glas mit Schraubverschluss o.Ä. geben, dann den Apfelessen, das Wasser, Zucker, Salz und etwas Pfeffer dazugeben. Alles gut vermengen und für mindestens 1 Stunde oder über Nacht in den Kühlschrank stellen.
2. Den Blumenkohl säubern und in kleine Röschen zerteilen. Zusammen mit dem Olivenöl, Tahini und beiden Paprikapulvern in eine Schüssel geben und gut vermengen. Den gewürzten Blumenkohl in den Korb des AirFryers geben (hier kann man gut etwas Backpapier* unterlegen) und dann bei 200°C (390°F) für etwa 14-15 Minuten rösten – zwischendurch mal durchschütteln, damit der Blumenkohl gleichmäßig durchgart.
3. Während der Blumenkohl röstet, kann man schon die Guacamole zubereiten. Dazu das Fruchtfleisch der Avocado in einer Schüssel mit einer Gabel zerdrücken. Die Zwiebel und den Knoblauch schälen und fein würfeln. Die Tomate waschen, trocknen und dann in kleine Würfel schneiden. Avocado, Zwiebel, Knoblauch und Tomate in einer kleinen Schüssel vermischen, dann mit etwas Limettensaft, gehacktem Koriander, Salz und Pfeffer würzen. Zur Seite stellen.
4. Wenn Blumenkohl, Zwiebeln und Guacamole bereit sind, die Weizentortillas aufwärmen (z.B. in der Mikrowelle oder kurz in den AirFryer schmeißen) und dann alles mit den Gurkenwürfeln, Srirache und etwas zusätzlichem, gehackten Koriander bereitstellen, damit sich jeder selbst Tacos zusammenstellen kann. Guten Appetit!
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Here is a version of the recipe you can print easily.
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Air Fryer Cauliflower Tacos
- Prep Time: 00:20
- Cook Time: 00:15
- Total Time: 00:35
- Yield: 4 1x
- Category: Snacks
- Method: -
- Cuisine: Mexiko
- Diet: Vegetarian
Description
We love tacos for lunch, dinner or as a snack throughout the day. These Air Fryer Cauliflower Tacos are easy to make and really delicious. So good!
Ingredients
For the pickled onions:
2 small red onions
1.7 fl. oz. (50ml) apple cider vinegar*
1.7 fl. oz. (50ml) water (add a little more if needed)
1 tsp. sugar
1/2 tsp. salt
some pepper
For the Air Fryer cauliflower:
14 oz. (400g) cauliflower, cut into florets
2–3 tbsp. olive oil
2 tbsp. tahini*
1/2 tsp. smoked paprika powder*
1/2 tsp. paprika powder (sweet)*
For the guacamole:
1 ripe avocado
1/2 red onion, finely chopped
1 garlic clove, finely chopped
1 medium tomato, diced
some lime juice
some chopped cilantro
salt, pepper
For the tacos:
6–8 small wheat tortillas* (14-15cm)
1/4 cucumber, finely diced
some Sriracha sauce (Garlic)*
some chopped cilantro
Instructions
1. Start with the pickled onions. Peel the onions and cut them into thin rings. Place the rings in a jar with a screw-top lid (or a similar container), and add the apple cider vinegar, water, sugar, salt, and a little pepper. Mix well and place in the fridge for at least 1 hour or overnight.
2. Clean the cauliflower and cut it into small florets. Place them in a bowl together with the olive oil, tahini, and both types of paprika powder, then mix well. Place the seasoned cauliflower in the Air Fryer basket (it’s a good idea to line the bottom with some parchment paper*) and roast the cauliflower at 200°C (390°F) for about 14–15 minutes. Shake/move/flip the cauliflower occasionally so it cooks evenly.
3. While the cauliflower is roasting, you can start preparing the guacamole. Mash the avocado flesh in a bowl with a fork. Peel and finely dice the onion and garlic. Wash and dry the tomato, then cut it into small cubes. Mix the avocado, onion, garlic, and tomato in a small bowl, then season it with a little lime juice, some chopped cilantro, salt, and pepper. Set aside.
4. Once the cauliflower, onions, and guacamole are ready, warm the tortillas (e.g., in the microwave or briefly in the AirFryer), then set everything out on the table together with the diced cucumbers, Sriracha sauce, and some extra chopped cilantro so everyone can assemble their tacos. Enjoy!
Notes
Let’s cook something amazing!
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