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Crispy Cauliflower Tacos with Avocado Crema and Pickled Onions

Pairs with Hahn SLH Pinot Gris and Hahn Appellation Series Pinot Noir

Serves 4-6


  • 4 cups cauliflower - cut into small florets
  • 1 red onion - thinly sliced
  • 10 mini peppers - or 1 red pepper - seeded and thinly sliced
  • 1/2 cup black olives - sliced
  • 1 cup red enchilada sauce plus more for brushing
  • 1 1/2 cups shredded Mexican cheese
  • 12-16 corn tortillas - room temperature
  • 3 scallions - thinly sliced
  • Cilantro sprigs
  • Pickled onions
  • Lime wedges


  • 2 ripe avocados
  • 1/4 -1/2 cup sour cream or greek yogurt
  • 1/2 cup cilantro - chopped
  • 2 T fresh lime juice
  • Salt to taste
  • Splash of your favorite hot sauce


Clean and thinly slice the peppers. Prepare the onion and cauliflower. In a large skillet over medium high heat add 1-2 T of olive oil. When hot, add onions, peppers and salt and cook until softened and caramelized about 6-8 minutes. Place in a bowl and set aside.

In the same skillet over medium heat, add 2-3 T of olive oil. When hot, add the cauliflower and salt and cook until starting to caramelize and soften - about 5-7 minutes. Add the enchilada sauce and a 1/3 cup of water. Reduce heat to medium and summer until cauliflower is al dente’ and sauce has thickened, 7-10 minutes. Remove from heat and transfer to a bowl to cool. Add the pepper mixture, olives and scallions to the cauliflower mixture - toss together.

To make avocado crema - in a small bowl, mash avocados and add all other ingredients - taste and adjust as needed. Refrigerate until ready to use.

Heat oven to 425 degrees. Heat a skillet over medium heat, add a bit of olive oil and heat all the tortillas on both sides just to soften them - place on a parchment lined sheet pan (you may need two sheet pans if you’re cooking more than 10). Spoon the cauliflower mixture and a sprinkle of cheese into each tortilla, fold other half over to close, press seams together and turn over. Repeat with remaining tortillas. Brush the top with extra enchilada sauce, bake in the top third of the oven for 8 minutes, turn each tortilla over and bake another 10 minutes or so until crispy to your liking. Remove from oven and place on a serving platter. Garnish with cilantro sprigs, fresh lime wedges, avocado crema and pickled onions. 



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