Roasted Cauliflower Tinga Tacos With Chili-Lime Slaw

A weeknight winner, Roasted Cauliflower Tinga Tacos are simple to make, and packed with flavor. These vegetarian tinga tacos are freezer friendly and ready in about 30 minutes! Serve with your favorite Spanish Brown Rice and other inspired sides. This recipe is vegetarian or vegan, easily gluten free.

• 1 Head of Cauliflower chopped into small bite size pieces, about 1 3/4 pound (790 grams)
• 2 1/2 tablespoons Extra Virgin Olive Oil or avocado oil, divided
• 1 cup (110 grams) Purple Onion chopped, about 1 medium
• 1 teaspoon Fine Sea Salt
• 1/2 teaspoon Cumin ground
• 1 1/2 – 2 tablespoons Chipotle Chilis + Adobo Sauce mince the chilis and mix with adobo sauce – omit or reduce to 1 tsp adobo sauce for a much milder tinga! Look for gluten free if needed.
• 1 cup (274 grams) Fire Roasted Tomatoes + its juices, leftovers may be frozen
• 1/2 cup (135 grams) Prepared Salsa
• 12-14 6 inch (15 centimeters) Corn or Flour Tortillas

• 3 cups (150 grams) Purple and Green Cabbage shredded, loosely packed
• 1 tablespoon Fresh Jalapeno seeded and chopped fine, or to taste (add more to take the spicy up!)
• 1/2 cup (20 grams) Cilantro chopped
• Juice of Two Limes
• 1/2 teaspoon Fine Sea Salt

• Creamy Guacamole
• Avocado Crema
• Pepita Crema
• Sour Cream