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Air Fryer Crispy Fried Cauliflower Tacos
These crispy fried cauliflower tacos are perfect for meal prep — full of flavour, easy to make, and ready to enjoy throughout the week.
SERVES
4
CALORIES
486
COOKING TIME
12 mins
DIFFICULTY
simple
Can I make these cauliflower tacos in the air fryer?
Yes. The air fryer is perfect for cooking the cauliflower florets. It keeps them crispy without needing lots of oil, making this a lighter and faster way to get that fried texture.
Are these tacos good for meal prep?
Absolutely. You can roast the cauliflower and prep the toppings in advance. Store the components separately in the fridge for up to 3 days, then assemble the tacos when ready to eat. This makes them ideal for quick lunches or easy weeknight dinners.
Can I make these tacos vegan?
Yes — simply swap the soured cream for a plant-based alternative like coconut yogurt or cashew cream. Everything else, including the fajita seasoning and tortillas, is plant-friendly.
What makes these cauliflower tacos so crispy?
The key is coating the florets lightly with olive oil and seasoning before air frying. The high heat of the air fryer crisps the edges while keeping the insides tender.
Can I use regular oven baking instead of an air fryer?
Definitely. Roast the cauliflower at 200°C (fan) for 20–25 minutes, turning halfway, until golden and crispy. The air fryer just speeds up the process and gives a slightly crunchier finish.
What should I serve with these cauliflower tacos?
They’re delicious with shredded red cabbage, fresh coriander, avocado, lime juice, and a dollop of soured cream — all included in the recipe. You could also add salsa, pickled onions, or beans for extra flavour and fibre.
Do you have more air fryer taco recipes?
For more air fryer taco recipes like this, you can check out some of my favourites:
Method
Step 1
In a large bowl, combine the cauliflower florets, and olive oil and shake over the fajita seasoning. Mix well and transfer to the air fryer basket. Allow to cook for 10–12 minutes or until golden and cooked through.
Step 2
While the cauliflower cooks, blitz the avocado, soured cream and lime juice together until smooth.
Step 3
Build the tacos by placing a large spoonful of avocado crema into a tortilla or taco shell, then top with the shredded cabbage, hot cauliflower pieces and coriander. Serve immediately.
Step 4
Tip: These cauliflower pieces are delicious the next day. You can eat them cool or reheat in the air fryer on ‘max crisp’ for 4–5 minutes or until crisped up and hot through.
Ingredients
1 cauliflower, cut into florets
1 tbsp olive oil
1 sachet (35g) fajita seasoning
1 avocado, peeled, stoned and roughly chopped
100ml soured cream
juice of 1 lime
12 mini tortillas or taco shells
1/2 red cabbage, shredded
large handful of fresh coriander
