Air Fryer Cauliflower Tacos with Yoghurt Slaw

These air fryer cauliflower tacos deliver crisp, roasted flavour without the oven. Toss florets with smoky spices, air fry until browned, then pile into warm tortillas with a quick yoghurt slaw and lime. Add beans or avocado for extra heft, and reheat cauliflower for leftovers.

Course Main Course

Cuisine Mexican

Diet Vegetarian

Keyword air fryer, cauliflower tacos, smoky spice, taco night, yoghurt slaw

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Calories 495

Author Kitchen Team @ Spooning and Forking

Ingredients

Spiced cauliflower

1 cauliflower large, about 900 g whole, cut into small florets (about 650 g florets)
2 tbsp olive oil
2 tsp smoked paprika
2 tsp ground cumin
1 tsp ground coriander
½ tsp garlic granules
½ tsp fine sea salt
Black pepper
1 lime zested and cut into wedges

Yoghurt slaw

250 g white cabbage finely shredded
1 carrot large, grated (about 120 g)
200 g Greek yoghurt 0 to 5 percent
1 tbsp lime juice
1 tsp honey optional
¼ tsp fine salt
Black pepper

To serve

8 small corn or wheat tortillas
400 g black beans 400 g tin, drained and rinsed (optional, about 240 g drained)
20 g fresh coriander chopped (optional)
Hot sauce optional

Instructions

Season the cauliflower

In a large bowl, toss cauliflower florets with olive oil, smoked paprika, cumin, ground coriander, garlic granules, salt and black pepper until well coated.

Air fry until crisp and browned

Heat the air fryer to 200°C for 3 minutes.
Air fry the cauliflower for 12 to 15 minutes, shaking the basket every 5 minutes, until browned at the edges and tender. If your basket is full, cook in two batches.

Mix the yoghurt slaw

While the cauliflower cooks, add cabbage and carrot to a bowl. Stir in yoghurt, lime juice, honey if using, salt and black pepper. Taste and adjust, more lime if it needs lift, more salt if it tastes flat.

Warm tortillas and build tacos

Warm tortillas in a dry frying pan for 20 seconds per side, or microwave under a damp tea towel for 30 seconds.
Pile cauliflower into tortillas, top with yoghurt slaw, add black beans if using, then finish with lime zest, coriander and hot sauce.

Notes

Cut cauliflower florets small and fairly even. Large chunks can stay a bit raw in the middle while the edges brown, which is annoying when you’re hungry. Small florets cook quickly and give you more browned surface area, which is where the flavour lives.

Greek yoghurt gives the slaw a thick, creamy base. If yours is very thick, loosen with a teaspoon of water. If you want dairy-free, coconut yoghurt works, but choose an unsweetened one and add lime generously to keep it bright.

Nutrition