These cheesy tacos are loaded with texture — crisp cauliflower florets with tender centers and potatoes throughout, all cooked in a spicy, tangy, and flavorful Mexican-inspired sauce. The best part? These delicious tacos are simple to make and come together in no time.
Preheat oven to 400℉. If you want to make your own cheese blend, shred ½ cup each of cheddar, Monterey Jack, and Colby cheeses. Set aside.
Whisk together all sauce ingredients in a small mixing bowl. Heat oil in a wide skillet, add mixed sauce, and cook over medium heat until the raw smell of the spices fades (~5 minutes). Add cauliflower and mix until florets are well covered. Cover and cook for 5 minutes. Mix in pre-boiled potatoes and continue to cook uncovered for another 5-7 minutes, until potatoes are well coated, then remove from heat and set aside.
Lay out tortillas on a greased sheet pan. Layer tortillas with 2 tablespoons cheese blend and about ⅓ cup potato and cauliflower filling. Top with more cheese, if desired. Fold tortillas around the filling and lay tacos on their sides. Bake for 10 minutes at 400℉, or until the shells are crispy and cheese has melted.
Garnish with cilantro and serve warm with your favorite dip.
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