Green Chile Cauliflower Tacos with Avocado Cabbage Slaw


Man, I missed Taco Tuesday by literally 12 hours! Figures. But we can get over that, can’t we?? Especially because you guys are going to L.O.V.E. these babies!

Let’s start off with your feelings on green chiles. Love them? Hate them? Never tried them?

I was actually in the “never tried them” category until about 6 months ago when I made these Vegan Loaded Nachos with Green Chile Cashew Cheese. I know, right?!? What rock have I been living under?

But seriously, I finally gave them a try when I was experimenting with different kinds of cashew cheese for a nacho post with Good Foods Guacamole (ps if you haven’t tried their guac yet, DO IT). Nachos definitely need a specific kind of nacho-cheesy-flavor and I was having a hard time creating that using your typical soaked-cashew-nutritional yeast combination.

Enter: green chiles! These babies seriously took this cashew cheese over the edge— giving it that perfect amount of zest and saltiness that nacho cheese requires.



So then I got to thinking, if this green chile cashew cheese tastes freakin’ amazing on nachos, I’ll bet it would taste JUST as incredible in taco form. So that, my friends, is why we’re here today!

Basically I turned my cashew cheese into a green chile cashew cream, smothered it on some tender roasted cauliflower, and stuffed it into a corn tortilla with some avocado lime cabbage slaw. And it worked! That creamy, zesty green chile cauliflower paired with that tangy, crunchy avocado slaw is simply magical. I loaded it up with some fresh cilantro, a big squeeze of lime, and (not pictured) lots of sriracha, obvs. Now this is my kind of veggie taco!

Best of all, these tacos are dairy-free, gluten-free, and carnivore approved! Nate scarfed these babies down in like 3 minutes flat and was licking the green chile cashew cream from the bowl. I’d say that’s an endorsement in itself 😉


Green Chile Cauliflower Tacos with Avocado Cabbage Slaw

Serves 5-6 tacos
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Dietary Gluten Free, Vegan
Meal type Main Dish


  • 1 head of cauliflower, chopped into florets
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 1/2 cup cashews, soaked overnight in water (or for at least 2 hours)
  • 1 4 oz can of green chiles
  • 2 tablespoons cilantro leaves
  • 1 teaspoon chile powder
  • squeeze of half a lime
  • 1 cup red cabbage, thinly sliced into strips
  • 1/2 avocado
  • squeeze of half a lime
  • salt and pepper, to taste
  • 5-6 corn tortillas


Step 1
Preheat oven to 400 degrees F. Chop cauliflower into small florets and toss in olive oil, salt, and pepper. Spread across a baking sheet and roast for 30 minutes.
for the green chile cashew sauce
Step 2
Drain soaked cashews and place in a high speed blender with green chiles, chile powder, lime juice, and cilantro leaves. Blend until smooth and creamy. Once cauliflower is done roasting, toss it with this green chile cashew sauce.
for avocado cabbage slaw
Step 3
Mash avocado with lime juice until creamy. Toss with red cabbage and season with salt and pepper.
Step 4
Warm up your tortillas in the oven or on the stove (in a skillet). Layer each tortilla with a scoop of the avocado cabbage slaw and a scoop of the green chile cashew cauliflower. Add on any additional toppings: more cilantro leaves, sriracha, hot sauce, salsa, etc!


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


    • Thanks girl!! I’m kind of totally obsessed with it!

    • I’m SO glad you loved it! Thanks so much for sharing your feedback Melissa!

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