In our house, tacos are more than just a meal—they’re practically a tradition. At least once a week, they make their way to our dinner table, and honestly, we never get tired of them. Part of the fun is that tacos are endlessly versatile: you can switch up the fillings, play with toppings, and make them as simple or as creative as you like.
Since we don’t exactly have a lot of Mexican food options nearby (Vermont isn’t known for its taco scene), we’ve learned to create our own versions at home. And let me just say, they’ve become some of our favorite family dinners. Craig usually takes the lead in the kitchen (I’m smart enough to let him run the show there!), and even our toddler is a fan.
One of our current go-to’s? Potato and cauliflower tacos. They’re hearty, flavorful, and adaptable—perfect for vegetarians like me, but easy to bulk up with chicken, tofu, or beef for anyone who wants extra protein. They also check that “weeknight dinner” box since most of the prep can be done ahead of time. Add a side of chips, your favorite salsa, and maybe a margarita (or mocktail), and you’ve got yourself a cozy meal that feels like a little celebration.
The Recipe: Potato and Cauliflower Tacos
Ingredients for the Tacos
- ½ head of cauliflower
- 10 fingerling potatoes
- 1 bell pepper
- 1 medium yellow onion
- Taco seasoning
- Flour tortillas (or swap for crunchy shells if you prefer)
- Cheddar cheese
- Refried pinto beans
- 2 avocados
- 1 fresh lime (or swap with lemon for a slightly different twist)
- Salt and pepper
- Tortilla chips (optional, but always a good idea)
Ingredients for the Slaw
- Green cabbage
- Radish
- Oil & vinegar dressing (we like Primal Kitchen)
- Salt and pepper
- A squeeze of lime juice
Directions
- Preheat the oven to 425°F.
- Prep the veggies. Dice the potatoes into small cubes and chop the cauliflower into bite-sized pieces. Slice the onion thinly (not too small, or it will burn in the oven) and set aside the bell pepper for later.
- Roast the potato-cauliflower mix. Spread the potatoes, cauliflower, and onion onto a cast iron skillet or baking sheet, drizzle with avocado oil, season generously with taco seasoning, salt, and pepper, then roast for about 45 minutes. Give them a good stir halfway through so everything cooks evenly.
- Make the slaw. While the veggies are roasting, shred the cabbage and thinly slice the radishes. Toss with your oil & vinegar dressing, add a squeeze of lime juice, and season with salt and pepper. Let it sit while the rest of the meal comes together—the flavors meld beautifully over time.
- Add the peppers. After 45 minutes, stir the roasted veggies and add the sliced bell peppers. Roast for another 10–15 minutes until everything is golden and slightly caramelized.
- Prepare the beans. In an oven-safe pan, spread refried pinto beans and top with shredded cheddar. Pop it in the oven during the last 10 minutes of veggie roasting until warm and melty.
- Make the guacamole. Mash up the avocados with salt and fresh lime juice (or lemon, if that’s what you have). Keep it chunky, smooth, or somewhere in between—whatever you like best.
- Warm the tortillas. Once the beans and veggies are ready, turn the oven off and place the tortillas directly on the oven rack for a minute or two. They’ll come out perfectly warm and pliable.
- Assemble the tacos. Spread the cheesy refried beans on a tortilla, top with the roasted potato-cauliflower mix, add a scoop of guacamole, a spoonful of slaw, and finish with salsa or hot sauce if you like some heat.
Why We Love This Recipe
These tacos hit all the right notes: crispy edges from the roasted potatoes, a little smokiness from the cauliflower, creamy guacamole, tangy slaw, and melty beans tying it all together. They’re hearty enough to stand alone but light enough that you won’t feel weighed down afterward.
The best part? You can prep most of this in advance. Roast the veggies earlier in the day, keep the slaw chilling in the fridge, and warm everything up when it’s time for dinner. It’s weeknight cooking that feels just a little indulgent.
And while we love these with flour tortillas, you can swap in crunchy shells for extra texture, use corn tortillas for a gluten-free option, or even turn the whole thing into a burrito bowl.
Final Thoughts
When it comes to weeknight meals, we’re always on the lookout for something that’s satisfying, family-friendly, and adaptable—and these potato and cauliflower tacos check every single box. They’re proof that you don’t need a nearby taco joint to enjoy a great taco night at home.
So the next time you’re craving something cozy, flavorful, and fun to share, give these a try. Just don’t forget the chips, salsa, and maybe that margarita to round things out. After all, tacos are best enjoyed when they feel like a little celebration.
