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Air Fryer Cauliflower and Chickpea Tacos with Cilantro Sauce

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner
Air Fryer Cauliflower and Chickpea Tacos with Cilantro Sauce
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 1 (15 ounce) can chickpeas, drained
  • 1 small head cauliflower, cut into bite-sized pieces
  • 1 cup sour cream (such as Daisy®)
  • 1/4 cup chopped fresh cilantro
  • 1/8 cup lime juice
  • 1 tablespoon Sriracha
  • salt to taste
  • 6 (6 inch) corn tortillas
Instructions
1
Preheat the air fryer to 370 degrees Fahrenheit (190 degrees Celsius) for optimal performance.
2
To create the marinade, combine olive oil, freshly squeezed lime juice, chili powder, ground cumin, salt, and garlic powder in a large mixing container. Thoroughly mix the ingredients until well combined.
3
Add chickpeas and cauliflower florets to the marinade mixture, stirring constantly until both ingredients are evenly coated with the flavorful sauce.
4
Meanwhile, blend together sour cream, chopped cilantro, a squeeze of fresh lime juice, and the spicy kick of Sriracha in a separate bowl until smooth and well combined. Season with salt to your desired level of flavor.
5
Carefully transfer the cauliflower mixture from the bowl into the air fryer basket. Cook for 10 minutes, then stir and cook for an additional 10 minutes to achieve the perfect crispiness.
6
After a second round of cooking, give the cauliflower mixture one final stir and continue to cook until it reaches your desired level of crispiness, approximately 5 more minutes.
7
Spoon the crispy cauliflower mixture into warm corn tortillas and top with a generous dollop of the creamy sauce.