15-Minute Crispy Buffalo Cauliflower Tacos with Lime Crema

Ingredients

• 1 medium head cauliflower, chopped into small bite-sized thumbnail florets (approx. 4 cups)
• 2 tbsp cornstarch
• 1 tsp smoked paprika & 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 2 tbsp high-heat avocado or vegetable oil
• 1/3 cup Frank's RedHot buffalo sauce
• 1 tbsp melted unsalted butter
• 6 small street taco white corn tortillas, charred over open flame
• 1.5 cups shredded purple cabbage or coleslaw mix
• 1/3 cup sour cream or whole-milk Greek yogurt
• 1 tbsp fresh lime juice & 1 tsp lime zest
• 1/4 cup crumbled cotija cheese or queso fresco
• Fresh cilantro leaves & sliced jalapeños, for serving

Step-by-Step Instructions

1. Prep & Dust Cauliflower: In a large bowl, toss the trimmed cauliflower florets with cornstarch, smoked paprika, garlic powder, and salt until evenly coated in a dry spice film.
2. Sear to Blistered Crisp: Heat 2 tbsp oil in a wide cast-iron or heavy stainless skillet over high heat. Add cauliflower in a single layer and leave undisturbed for 3–4 minutes until bottoms are deeply golden brown and blistered. Flip and sauté 3–4 more minutes until tender-crisp.
3. Glaze in Buffalo Butter: Whisk buffalo hot sauce and melted butter together; pour directly into the hot skillet. Toss vigorously for 60 seconds until sauce bubbles, thickens, and lacquers every floret. Remove from heat.
4. Whisk Zesty Lime Crema: In a small ramekin, whisk sour cream, lime juice, lime zest, and a pinch of salt until smooth and drizzle-ready.
5. Char Tortillas & Assemble: Quickly warm corn tortillas in a dry skillet or directly over gas stove burner until blistered. Fill each tortilla with crunchy shredded purple cabbage, heaps of spicy buffalo cauliflower, a drizzle of lime crema, crumbled cotija, and fresh cilantro. Serve with extra lime wedges!