Make your taco night meat-free and fuss-free with this easy slow cooker recipe. These veggie-filled tacos pair perfectly with our fresh avocado salsa and some crumbled queso fresco.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

20 mins
4 hrs 5 mins
4 hrs 25 mins
10 tacos


Ingredient Checklist


Instructions Checklist
  • Coat a 3 1/2- or 4-qt. slow cooker with cooking spray. In prepared cooker combine next six ingredients (through chipotle peppers). Cover and cook on low 4 to 5 hours or high 2 to 2 1/2 hours or until cauliflower is tender, stirring once.

  • For pico verde, about 30 minutes before serving, remove 1 tsp. zest and squeeze 2 Tbsp. juice from lime. In a medium bowl combine lime zest and juice and next seven ingredients (through salt). Cover and chill until ready to serve.

  • Fill each taco shell with about 1/3 cup cauliflower mixture. Top with pico verde and queso fresco.


Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

410 calories; fat 24g; cholesterol 4mg; saturated fat 5g; carbohydrates 45g; mono fat 14g; poly fat 4g; insoluble fiber 10g; sugars 6g; protein 8g; vitamin a 627.4IU; vitamin c 58.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 3.2mg; vitamin b6 0.5mg; folate 147.3mcg; vitamin b12 0.1mcg; sodium 539mg; potassium 850mg; calcium 105mg; iron 2mg.