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.
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.