Ingredients
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- ¼ teaspoon garlic powder
- 1 (15 ounce) can chickpeas, drained
- 1 small head cauliflower, cut into bite-sized pieces
Sauce:
- 1 cup sour cream (such as Daisy®)
- ¼ cup chopped fresh cilantro
- ⅛ cup lime juice
- 1 tablespoon Sriracha
- salt to taste
- 6 (6 inch) corn tortillas
Directions
-
Preheat an air fryer to 370 degrees F (190 degrees C).
-
Whisk together olive oil, lime juice, chili powder, cumin, salt, and garlic powder in a large bowl. Add chickpeas and cauliflower and stir until evenly coated.
-
Stir together sour cream, cilantro, lime juice, and Sriracha in a bowl until evenly combined. Season with salt to taste.
-
Place cauliflower mixture in the basket of the air fryer. Cook for 10 minutes, stir, and cook for another 10 minutes. Stir once more and cook until desired crispness, about 5 more minutes.
-
Spoon cauliflower mixture into corn tortillas and top with sauce.
Cook’s Note:
Substitute Greek yogurt for the sour cream if desired.
