Meal Kit

Cauliflower Tinga Tostadas

with guacamole and cotija

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Cauliflower Florets
  • 2 Roma Tomato
  • Info
    4 Small Flour Tortillas
  • 1 Lime
  • 2 oz. Guacamole
  • 1 Shallot
  • Info
    1 oz. Grated Cotija Cheese
  • 2 Garlic Clove
  • 1 Chipotle Chile in Adobo Sauce

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    toasting tortillas

    400 degrees, poke tortilla with fork, 2 t oil, drizzle, rub in, prepared tray 6-8 minutes, golden brown

    remove and turn oven up to 450

  2. 2


    while toasting tortillas

    mince garlic

    chop chipotle

    dice tomato into 1/2 inch pieces

    break cauliflower into bite size florets

    juice lime

    slice shallot into 1/4 inch slices, combine with lime juice

  3. 3

    making tinga sauce

    medium non stick, 2 t oil, medium heat, sweat garlic for 30 seconds, add tomatoes, chipotle and cook for 2-3 minutes, stirring occasionally add 2 T water and continue to cook, add 1/4 t salt, smashing tomatoes with spoon to make a chunky sauce, reduce heat to low and continue to cook for 5 minutes

  4. 4

    cooking cauliflower

    450 degrees, 2 t oil, 1/4 t salt, pinch pepper 8-10 minutes until golden brown

    combine with tomato sauce once cooked, season with pinch of salt if needed

  5. 5


    top tortilla with guacamole, top with cauliflower, pickled shallot and cheese

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