Indian Tacos

January Taco Tuesdays continue! I love all of my taco recipes, but I tend to inhale these tacos faster than any of the other ones! They’re spicy, a little sweet, and SO GOOD. Cauliflower, potatoes, garam masala, garlic, and ginger round these tacos out. Also included is my green chutney recipe! 

Indian Tacos - The Aloha Files

Indian Tacos - The Aloha Files

Makes 8 Tacos


Indian Tacos

  • 2 cups potatoes, chopped
  • 2 cups cauliflower, chopped
  • 2 tsp garam masala
  • 1/4 onion, chopped
  • 1 clove garlic, chopped
  • 1/2" piece of ginger, chopped
  • 1/2 cup water
  • 1 cup frozen peas
  • 1 tsp turmeric
  • 1/4 lemon, juiced
  • 1/2 cup cilantro, chopped
  • 2 green onions, chopped
  • 2 cups green cabbage, shredded
  • tamarind sauce

Green Chutney

  • 1 clove garlic
  • 1/2" piece ginger
  • 2 cups cilantro
  • 1 cup mint
  • 1/2 lemon, juiced
  • 1/2 cup water
Bandar Tangy Tamarind Sauce

Bandar Tangy Tamarind Sauce

Roast the Cauliflower

Spread 2 cups of chopped cauliflower out on a silicon baking sheet and sprinkle with 1 tsp of garam masala. Bake at 400 degrees for 15 minutes.

Boil the Potatoes

While the cauliflower is roasting, boil the 2 cups of chopped potatoes until they are just soft. Drain and add to a large bowl.

Saute the Onions

Saute 1/4 of an onion, 1 clove of chopped garlic, and a 1/2” piece of ginger in 1/2 cup of water. When translucent and the water has been absorbed, add to the bowl of potatoes.


Once the cauliflower is done roasting, add to the bowl of potatoes and onions and mix in another 1 tsp of garam masala and 1 tsp of turmeric. Mix in 1 cup of frozen peas (they’ll thaw in the heat of the other veggies) and the juice of 1/4 of a lemon.

Make the Chutney

In your Vitamix, food processor, or blender, combine the garlic, ginger, cilantro, mint, lemon juice and water and blend until smooth. 

Heat the Tortillas

Add the tortillas to another silicon mat on a baking sheet and heat for about 2 minutes in the hot oven.

Assemble the Tacos

Add some shredded cabbage the bottom of two corn tortillas (one of top of the other for extra sturdiness), then add on the mix of cauliflower, potatoes, and onions. Spoon on some of the green chutney and sprinkle on some green onions and cilantro. Add a good amount of tamarind sauce on the top and enjoy! 

Indian Tacos - The Aloha Files

Indian Tacos - The Aloha Files