Desired toppings such as cilantro, crema, and pickled onions
¼ cup pineapple juice
¼ cup white vinegar
3 tbsp extra virgin olive oil
2 chipotle peppers in adobo + 1 tbsp adobo sauce
3 cloves garlic, minced
1 tsp chili powder
1 tsp paprika
1 tsp dried oregano
½ tsp ground coriander
Generous pinch salt and pepper
Drain the pineapple chunks, reserving the juice for the marinade. In a large bowl, mix ¼ cup of the pineapple juice with the remaining marinade ingredients.
Add the cauliflower to the bowl and toss to coat in the marinade. Let marinate at least 30 minutes, tossing occasionally if possible.
Heat a large skillet over medium heat. Once heated, add the cauliflower along with the marinade to the skillet. Pan fry the cauliflower, flipping the pieces and tossing every 3-5 minutes, until browned or charred in some places and fork tender as desired. Remove from the heat.
Heat the tortillas in a dry skillet or otherwise as desired. Assemble the tacos with the cooked cauliflower, pineapple chunks, cotija, and other toppings such as crema, cilantro, and pickled onions.