Cauliflower Tacos

Crispy fried cauliflower florets tucked into homemade corn tortillas with creamy guacamole and a tangy fresh slaw. A satisfying, colourful vegetarian twist on taco night that is ready in about 50 minutes.

Prep Time 20

Cook Time 30

Total Time 50

Choose Serving Size 12 tacos

Ingredients

For homemade taco tortillas:

270 g white corn flour masa harina
300 ml water

For the crispy cauliflower:

1 cauliflower medium, divided into florets
2 eggs beaten
150 g white all-purpose flour
1 teaspoon chili powder
1 teaspoon cumin powder
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
oil for frying

Guacamole:

2 avocados ripe
2 cloves garlic crushed
2 tablespoons lime juice
½ red pepper chopped

For cabbage salad:

¼ red cabbage small
½ white cabbage small
2 tablespoons fresh coriander chopped
4 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey

Instructions

For the homemade taco tortillas:

In a bowl, add the water and masa harina and mix with a fork until you get a soft dough that is easy to shape.
Divide the dough into 12 equal parts.
To shape the tortillas, you can use a tortilla press or two sheets of baking paper.
Put the dough for one tortilla in the middle, between two sheets of baking paper.
With the help of a rolling pin, stretch the dough into an even circle.
Repeat this process with all 12 pieces of dough.
Fry the tortillas in a pan over medium heat, about one minute on each side.
Transfer the cooked tortillas to a plate and cover with a damp towel to help them stay soft and elastic.

For the Guacamole:

In a bowl, mash the avocado with a fork.
Add the rest of the ingredients and mix.

For the cabbage salad:

In a bowl, add all the ingredients and mix with your hands, squeezing the cabbage so that it softens and absorbs the dressing.

For the cauliflower:

In a bowl, mix the eggs with a tablespoon of water.
In another bowl, mix the flour, chili, cumin, garlic, salt and pepper.
Heat the oil for frying to 160 C.
Dip the cauliflower pieces, one by one, first in the egg and then in the flour.
Fry the cauliflower for around 7-8 minutes, 5-6 pieces at a time.
When it's ready, put the fried cauliflower on a paper towel to absorb the excess oil.
Assemble the tacos with guacamole, fried cauliflower and slaw.
Sprinkle with lime juice and coriander leaves.

Notes

Serve right away while the cauliflower is still crisp. To make it vegan, swap the honey for maple syrup or agave and coat the cauliflower in a plant-based batter instead of eggs. Keep any spare tortillas wrapped in a clean, damp towel so they stay soft.