Crispy Cauliflower Tacos

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Crispy Cauliflower Tacos with Mango Salsa

Crispy Cauliflower Tacos with Mango Salsa

Yield: 4-6
Prep time: 30 MinCook time: 25 MinTotal time: 55 Min
A perfect plant-based alternative to Baja-style fish tacos. This recipe is delicious and healthy, and so simple to make!

Ingredients

  • 1/2 head large cauliflower or 1 small/medium (about 1 lb)
  • 1 cup unsweetened shredded coconut
  • 1 cup panko bread crumbs
  • 1 cup canned coconut milk
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 pinch of cayenne
  • Salt & pepper
  • 1 mango
  • 2 limes
  • Fresh cilantro
  • 1 jalapeño chile (optional)
  • 3 cups of shredded cabbage
  • 12 (6-inch) flour or corn tortillas
  • Optional: Pickled onions*, sour cream & avocado
* Homemade Pickled Onions
  • 1/2 large red onion, thinly sliced (or 1 small/medium)
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 1/2 tsp salt
  • 1 tsp honey
  • Pinch of Black pepper
  • Let sit at least 15 minutes

Instructions

  1. Preheat the oven to 450 degrees. Trim cauliflower, then cut into 1-inch pieces. Lightly grease the baking sheet.
  2. Combine shredded coconut and panko bread crumbs in a shallow dish
  3. In another bowl, whisk together coconut milk, garlic powder, cumin, cayenne and 1 teaspoon salt
  4. Add cauliflower to coconut milk mixture—tossing to coat well. Coat one piece of cauliflower at a time and let excess liquid drip back into the bowl, then coat well with coconut-panko mixture, pressing gently so it’s covered. Transfer cauliflower to the prepared baking sheet
  5. Bake cauliflower until tender, golden, and crispy—about 20-25 minutes, flipping cauliflower halfway through baking
  6. While cauliflower is baking, make the mango-slaw. Peel mango and cut In half, reserving 1 half for another use
  7. Cut remaining mango half into 1/4-inch pieces (about 3/4 cup). Squeeze 2 tablespoons lime juice from 1 lime and cut remaining lime wedges. Chop 1 tablespoon cilantro. If using jalapeño, stem and and seed, then mince 1 tablespoon. Cut cabbage into shreds until you have about 3 cups (a small cabbage goes a long way). Combine all the ingredients in a bowl with 1/4 tsp salt and set aside so the flavors meld together
  8. Warm tortillas your preferred way and serve by placing 3-4 pieces of cauliflower in each taco with mango-slaw, diced avocado, a dollop of sour cream (if using), and a lime wedge on the side