Crispy Cauliflower Tacos with Mango Salsa

Cauliflower still remains my favorite vegetable and tacos are one of my favorite foods. Seriously, incorporating a ton of flavorful ingredients into a handheld flour wrap is just the best. This recipe has a blend of flavors and textures and is nice and colorful for summer.

Recipe from Love & Olive Oil.

Mango Salsa
-1 large mango, peeled, cored, and chopped into 1/2-inch cubes
-1/2 small red onion, finely diced (about 1/4 cup diced)
-1 jalapeƱo pepper, seeded and finely diced
-2 garlic cloves, minced
-1/2 tablespoon lime juice (from 1/2 lime)
-salt and pepper, to taste

Crispy Cauliflower
-1/3 cup olive oil, divided
-1 head cauliflower, cut into small florets (about 6 cups)
-6 tablespoons panko breadcrumbs, divided
-salt and pepper, to taste

-8-10 small flour tortillas 
-1 avocado, pitted
-1/2 tablespoon lime juice
-1 cup finely shredded red cabbage (from about 1/4 medium head)
-1/2 cup mexican crema

First, make the salsa by combining all of the salsa ingredients. Stir to incorporate everything fully and set aside.

Next, heat half of olive oil in a large skillet over medium-high heat. Add half of cauliflower, stirring occasionally, until golden brown, about 7 minutes. Then toss the heated cauliflower with half of panko and continue to cook until breadcrumbs are golden brown, about 3 minutes more. Season to taste with salt and pepper. Transfer the cooked cauliflower to a plate covered with paper towels, and repeat with second half of cauliflower.

Next, smash the avocado with the lime juice.

Lastly, build your tacos by spreading some avocado onto a tortilla. Top the avocado with the mango salasa, cauliflower and red cabbage. Drizzle with crema and serve.

I really liked how this recipe tasted. The sweet and spicy flavors from the salsa went well with the smooth avocado and the neutral cauliflower. However, the procedure for drying/breading the cauliflower was a mess, our cauliflower ended up with little to no breadcrumbs on the pieces. I think it would have been better to batter and fry the cauliflower pieces or even to coat them with the bread crumbs and bake. Overall, I was happy with the recipe, but a different way to cook the cauliflower would have been much better. 


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