Being from Southern California (San Diego specifically) I spent the majority of my time going to the beach, hiking, surfing and eating some of the best Mexican food there is! There is truly something so delicious about the Baja Mexican food. It’s fresh and full of pico de gallo, citrus, avocado and most of the time fresh seafood.
Living in New York it’s been a challenge to find that same quality Mexican food that I grew up on. There is something about the summertime too that has me craving a crispy shrimp taco! likeeee everyday I want one…
So I decided I’d take a crack at making a vegan version using chopped cauliflower, battering it, frying it and topping it with some creamy slaw, fresh avo and a mango salsa.
and let me tell you, this taco did not disappoint.
For these I used a store bought mango salsa but you could 100% make your own and they would be just as good. I was just feeling lazy af. I also grilled up some tofu and crumbled it up and added it to the taco for a little extra protein 🙂
Crispy Cauliflower Tacos
Ingredients
- 1 small head cauliflower
Vegan buttermilk
- 1 c non dairy milk
- 1/2 tsp apple cider vinegar
Batter
- 1/4 + 1/8 C AP flour
- 1/4 tsp cornstarch
- 1/2 tsp salt
- 1 1/2 C panko or breadcrumbs
Instructions
Step one
- chop up cauliflower into small bite sizes pieces
Step two: Vegan buttermilk
- Mix milk and apple cider vinegar and let sit for 5 mins
Step three: Batter
- Mix together flour, cornstarch and salt
- Add in buttermilk and whisk together until smooth
Step four: fry
- Heat cast iron or skillet with 1 inch oil on medium heat
- Dip cauliflower pieces into the batter mixture
- Then dip into panko or breadcrumbs
- Place into hot oil and fry for about 4 mins or until golden brown on all sides
Step five: build tacos
- Place fried cauliflower into tortilla of choice
- Top with your favorite toppings! I prefer cabbage slaw, avocado, and mango salsa for a “shrimp” taco vibe
- Eat and enjoy 🙂
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