Cantina-Style Fried Cauliflower Tacos

🥘 Ingredients

• black pepper
  1 tsp
• cauliflower florets
  1 head
• cooking oil
  ½ cup
• flour tortillas
  4 unit
• guacamole
  ½ cup
• lime
  1 unit
• mayonnaise
  2 tbsp
• red onion
  1 unit
• salt
  1 tsp
• shredded red cabbage
  1 c
• smoky red pepper crema
  3 tbsp
• southwest spice blend
  1 tsp
• sugar
• tempura batter mix
  ⅓ cup

1. 

   1

   Wash and dry all produce.
2. 

   2

   In a small microwave-safe bowl, combine thinly sliced red onion , ¼ tsp sugar , a squeeze of lime juice, and a pinch of salt . Cover with plastic wrap and microwave for ⏱️ 30 seconds . Set aside to pickle until ready to serve.

   red onion: 1 unit, sugar, lime: 1 unit, salt: 1 tsp
3. 

   3

   In a medium bowl, whisk together tempura batter mix , southwest spice blend , ⅓ cup water, and a pinch of black pepper and salt. If needed, add more water 1 tsp at a time until the mixture reaches a pancake-batter-like consistency.

   tempura batter mix: ⅓ cup, southwest spice blend: 1 tsp, black pepper: 1 tsp
4. 

   4

   Heat a ⅓-inch layer of cooking oil in a large, heavy-bottomed pan over medium-high heat. Once the oil is hot enough that a drop of batter sizzles, use a slotted spoon to add the coated cauliflower florets . Do not overcrowd the pan; work in batches.

   cooking oil: ½ cup, cauliflower florets: 1 head
5. 

   5

   Fry until golden and crispy, about ⏱️ 3 minutes per batch. Transfer to a paper towel-lined plate to drain and season immediately with salt.
6. 

   6

   Warm the flour tortillas in a dry skillet or microwave. Assemble tacos with shredded red cabbage , pickled onion, guacamole , and drizzle with smoky red pepper crema and mayonnaise . Serve immediately.

   flour tortillas: 4 unit, shredded red cabbage: 1 c, guacamole: ½ cup, smoky red pepper crema: 3 tbsp, mayonnaise: 2 tbsp