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Crispy Cauliflower Tacos


  • 2 cups flour
  • 2 tsp salt
  • 3 Tbs butter flavored Crisco
  • 2/3 cup water

Combine flour and salt.  Heat water and shortening in a saucepan over low heat just until melted.  Allow to cool a few minutes and then add to flour mixture.  Form into dough by hand.  Make sure it is neither wet nor dry.  Divide into 12 even balls.  Let rest under a damp paper towel for 10 minutes.  Roll each ball into a tortilla.  Preheat a skillet to medium-high heat.  Cook tortillas approximately 30 seconds per side(they should start bubbling when they are ready to flip). 

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 jalapeño pepper, seeded and finely diced
  • 2 garlic cloves, minced
  • 1/2 Tbs lime juice (from 1/2 lime)
  • 1/2 cup packed fresh cilantro, coarsely chopped
  • salt and pepper, to taste

To prepare salsa, combine mango, red onion, jalapeño, garlic in a medium bowl. Toss with lime juice and fold in cilantro. Season to taste with salt and pepper and set aside.
Crispy Cauliflower
  • 1/3 cup olive oil, divided
  • 1 head cauliflower, cut into small florets (about 6 cups)
  • 6 Tbs panko breadcrumbs, divided
  • salt and pepper, to taste

For cauliflower, 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. Toss 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 cauliflower to a bowl or platter to keep warm, and repeat with second half of cauliflower (cooking the cauliflower in two batches allows the cauliflower to get more brown and crispy).

  • 12 small tortillas
  • 1 avocado, pitted
  • 1/2 tablespoon lime juice
  • 1 cup finely shredded red cabbage (from about 1/4 medium head)

To assemble tacos, coarsely mash avocado with a generous splash of lime juice. Spread a dollop of mashed avocado down the center of each tortilla. Top with a 1/4 cup of crispy cauliflower, a spoonful of mango salsa, and a handful of shredded cabbage. Serve warm.

My own tortilla recipe.  The rest is courtesy of Love and Olive Oil.






This entry is related to the following products. Click on any of them for more information.
Garlic, Cabbage, Cauliflower, Jalapeño, Onion, Red,