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Fried Cauliflower and Avocado Tacos

Tacos are one of my favorite foods, as there are just so many filling options! Fresh, creamy avocados are the perfect compliment to crispy, fried cauliflower.
Course taco
Cuisine Mexican
Keyword avocado, cauliflower, fried chicken, taco, tacos, vegetable, vegetarian
Servings 4

Ingredients

For the cauliflower:

  • Vegetable oil, as needed, for frying
  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon cumin
  • 1 teaspoon ancho chili powder
  • ½ teaspoon kosher salt
  • 1 egg
  • 1 large head cauliflower, cut into florets

For the pickled onions:

  • ½ cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 medium red onion, thinly sliced

For serving:

  • 8 (6-inch) corn tortillas
  • 2 large Haas Avocados, pitted, peeled and sliced
  • ¼ cup sour cream
  • ¼ packed cup cilantro leaves
  • 1/3 cup pepitas
  • 2 limes, cut into wedges

Instructions

For the cauliflower:

  • Fill a large pot with enough oil to reach 2-inches up the side of the pan. Heat oil to 350°F (180ºC).
  • In a large bowl whisk together the cornstarch, flour, baking powder, cumin, chili powder and salt. Slowly add ¾ cup cold water, whisking until a thin batter forms (about the consistency of pancake batter). Whisk the egg in to the batter until combined.
  • Dip the cauliflower florets into the batter and add to the hot oil, frying until the outside is golden brown and the inside is tender, about 3 minutes. Remove with tongs to a paper towel-lined plate to drain. Repeat the process with the remaining cauliflower.

For the pickled onion:

  • Bring the apple cider vinegar, sugar and salt with 1 cup of water in a small saucepan over medium heat.
  • Add the onions to a small mixing bowl and pour the vinegar mixture over the top and let sit for at least 15 minutes. Store in airtight container in the refrigerator for up to a week.

For serving:

  • Fill warmed tortillas with a few pieces of the crispy cauliflower, slices of avocado and pickled onion. Top with sour cream, cilantro leaves and pepitas. Serve the tacos with lime wedges on the side.