Save It Crispy tempura-battered cauliflower florets served in soft tortillas, topped with zesty slaw and a creamy chipotle sauce&a vibrant, plant-based take on taco night.
When I first made these tempura cauliflower taco bites for friends, everyone was surprised at just how crisp the cauliflower stayed inside the tortilla. The slaw and chipotle sauce add a kick that makes them unforgettable at gatherings.
Ingredients
- Cauliflower Tempura: 1 medium head cauliflower (cut into bite-sized florets), 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1 cup cold sparkling water (plus more as needed), vegetable oil (for frying)
- Slaw: 1 cup finely shredded red cabbage, 1/2 cup shredded carrot, 1/4 cup fresh cilantro (chopped), 2 tablespoons lime juice, 1 tablespoon olive oil, salt and pepper (to taste)
- Chipotle Sauce: 1/2 cup sour cream or plain Greek yogurt, 1 tablespoon mayonnaise, 1–2 teaspoons chipotle in adobo sauce (minced), 1 teaspoon lime juice, pinch of salt
- Assembly: 8 small corn or flour tortillas (warmed), 1 avocado (sliced), fresh cilantro leaves (for garnish), lime wedges (for serving)
Instructions
- Prepare the slaw:
- In a bowl, toss together cabbage, carrot, cilantro, lime juice, olive oil, salt, and pepper& set aside to marinate.
- Make the chipotle sauce:
- In a small bowl, whisk together sour cream, mayonnaise, chipotle in adobo, lime juice, and salt until smooth. Refrigerate until ready to use.
- Heat oil:
- Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Prepare tempura batter:
- In a mixing bowl, whisk flour, cornstarch, baking powder, and salt. Gradually add cold sparkling water, stirring just until a smooth, thick batter forms (add more water if needed).
- Fry cauliflower:
- Working in batches, dip cauliflower florets into the batter, let excess drip off, and carefully lower into hot oil. Fry until golden and crisp, 3–4 minutes per batch. Drain on paper towels.
- Warm tortillas:
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos:
- Place tempura cauliflower in tortillas, top with slaw, avocado slices, drizzle with chipotle sauce, and garnish with cilantro. Serve with lime wedges.
Save It This recipe became an instant hit in my family& my kids love adding extra lime and avocado, and customizing toppings makes taco night a fun tradition!
Required Tools
Mixing bowls, deep skillet or heavy pot, slotted spoon or spider, tongs, whisk, paper towels
Allergen Information
Contains wheat (flour, tortillas), egg (mayonnaise, if not using vegan), and milk (sour cream/yogurt)& check labels for hidden allergens and substitute as needed.
Nutritional Information
Per serving (2 tacos): 390 calories, 17 g total fat, 53 g carbohydrates, 8 g protein
Save It Finish the tacos with a squeeze of lime and serve immediately for the crispiest bite. Enjoy this vibrant twist on taco night anytime!
Recipe FAQs
- → How do I make the tempura batter light and crispy?
Use cold sparkling water and avoid over-mixing—this keeps the batter airy and ensures a crisp coating during frying.
- → Can I prepare the slaw ahead of time?
Yes, making the slaw in advance allows the flavors to meld and stay crisp until serving.
- → Is there a vegan alternative for the chipotle sauce?
Swap dairy-based sour cream and mayonnaise with plant-based versions to create a vegan sauce.
- → How do I keep the cauliflower tempura crispy when assembling?
Drain fried cauliflower on paper towels and assemble tacos just before serving to maintain crunch.
- → Can I use other vegetables instead of cauliflower?
Yes, broccoli florets or bell pepper strips work well with the tempura method, adding variety to the filling.
- → How do I control the spiciness of the chipotle sauce?
Adjust the amount of chipotle in adobo sauce, or use smoked paprika for a milder flavor.