Tempura Cauliflower Taco Bites (Printable Version)
Crispy tempura cauliflower in tortillas, topped with slaw and creamy chipotle sauce for a vibrant vegetarian meal.
# What You'll Need:
→ Cauliflower Tempura
01 - 1 medium head cauliflower, trimmed and cut into bite-sized florets
02 - 1 cup all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon salt
06 - 1 cup cold sparkling water, plus more as needed
07 - Vegetable oil, for deep frying
→ Slaw
08 - 1 cup finely shredded red cabbage
09 - 1/2 cup shredded carrot
10 - 1/4 cup fresh cilantro, chopped
11 - 2 tablespoons lime juice
12 - 1 tablespoon olive oil
13 - Salt and pepper, to taste
→ Chipotle Sauce
14 - 1/2 cup sour cream or plain Greek yogurt
15 - 1 tablespoon mayonnaise
16 - 1 to 2 teaspoons chipotle in adobo sauce, minced
17 - 1 teaspoon lime juice
18 - Pinch of salt
→ Assembly
19 - 8 small corn or flour tortillas, warmed
20 - 1 ripe avocado, sliced
21 - Fresh cilantro leaves, for garnish
22 - Lime wedges, for serving
# Directions:
01 - Combine red cabbage, carrot, and cilantro in a mixing bowl. Toss with lime juice, olive oil, salt, and pepper until evenly coated. Allow mixture to marinate while you proceed.
02 - Whisk sour cream or Greek yogurt, mayonnaise, chipotle in adobo, lime juice, and a pinch of salt together in a small container until smooth. Refrigerate until needed.
03 - In a deep skillet or heavy pot, add enough vegetable oil to reach 2 inches in depth. Heat oil to 350°F (175°C).
04 - Whisk together flour, cornstarch, baking powder, and salt in a mixing bowl. Gradually add cold sparkling water, stirring just until a smooth, thick batter forms. Add additional water if necessary for desired consistency.
05 - Dip cauliflower florets into the tempura batter, letting excess drip off. In batches, carefully place florets into hot oil and fry for 3 to 4 minutes, or until golden and crisp. Remove with a slotted spoon or spider and drain on paper towels.
06 - Heat tortillas in a dry skillet over medium heat or microwave for several seconds until pliable.
07 - Fill each tortilla with a few pieces of tempura cauliflower. Top with prepared slaw, avocado slices, drizzle with chipotle sauce, and garnish with cilantro leaves. Serve with lime wedges.
# Additional Tips::
01 -
- Flavorful fusion: Japanese tempura meets Mexican tacos, making a unique main dish.
- Vegetarian, vibrant, and simple to prepare for taco night.
02 -
- For vegan tacos, use plant-based yogurt and mayonnaise in chipotle sauce.
- For gluten-free, swap flour and tortillas for certified gluten-free options.
03 -
- For extra crunch, let fried cauliflower drain on a wire rack, not paper towels.
- Marinating the slaw while frying the cauliflower deepens flavor.