Crispy Cauliflower Tacos with Mango Salsa (SRC)
All this hot summer weather makes me crave three things: crisp salads, fresh fruits and food with a Mexican flare. It brings me back to my Texas roots where Tex-Mex and authentic Mexican restaurants are everywhere. Chips with table-side guacamole and tacos or fajitas are my go-to so I am always up for a new twist on an old favorite to “get my fix”. Enter this tacos!
Fruit + avocado + crunchy cabbage and crisp cauliflower in handheld form – hello summer! There’s something fun about eating with your hands, right? This flavor combination is a total win! I was blown away by it’s complexity – zesty lime juice, sweet fresh mango, warm and almost nutty cauliflower with crunchy cabbage and velvety avocado topped off with a tangy yogurt drizzle…wow.
This taco recipe was lightly adapted from Fried Ice and Donut Holes blog that I was assigned for this month’s Secret Recipe Club reveal. Talk about a fun name for a site! I LOVED scanning through Melissa’s blog…her food style is right up my alley: lots of vegetarian options, salads and yummy breakfasts. I searched her recipes multiple times while I was hungry…mmmm, a bad (but oh-so-good) idea since I wanted to eat my computer screen 🙂
At first peek, both Melissa’s Crispy Avocado and BLT Salad and Buffalo Chicken Burgers with Spicy Celery Slaw called my name (who doesn’t love avocado, bacon and tomato?) but without eating nightshades, these recipes are “on hold” for now. Oh, and her Mexican Chocolate Tart with Cinnamon-Spiced Pecans looked and sounded sinfully delicious! I ultimately chose her Crispy Cauliflower Tacos with Mango Salsa— love the concept, love the taste and YES, I will be making these again for sure!
Based on my dietary restrictions, I switched up a few things. I made my own grain-free cauliflower tortillas but any tortillas can be subbed here (corn, gluten-free etc). I reduced the amount of oil bit and subbed finely crushed plantain chips for a grain-free swap for the breadcrumbs. I sliced the avocado instead if mashing and used dairy-free coconut milk yogurt in place of the the sour cream. In the mango salsa, I eliminated the jalapeño (nightshade) and didn’t miss it at all!
Crispy Cauliflower Tacos with Mango Salsa (Adapted from Fried Ice and Donut Holes’ recipe)
Grain-free option, Gluten-free, Egg-free option, Vegetarian, Vegan Option, Dairy-free, Nut-free, Nightshade free option, Soy-free, Paleo and AIP friendly
Crispy Cauliflower Tacos with Mango Salsa (SRC)
Ingredients
For the Mango Salsa
- 1 Mango, peeled, cored, and chopped
- 1/2 Red Onion, finely diced (about 1/4 cup)
- 1 Jalapeño, seeded and finely diced (omit for AIP and Nightshade-free)
- 2 Garlic Cloves, minced
- 1/2 Lime, juiced
- 1/2 cup Cilantro, coarsely chopped
- Salt and Pepper, to taste
For the Crispy Cauliflower
- 1/4 cup olive oil, divided
- 1 head Cauliflower, cut into small florets
- 6 Tbsp gluten-fee Panko breadcrumbs, divided OR crushed plantain chips or sweet potato chips (AIP/Paleo/Grain-free)
- Salt and Pepper, to taste
For the Tacos
- 8-10 Small Tortillas (I made Grain-free Cauliflower Tortillas)*
- 1 Avocado
- 1/2 Lime, juiced
- 1 cup Shredded Cabbage (I used green but red would be great too)
- Dairy-free Yogurt or AIP Friendly mayo (or Sour Cream if you can do dairy)
Instructions
For the Mango Salsa
- Combine the mango, onion, jalapeño (if using), and garlic in a bowl. Toss with lime juice and fold in cilantro.
- Season with salt and pepper, to taste, and set aside.
For the Cauliflower
- Working in batches, heat half of the oil in a skillet over medium-high heat. Add the cauliflower and cook until golden brown, stirring occasionally, about 7-10 minutes.
- Toss with half of the panko/plantain/chips and cook until have become golden brown, 2-3 minutes.
- Season with salt and pepper, to taste. Remove the cauliflower from the skillet into a bowl and repeat with the remaining oil, cauliflower, and panko/plaintain/chips.
For the Tacos and Serving
- To assemble tacos, mash the avocado with the lime juice.
- Spread some avocado onto a tortilla and top with cabbage, cauliflower, salsa, and sour cream.
Serves 4 (2 tacos each)
For other recipes from this month’s reveal, please click the link below!
