Crispy Cauliflower Tacos with Mango Salsa (SRC)
These crispy cauliflower tacos are bursting with flavor and texture! Roasted, seasoned cauliflower bites are tucked into warm tortillas and topped with a vibrant mango salsa for a refreshing, satisfying meal. A perfect vegan and gluten-free dinner that everyone will love.
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.