Spicy Battered Cauliflower Tacos with Avocado Crema
Spicy Battered Cauliflower Tacos with Avocado Crema. Crispy taco shells loaded with a spicy battered baked cauliflower and plenty of cheddar and Monterey Jack cheese. Topped with a spicy avocado Crema (extra spice is always necessary) and paired with a refreshing lime Crema to cool all those flavors down. Serve with some shredded lettuce, scallions, a drizzle of lime juice, and some flaky sea salt. Guys this is seriously how to taco Tuesday !! Maybe serve with some margs or beer, it’s still a snow day after all !!
Are we overdoing it with the cauliflower tacos?! Maybe a little…but seriously guys these are so good and totally different. And if you’re still into that healthy kick for the new year these are pretty perfect. They’re crispy, oven-baked (hence the healthier), and spicy. You guys know we love a spicy Taco Tuesday.
This recipe is also super different than our typical tacos. We’re always serving tacos on a soft shell, but these crispy baked shells are a game changer. Do you guys prefer hard-shell or soft-shell tacos?! I’m kind of up in the air with it…guess it depends on my mood. BUT if you guys usually go for soft-shell, I really, and I mean really recommend giving these guys a try.
These are basically like a big tortilla chip loaded with plenty of cauliflower and cheese. So they’re a little tangy, a little salty, a little spicy, a little cheesy. Some extra spice with the Jalapeño Avocado Crema and a cool down with that Lime Crema. Really cannot go wrong!!
Ingredients
For the Tacos
1 head cauliflower; cut into florets
1 cup flour
1 milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/8 - 1/4 teaspoon cayenne pepper
1 cup cheddar and Monterey Jack cheese; shredded
6 - 8 corn tortillas
olive oil spray
shredded lettuce, scallions, fresh lime juice, and flaky sea salt for garnish
For the Avocado Crema
1 avocado
2 tablespoons olive oil
juice 1 lime
1/2 jalapeño
salt and pepper
For the Lime Crema
1 cup sour cream
juice 1 lime
salt and pepper
Directions
In a medium bowl, mix the milk, flour, salt, pepper, chili powder, smoked paprika, and cayenne. Drip the cauliflower florets in the mixture, shaking off the excess batter, and placing on a parchment lined baking sheet. Transfer to 450 degree oven. Bake for 20 minutes.
Meanwhile, on a separate baking sheet lined with parchment paper, spray the corn tortillas with the olive oil spray on each side. Layer with the cheese and battered cauliflower. Fold over the other half, pressing down to adhere. Transfer to 450 degree oven and bake for 10 minutes or until crispy.
Meanwhile make the sauces. For the Avocado Crema, add all ingredients to a food processor and pulse until smooth. For the Lime Crema combine all ingredients in a small bowl and stir to combine.
Serve tacos alongside sauces and garnished with shredded lettuce, scallions, fresh lime juice, and flaky sea salt.
