Cauliflower Tacos with Mango Slaw and Avocado Crema

  • serves 12

Grilled cauliflower, mango slaw and avocado crema come together for a sophisticated vegetarian take on fish tacos, perfect for a family picnic or easy weeknight meal. 

Courtesy of Lauren Toyota and John Diemer of hot for food blog.

88 Ratings
Directions for: Cauliflower Tacos with Mango Slaw and Avocado Crema

Ingredients

Mango Slaw

1 cup red onion, thinly sliced (approximately 1/2 an onion)

1 red pepper, thinly sliced

1 red mango, thinly sliced

¼ cup cilantro, finely chopped

½ lime, juiced

Avocado Crema

1 ½ avocados

2 limes, juiced

⅔ cup canned coconut milk

1 garlic clove

1 tsp hot sauce

¼ tsp onion powder

¼ tsp sea salt

¼ tsp ground pepper

Grilled Cauliflower Tacos

1 head cauliflower, cut into florets

3 Tbsp olive oil

1 clove garlic, minced

½ tsp chili powder

¼ tsp cumin

24 corn tortillas

Directions

Mango Slaw

1. In a bowl toss together all the ingredients for the mango slaw and refrigerate until ready to serve tacos.

Avocado Crema

1. In a blender, combine all the ingredients for the avocado crema until smooth and refrigerate until ready to serve tacos.

Grilled Cauliflower Tacos

1. Toss cauliflower florets in olive oil, minced garlic, chili powder and cumin, and grill for 20 minutes on the barbecue over medium-high heat.

2. Assemble each taco with 2 corn tortillas as a base to prevent tacos from tearing. Place a small amount of mango slaw on the bottom, then a few pieces of grilled cauliflower and top with a dollop or drizzle of avocado crema.

3. Add a squeeze of extra lime on top if desired.

See more: Dairy-Free, Mexican, Vegan, Vegetables, Vegetarian


http://www.foodnetwork.ca/recipe/cauliflower-tacos-with-mango-slaw-and-avocado-crema/16225/

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