Get ready to elevate your taco game with these scrumptious Beer Battered Cauliflower Tacos. Topped with creamy slaw, avocado, lime, and salsa, this dish is a delightful twist on the classic taco that will satisfy both vegetarians and carnivores alike. The crunchy and golden beer-battered cauliflower florets provide a delicious contrast to the creamy slaw and the refreshing avocado while the lime adds a burst of citrus to round it all out. Delicious!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings (2 tacos per serving) 1x
Ingredients
For the beer battered cauliflower:
- 1 medium cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 cup cold beer (lager or pale ale works well)
- Vegetable oil, for frying
For the creamy slaw:
- 1 cup shredded cabbage or coleslaw mix
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt and black pepper, to taste
For serving:
- 1 ripe avocado, sliced
- Fresh lime wedges
- Salsa of your choice
- 8 small corn or flour tortillas
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, garlic powder, smoked paprika, chili powder, and salt for the beer batter. Slowly pour in the cold beer while whisking until you achieve a smooth and slightly thick consistency.
- Heat vegetable oil in a deep skillet or frying pan over medium heat. The oil should be deep enough to fully submerge the cauliflower florets.
- Dip the cauliflower florets into the beer batter, making sure they are evenly coated, and carefully place them into the hot oil. Fry the cauliflower in batches for about 3-4 minutes, or until they turn golden and crispy. Transfer the fried cauliflower to a plate lined with paper towels to drain any excess oil.
- In a separate bowl, prepare the creamy slaw by combining shredded cabbage or coleslaw mix with mayonnaise, apple cider vinegar, honey or maple syrup, salt, and black pepper. Toss the ingredients together until the cabbage is coated in the creamy dressing.
- Warm the tortillas in a dry skillet over medium heat or wrap them in a damp paper towel and microwave for a few seconds until they’re pliable.
- Assemble the tacos by placing a layer of creamy slaw in each tortilla, followed by a generous amount of beer-battered cauliflower. Top with an avocado slice and a squeeze of fresh lime juice. Finish with a spoonful of your favorite salsa.
Notes
For a healthier version, you can also bake the beer-battered cauliflower in the oven. Simply arrange the coated cauliflower on a baking sheet lined with parchment paper and bake at 425°F (220°C) for about 20 minutes, flipping halfway through. Feel free to customize the toppings to your liking by adding diced red onion, fresh cilantro, or sliced jalapenos for an extra kick. Pair these delicious tacos with a refreshing side salad or some roasted vegetables for a well-rounded meal. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving (2 tacos)
- Calories: 420
- Sugar: 8g
- Sodium: 520mg
- Fat: 25g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 5mg
