If you are a fan of battered tacos, try this cauliflower recipe with Lechuga Eva® and learn to make a spicy sauce ideal for Baja style tacos. The main feature of these tacos is that they are battered and accompanied by a cabbage garnish and creamy spicy sauces. Try this version of Eva® that you will love.
3 serrano chiles, without stem, boiled, for the sauce
2 morita chiles, without stem, veins, or seeds; hydrated in hot water for the sauce
2 cloves garlic, for the sauce
1/2 cups sour cream, light, for the sauce
1 avocado, for the sauce
1 teaspoon mustard, for the sauce
3 tablespoons lime juice, for the sauce
1/4 cups cilantro, for the sauce
salt, for the sauce
pepper, for the sauce
1 cup red cabbage, sliced, for the garnish
1/4 cups vinegar, for the garnish
1/2 cups tomato, in cubes, for the garnish
1/2 cups cucumber, in cubes, with skin, for the garnish
1/2 cups pineapple, in cubes, for the garnish
1/4 cups cilantro, chopped, for the garnish
salt
black pepper, freshly ground, for the garnish
3 cups cauliflower, in medium pieces
1/4 cups water
2 cups wheat flour, for battering
1 teaspoon salt, for battering
1 teaspoon baking powder, for battering
1/2 teaspoons garlic powder, for battering
1 teaspoon black pepper, ground, for battering
1 egg, lightly beaten, for battering
1 cup lager beer, for battering
3 cups cauliflower, in medium pieces, for battering
vegetable oil, for frying
1 Eva® trio lettuce
red onion, pickled, with habanero, for accompaniment
lime, for accompaniment
Preparation
20 mins
8 mins
Low
For the sauce, blend the boiled serrano chiles with the hydrated morita chile, garlic, light sour cream, avocado, mustard, lime juice, cilantro, salt, and pepper until obtaining a thick sauce. Refrigerate.
Prepare the garnish; in a bowl, place the sliced purple cabbage, add white vinegar, tomato, cucumber, pineapple, and cilantro; season with salt and pepper and mix until combined. Set aside.
Place the cauliflower in a heatproof container, pour in a little water, cover with plastic wrap, and cook for 5 minutes in the microwave.
In a bowl, mix the wheat flour with salt, baking powder, garlic powder, and black pepper until combined. Add the egg and gradually pour in the beer while stirring; you should obtain a slightly thick mixture.Dip the cold cauliflower pieces into the previous mixture and fry them in hot oil over medium-low heat, ensuring there is enough oil so that they do not deform or burn while cooking. Fry for 5 minutes and drain on absorbent paper.
To form the tacos, place the battered cauliflower on the leaves of Lechuga Trío Eva®, drizzle with creamy sauce to taste, and add the garnish; serve with pickled onion and lime to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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