If you are a fan of battered tacos, try this recipe for cauliflower tacos with Eva® lettuce and learn how to make the ideal spicy sauce for Baja style tacos. The main characteristic of these Baja style cauliflower tacos is that they are battered and served with cabbage and creamy spicy sauce. Try this version by Eva® that you will love.
2 morita chiles, trimmed, seeded and rehydrated 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 garnish
1/4 cups vinegar, for garnish
1/2 cups tomato, cut into small-sized cubes, for garnish
1/2 cups cucumber, cut into small-sized cubes, unpeeled, for garnish
1/2 cups pineapple, cut into cubes, for garnish
1/4 cups cilantro, chopped, for garnish
salt
black pepper, freshly ground, for garnish
3 cups cauliflower, cut into medium-sized chunks
1/4 cups water
2 cups wheat flour, for the batter
1 teaspoon salt, for the batter
1 teaspoon baking powder, for the batter
1/2 teaspoons garlic powder, for the batter
1 teaspoon black pepper, ground, for the batter
1 egg, lightly beaten, for the batter
1 cup lager beer, for the batter
3 cups cauliflower, in medium-sized pieces, for the batter
vegetable oil, for frying
1 Eva® trio lettuce
red onion, pickled, with Habanero chile, for serving
lime, for serving
Preparation
20 mins
8 mins
Low
For the sauce: Combine boiled serrano chiles, rehydrated morita chile, garlic, light sour cream, avocado, mustard, lime juice, cilantro, salt, and pepper in a blender and blend until a thick sauce is obtained. Reserve in refrigeration.
Prepare the garnish. In a bowl, add sliced red cabbage, white vinegar, tomato, cucumber, pineapple, and cilantro. Season with salt and pepper and mix until incorporated. Reserve.
Place cauliflower in a microwave safe container. Pour a bit of water. Cover with plastic wrap and cook for 5 minutes in the microwave oven.
For the batter: In a bowl, mix wheat flour, salt, baking powder, garlic powder, and black pepper until incorporated. Add egg and pour in beer little by little, stirring constantly until a slightly thick batter is obtained. Dip cold cauliflower bits into batter and fry them in hot oil over medium low heat. Make sure there is enough oil so that cauliflower bits keep their shape and do not get burned while cooked. Fry for 5 minutes and drain on paper towels.
For assembling the Baja style cauliflower tacos: Place battered cauliflower bits on Eva® trio lettuce leaves. Spoon over creamy sauce and garnish. Serve with pickled onion and lime.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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