Save Crispy tempura-battered cauliflower florets served in soft tortillas, topped with zesty slaw and a creamy chipotle sauce—a vibrant, plant-based take on taco night.
The first time I made these tempura cauliflower taco bites, my friends were amazed at the crispy texture and bursting flavors inside every tortilla. They are now requested for every taco night at our place!
Ingredients
- Cauliflower Tempura: 1 medium head cauliflower (cut into bite-sized florets), 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1 cup cold sparkling water (plus more as needed), vegetable oil (for frying)
- Slaw: 1 cup finely shredded red cabbage, 1/2 cup shredded carrot, 1/4 cup fresh cilantro (chopped), 2 tablespoons lime juice, 1 tablespoon olive oil, salt and pepper to taste
- Chipotle Sauce: 1/2 cup sour cream or plain Greek yogurt, 1 tablespoon mayonnaise, 1–2 teaspoons chipotle in adobo sauce (minced), 1 teaspoon lime juice, pinch of salt
- Assembly: 8 small corn or flour tortillas (warmed), 1 avocado (sliced), fresh cilantro leaves (for garnish), lime wedges (for serving)
Instructions
- Prepare the slaw:
- In a bowl, toss cabbage, carrot, cilantro, lime juice, olive oil, salt, and pepper. Set aside to marinate.
- Make the chipotle sauce:
- In a small bowl, whisk together sour cream, mayonnaise, chipotle in adobo, lime juice, and salt until smooth. Refrigerate until ready to use.
- Heat oil:
- Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Make batter:
- In a mixing bowl, whisk flour, cornstarch, baking powder, and salt. Gradually add cold sparkling water, stirring just until a smooth batter forms (add more water if needed).
- Fry cauliflower:
- Working in batches, dip cauliflower florets into the batter, let excess drip off, and carefully lower into hot oil. Fry until golden and crisp, about 3-4 minutes per batch. Drain on paper towels.
- Warm tortillas:
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos:
- Place tempura cauliflower in tortillas, top with slaw and avocado slices, drizzle with chipotle sauce, and garnish with cilantro. Serve with lime wedges.
Save My family loves making these tacos together; everyone gets to assemble their own with favorite toppings and just the right amount of sauce.
Required Tools
Mixing bowls, deep skillet or heavy pot, slotted spoon or spider, tongs, whisk, and paper towels will make prep easy and cooking safe.
Allergen Information
Contains wheat, egg, and milk ingredients. Use gluten-free products and vegan swaps if needed; always check packaging for hidden allergens.
Nutritional Information
Per serving (2 tacos): 390 calories, 17 g total fat, 53 g carbohydrates, 8 g protein.
Save Serve tacos immediately for the best crisp texture. These cauliflower bites are sure to wow at any taco night!
Recipe Guide
- → What makes the cauliflower crispy?
The cauliflower is dipped in tempura batter and fried until golden, resulting in a light, crisp texture.
- → Can I make this gluten-free?
Yes! Substitute the all-purpose flour and tortillas with gluten-free alternatives for an easy swap.
- → Is the chipotle sauce spicy?
The chipotle sauce has a mild kick, but you can adjust spice levels by using more or less chipotle or substitute smoked paprika.
- → What toppings work well with these tacos?
Pickled onions, jalapeños, extra cilantro, or even a splash of lime juice are delicious additions for extra flavor.
- → How do I store leftovers?
Store tempura cauliflower and slaw separately in airtight containers. Reheat the cauliflower in the oven to restore crispness.
- → Can I bake the cauliflower instead of frying?
For a lower-fat option, bake the battered florets on a lined tray at high heat until crisp, flipping halfway through.