Crispy Cauliflower Tacos & Chili Lime Slaw

In a medium bowl, combine cabbage and carrot mix, half the chili sauce, half the mayonnaise, a squeeze of lime juice, salt, and pepper.

In a small bowl, combine remaining mayonnaise and remaining chili sauce. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

In a second medium bowl (large bowl for 4 servings), whisk together tempura batter mix, ⅓ cup water (⅔ cup for 4), salt, and pepper. TIP: If needed, add more water 1 tsp at a time until mixture reaches a pancake-batter-like consistency.

Stir in cauliflower until fully coated.

Heat a ⅓-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, using a slotted spoon, add coated cauliflower. (TIP: Don’t overcrowd the pan! You’ll need to work in batches.) Cook until cauliflower is golden brown and crispy, 2-3 minutes per side. 

Using a slotted spoon, transfer to a paper-towel-lined plate.