Whether you’re plant powered or a major meat lover, you’re bound to love these crispy cauliflower tacos! Florets are coated in a zesty tempura batter, then fried until golden and crispy. And since taco bars are all about the toppings, you’ll serve ‘em up with cheesy corn esquites, cilantro-lime rice, pickled radishes and cabbage, and red pepper crema for drizzling. Here’s to setting the (taco) bar high!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Red Cabbage & Carrot Mix
Smoky Red Pepper Crema(ContainsMilk, Soy)
Southwest Spice Blend
Fajita Spice Blend
Tempura Batter(ContainsMilk, Eggs, Wheat)
Flour Tortillas(ContainsSoy, Wheat)
Monterey Jack Cheese(ContainsMilk)
• Wash and dry produce. • Trim and thinly slice radishes. Zest and quarter limes. Roughly chop cilantro. Cut cauliflower florets into bite-size pieces if necessary. Drain corn, then pat very dry with paper towels.
• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Meanwhile, in a medium microwave-safe bowl, combine cabbage and carrot mix, radishes, juice from one lime (two limes for 4 servings), 1 tsp sugar (2 tsp for 4), a big pinch of salt, and pepper. Cover tightly with plastic wrap and microwave for 30 seconds. Set aside, stirring occasionally, until ready to serve. • In a small bowl, combine smoky red pepper crema, half the mayonnaise, 1⁄4 tsp Southwest Spice (1⁄2 tsp for 4), and 1⁄4 tsp sugar (1⁄2 tsp for 4). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Heat a drizzle of oil in a large pan over high heat. Add corn; cook, stirring, until golden brown and lightly charred in spots, 3-5 minutes. (TIP: If corn starts to pop, cover pan and shake to toss.) Turn off heat; transfer to a second medium bowl. Wipe out pan. • Add hot sauce, half the cilantro, half the lime zest, remaining mayonnaise, 1⁄2 tsp Fajita Spice (you’ll use the rest later), 1⁄4 tsp sugar, and a squeeze of lime juice to bowl with corn. (Use 1 tsp Fajita Spice and 1⁄2 tsp sugar for 4 servings.) Stir to combine; season with salt and pepper.
• In a third medium bowl (large bowl for 4 servings), whisk together tempura mix, remaining Southwest Spice, remaining Fajita Spice, 1⁄3 cup cold water (2⁄3 cup for 4), and a pinch of salt and pepper. TIP: If needed, add more water 1 TBSP at a time until it reaches a pancake-batter- like consistency. • Stir cauliflower into batter until fully coated.
• Heat 1⁄3-inch layer of oil in a large, heavy- bottomed pan over medium-high heat. • Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, use tongs to add coated cauliflower to pan in an even layer. (TIP: Don’t crowd the pan!) Cook until golden brown and crisp, 2-3 minutes per side. TIP: Lower heat to medium if cauliflower begins to brown too quickly. • Using a slotted spoon, transfer cauliflower to a paper- towel-lined plate. Season with salt.
• Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds. • Fluff rice with a fork; stir in remaining cilantro, remaining lime zest, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lime juice. Season with salt and pepper. TIP: The rice is delicious as a side dish or taco filler! • Add Monterey Jack to bowl with corn esquites; toss to combine. • Serve cauliflower, corn esquites, rice, tortillas, red pepper crema, and remaining lime wedges in separate bowls or plates for a build-your-own taco bar!