Ingredients per serving


Prepare the Fried Cauliflower

  • Cauliflower florets 900.0 g
  • Flour 125.0 g
  • Eggs, beaten 5.0 each
  • Panko bread crumbs 180.0 g
  • Salt and Pepper, to taste

Prepare the Green Mango Slaw

  • Red cabbage, julienned 230.0 g
  • Green mango, julienned 230.0 g
  • Cilantro, chopped 8.0 g
  • White wine vinegar 120.0 ml

Prepare the Spicy Hatch Chile Mayonnaise

Build the Tacos

  • Tortillas 30.0 each
  • Cilantro leaves 8.0 g
  • Red leaf lettuce, shredded 60.0 g

Tacos filled with crispy cauliflower florets and green mango and red cabbage slaw, drizzled with Spicy Hatch Chile Mayonnaise and topped with cilantro.



  1. Prepare the Fried Cauliflower

    • Blanch the cauliflower florets for 2 minutes.
    • Toss the cauliflower in flour, then dredge in the lightly beaten eggs and coat with breadcrumbs.
    • Deep-fry the cauliflower at 190C until crispy and golden brown and season with salt and pepper.
  2. Prepare the Green Mango Slaw

    • Mix the red cabbage, mango and cilantro and toss with white wine vinegar. Season to taste with salt and pepper.
  3. Prepare the Spicy Hatch Chile Mayonnaise

    • Whisk together the Hellmann's® Spicy Hatch Chile Dressing and Hellmann's® Real Mayonnaise.Transfer to a squeeze bottle and refrigerate until needed.
  4. Build the Tacos

    • Warm the tortillas. Fill each tortilla with shredded lettuce, green mango slaw and fried cauliflower.
    • Drizzle with Spicy Hatch Chile Mayonnaise and garnish with cilantro. Serve 3 tacos per portion.
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