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Prepare the Fried Cauliflower

  • Cauliflower florets 900 g
  • Flour 260 g
  • Panko bread crumbs 180 g
  • Salt and Pepper, to taste
  • Unsweetened plant milk 500 ml

Prepare the Green Mango Slaw

  • Red cabbage, julienned 230 g
  • Green mango, julienned 230 g
  • Cilantro, chopped 8 g
  • White wine vinegar 120 ml
  • Salt and Pepper, to taste

Prepare the Spicy Hatch Chile Mayonnaise

Build the Tacos

  • Tortillas 30 each
  • Cilantro leaves 8 g
  • Red leaf lettuce, shredded 60 g
  1. Prepare the Fried Cauliflower

    • Blanch the cauliflower florets for 2 minutes.
    • Whisk together flour with salt and pepper. Stir in plant milk. The batter should be slightly thinner than pancake batter. Toss the florets in the batter.
    • Allow additional batter to drip off, then coat in panko breadcrumbs.
    • Deep-fry the cauliflower at190 Cuntil 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®Vegan 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.