Ingredients

The following ingredients have 4 Servings
  • 1 large mango, peeled, cored, and chopped into 1/2-inch cubes
  • 1/2 small red onion, finely diced (about 1/4 cup diced)
  • 1 jalapeño pepper, seeded and finely diced
  • 2 garlic cloves, minced
  • 1/2 tablespoon lime juice (from 1/2 lime)
  • 1/2 cup packed fresh cilantro, coarsely chopped
  • salt and pepper, to taste
  • 1/3 cup olive oil, divided
  • 1 head cauliflower, cut into small florets (about 6 cups)
  • 6 tablespoons panko breadcrumbs, divided
  • salt and pepper, to taste
  • 8-10 small flour tortillas (homemade if possible)
  • 1 avocado, pitted
  • 1/2 tablespoon lime juice
  • 1 cup finely shredded red cabbage (from about 1/4 medium head)
  • 1/2 cup mexican crema (or 1/2 cup sour cream mixed with 2 tablespoons milk)

Instruction

  • To prepare salsa, combine mango, red onion, jalapeño, garlic in a medium bowl. Toss with lime juice and fold in cilantro. Season to taste with salt and pepper and set aside.For cauliflower, heat half of olive oil in a large skillet over medium-high heat. Add half of cauliflower, stirring occasionally, until golden brown, about 7 minutes. Toss with half of panko and continue to cook until breadcrumbs are golden brown, about 3 minutes more. Season to taste with salt and pepper. Transfer cauliflower to a bowl or platter to keep warm, and repeat with second half of cauliflower (cooking the cauliflower in two batches allows the cauliflower to get more brown and crispy).To assemble tacos, coarsely mash avocado with a generous splash of lime juice. Spread a dollop of mashed avocado down the center of each tortilla. Top with a 1/4 cup of crispy cauliflower, a spoonful of mango salsa, a handful of shredded cabbage, and a drizzle of sour cream sauce. Serve warm.