Today is a perfect day for tacos don’t you think?
I know I say this about a lot of dishes but tacos are just one of the best foods out there: light, more-ish and crammed full of delicious morsels and a multitude of flavours. I find that there is something exciting about laying out a spread of different nibbly things and having people pick and chose the ones they fancy, wrapping it all up in a tortilla and then devouring it. Tacos are the perfect meal to serve if you are having a group of friends around as most of it can be prepared in advance and they can feed many people.
N.B. On second thought these are too good to share so cancel on your friends and eat them all yourself…. No one will know.
Vegetarian dishes often lack a variety of textures so I chose to deep fry the cauliflower for these tacos – it gives that beautiful crispy crunch which contrasts perfectly with the smooth creamy avocado and salsa. Now I realise that deep frying may seem like a daunting task. You may be envisioning cauliflower shards flying around, burnt hands and a pan of hot oil that you have no idea what to do with. You may already have given up on this recipe altogether. But I promise you it is completely worth it and actually very easy to do.
If you are still apprehensive about deep frying then substitute in my method for cooking cauliflower from this recipe of spiced veg and chicken tray bake:
P.S. If you do persevere with deep frying; the correct way to discard the oil is to pour it into a heat proof container, leave this to set and then you can scrape it into the bin. Do not pour it down the drain – I will not be held responsible for plumbing bills as a result of this recipe.
Makes 12 tacos
Prep Time – 25 minutes
Cooking time – 20 minutes
- 12 small tortilla wraps
- 2 corn on the cob
- 200g feta cheese
- juice of 2 limes
- large handful of coriander, finely slice the leaves
- 1 avocado, de-seeded and diced
- 3 tbsp natural yogurt
- 200g cherry tomatoes, quartered
- 1 small red cabbage, finely sliced
- 1 cauliflower
- 1/2 cup of self raising flour
- 1 cup of cold water
- 2 tsp paprika
- 1/2 tsp ground coriander
- vegetable oil
- salt and pepper
- micro greens
- Fry the corn on the cob in a pan on a medium heat until charred on all sides but soft when prodded with a fork. Take this off the heat and then use a sharp knife to shave off the corn kernels.
- Crumble the feta into a bowl and stir in half of the lime juice, half of the coriander and the corn kernels. This is the salsa, set it to one side.
- Place the avocado, natural yogurt, a pinch of salt and the remaining lime juice into a food processor and blend until smooth. Place this to one side also.
- Lay the sliced tomatoes, cabbage, micro greens and remaining coriander on a plate ready to pile into your wrap.
- Cut the cauliflower into bite sized florets. (see photos above for reference.)
- In a large bowl sift in the flour, paprika, dried coriander, salt and pepper. Make a well in the center of the dry ingredients and gradually pour in the water, stirring whilst you do so. This should create a fluid consistency, not a paste. Stir in the cauliflower and ensure that it is all coated in the mixture.
- Pour 3 inches of vegetable oil into a medium sized saucepan (you want the cauliflower to be submerged in it) and turn the heat onto high until you can see the oil bubbling.
- Turn the heat down slightly and place one piece of cauliflower (a tester) carefully into the pan – if bubbles form around it and it starts cooking immediately it means the oil is hot enough to use. In three batches carefully place the cauliflower florets into the oil and cook for five minutes or until golden brown.
- Use a slotted spoon to remove each batch of cauliflower and place onto a plate with kitchen towel on.
- Place the tortilla wraps in the microwave to heat up for twenty seconds.
- Get the salsa, whipped avocado, salad and cauliflower together and pile them into the wraps.
I really hope that you enjoyed this recipe. Please let me know if you attempt to make it, I would love to hear from you!