Crispy Chili Cauliflower Tacos & Alfonso Mango Shake
Crispy Chili Cauliflower Tacos & Alfonso Mango Shake
Ingredients
For the Crispy Chili Cauliflower
- 1 head cauliflower, cut into florets
- 1 teaspoon red chili powder, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
For the Lazy Coleslaw
- 1/2 head purple cabbage, finely shredded
- 1/2 cup sriracha mayo, or to taste
For the Taco Sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons sriracha
- 2 tablespoons honey
For Taco Assembly
- 8 flour tortillas, small
- 1/4 cup sriracha mayo, for spreading
- 1 fresh jalapeño, thinly sliced
- 1 tablespoon sesame seeds, for garnish
For the Alfonso Mango Shake
- 2 Alfonso mangos, ripe, peeled and chopped
- 1 1/2 cups milk
- 2 tablespoons cane sugar, or to taste
Instructions
- 1
Bring a medium pot of water to a boil. Add the cauliflower florets and parboil for 3-4 minutes, until slightly tender but still firm. Drain well and transfer to a large mixing bowl.
⏱️ 7 min
- 2
Season the parboiled cauliflower with red chili powder, garlic powder, salt, and black pepper. Toss to coat evenly. Add the all-purpose flour and cornstarch, then toss again until each floret is thoroughly coated.
⏱️ 5 min
- 3
Preheat your air fryer to 375°F (190°C). Arrange the coated cauliflower in a single layer in the air fryer basket. Air fry for 15-20 minutes, shaking the basket halfway through, until crispy and golden brown.
⏱️ 20 min•🌡️ 375
- 4
While the cauliflower is cooking, prepare the lazy coleslaw. In a medium bowl, combine the shredded purple cabbage with sriracha mayo. Mix until well combined.
⏱️ 5 min
- 5
Prepare the taco sauce. In a small bowl, whisk together the dark soy sauce, sriracha, and honey until smooth.
⏱️ 2 min
- 6
Warm the tortillas on a dry pan over medium heat for about 30 seconds per side, until soft and pliable.
⏱️ 5 min
- 7
To assemble the tacos: Spread a thin layer of sriracha mayo on each warmed tortilla. Top with a generous portion of crispy chili cauliflower, then a spoonful of lazy coleslaw. Drizzle with the prepared taco sauce, add a few slices of fresh jalapeño, and sprinkle with sesame seeds.
⏱️ 8 min
- 8
For the Alfonso Mango Shake: In a blender, combine the chopped Alfonso mangos, milk, and cane sugar. Blend until the mixture is smooth and creamy.
⏱️ 3 min
- 9
Serve the crispy chili cauliflower tacos immediately with the freshly blended Alfonso mango shake.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chili Cauliflower Tacos & Alfonso Mango Shake
For the Crispy Chili Cauliflower
- 1 head cauliflower, cut into florets
- 1 teaspoon red chili powder, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
For the Lazy Coleslaw
- 1/2 head purple cabbage, finely shredded
- 1/2 cup sriracha mayo, or to taste
For the Taco Sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons sriracha
- 2 tablespoons honey
For Taco Assembly
- 8 flour tortillas, small
- 1/4 cup sriracha mayo, for spreading
- 1 fresh jalapeño, thinly sliced
- 1 tablespoon sesame seeds, for garnish
For the Alfonso Mango Shake
- 2 Alfonso mangos, ripe, peeled and chopped
- 1 1/2 cups milk
- 2 tablespoons cane sugar, or to taste
Instructions
- 1
Bring a medium pot of water to a boil. Add the cauliflower florets and parboil for 3-4 minutes, until slightly tender but still firm. Drain well and transfer to a large mixing bowl.
⏱️ 7 min - 2
Season the parboiled cauliflower with red chili powder, garlic powder, salt, and black pepper. Toss to coat evenly. Add the all-purpose flour and cornstarch, then toss again until each floret is thoroughly coated.
⏱️ 5 min - 3
Preheat your air fryer to 375°F (190°C). Arrange the coated cauliflower in a single layer in the air fryer basket. Air fry for 15-20 minutes, shaking the basket halfway through, until crispy and golden brown.
⏱️ 20 min•🌡️ 375 - 4
While the cauliflower is cooking, prepare the lazy coleslaw. In a medium bowl, combine the shredded purple cabbage with sriracha mayo. Mix until well combined.
⏱️ 5 min - 5
Prepare the taco sauce. In a small bowl, whisk together the dark soy sauce, sriracha, and honey until smooth.
⏱️ 2 min - 6
Warm the tortillas on a dry pan over medium heat for about 30 seconds per side, until soft and pliable.
⏱️ 5 min - 7
To assemble the tacos: Spread a thin layer of sriracha mayo on each warmed tortilla. Top with a generous portion of crispy chili cauliflower, then a spoonful of lazy coleslaw. Drizzle with the prepared taco sauce, add a few slices of fresh jalapeño, and sprinkle with sesame seeds.
⏱️ 8 min - 8
For the Alfonso Mango Shake: In a blender, combine the chopped Alfonso mangos, milk, and cane sugar. Blend until the mixture is smooth and creamy.
⏱️ 3 min - 9
Serve the crispy chili cauliflower tacos immediately with the freshly blended Alfonso mango shake.