Bring the zing to plant-based tacos with Lawry’s® Salt & Vinegar Seasoning — featured in both the fry batter and sauce. Lightly battered cauliflower florets are fried until crispy and then served in warm tortillas. Garnish with tangy taco sauce, shredded cabbage, pickled red onion, sliced avocado, and fresh cilantro.
Ingredients
Salt & Vinegar Taco Sauce | Serves 4 tacos
- 3 tbsps Mayonnaise
- 2 tsps Lime Juice
- 1/2 tsp Lawry’s® Salt & Vinegar Seasoning
Crispy Cauliflower | Serves 4 tacos
- 1/3 cup plus 1 Tbsp Club Soda, ice cold
- 1/3 cup All-Purpose Flour
- 2 tbsps Cornstarch
- 1/4 tsp Salt
- 3 tsps Lawry’s® Salt & Vinegar Seasoning
- 2 1/2 cups Fresh Cauliflower Florets
- Oil, for frying
Assembly | Serves 4 tacos
- 4 each Corn Tortillas
- 1 cup Shredded Cabbage
- 1/4 cup Pickled Red Onion
- 1/2 Medium Avocado, sliced
- 1 tbsp Cilantro Leaves
Procedure
Salt & Vinegar Taco Sauce
- Mix mayo, lime juice, and seasoning; Hold refrigerated for service.
Crispy Cauliflower
- Whisk club soda, flour, cornstarch, salt and 2 tsp of Seasoning until smooth. Dip cauliflower florets in batter.
- Fry at 350°F for 2–3 min or bake at 425°F for 20 min until crisp. Dust lightly with remaining 1 tsp of Seasoning while hot. Hold hot for service.
Service
- Top warm tortillas with cauliflower, cabbage, pickled onion, avocado, Salt & Vinegar Taco Sauce and finish with cilantro. Serve immediately for best crunch and aroma.
- Recipe type: Burgers Tacos and Sandwiches
- Cuisine: America
- Prep time: 40
