Mexican is the perfect cuisine for meatless Mondays! Their love of all things veggie means it’s super easy to make their well-known dishes veggie or vegan friendly. Seriously, you only have to check this list of 21 vegan taco ideas to discover the amazing world of plant-based Mexican dishes.
From tofu and faux-meat products to lentils, nuts and seeds and of course beans there’s no excuse. One of my favourite vegan chicken alternatives is cauliflower. You might think that it is a boring vegetable, but it’s super versatile and can be flavoured with a whole host of herbs and spices. This recipe for beer-battered cauliflower tacos means that herbivores never have to miss out on Taco Tuesday again!
I know it might look scary as there are a few different things you will need to prepare; cauliflower, coleslaw, caramelised onion and avocado, but I promise your hard work will definitely be worth it and at your next Cinco De Mayo or Dinner Party they will be a hit.
Beer battered cauliflower:
- 250g of cauliflower
- 200g of flour
- 350ml of dark beer
- 5g of curry power
- 5g of smoked paprika
- salt and pepper to taste
- Put the flour, salt, pepper, curry powder in a bowl and mix them properly.
- Add the beer and whisk until you get a batter (make sure it’s not too runny).
- Pre-heat a non-stick pan and add a little oil to more or less halfway ( we will shallow fry the cauliflower).
- Dip each piece of cauliflower into the batter and make sure the batter covers up the entire piece.
- Once the oil is hot add the cauliflower piece by piece into the pan (minding your fingers!) Wait until golden brown and then flip over.
- Once the cauliflower turns golden brown take out the pieces and let them rest on a kitchen paper towel to dry off the oil excess.
- 120g of carrot
- 200g ofcabbage
- 150ml vegan heavy cream
- lemon juice
- salt and pepper to taste
- Peel and shread the carrots.
- Wash the cabbage and remove the outer leaves. Shred the cabbage into pieces slightly bigger than the carrots.
- Mix the cabbage and carrots in a salad bowl.
- Add the vegan heavy cream, salt, juice of 1/4 juice and pepper and mix it all to combine all the ingredients.
- Put aside, you will use it as a topping for your tacos.
- 1 medium-sized onion
- 50ml of white wine
- Finally cut the onion.
- Add the sliced onions to a pan and cook over medium-low heat until the onions are slightly wilted.
- Season with salt and black pepper to taste.
- Add the white wine and cook over medium heat until the alcohol has evaporated.
- Cover the the pan and leave on a low heat for about 15 minutes, stirring occasionally.
- Remove them from heat and let them rest in a bowl.
- Put them aside ready to use for your topping.
- 1 avocado
- Mexican salsa to taste
- 5/6 tortillas
Slice your avocado in half and cut it into thin slices.
Alternatively, you can smash your avocado into a bowl and make smooth guacamole. Be sure to squeeze some lemon juice to stop it from turning brown. You can also add cubed tomatoes, raw cubed white onion and some cubed chilli to give your guac something extra.
Assemble the Tacos:
Now all the different elements are ready: coleslaw, avocado, Mexican salsa, caramelised onion, beer-battered cauliflower, and your tortillas, you can assemble the tacos! Place your tortilla on a plate and add some beer-battered cauliflower, top with some coleslaw, avocado, and caramelised onion. As a final touch add some salsa and a few drops of lemon. Enjoy!