These fresh, healthy tacos are a veggie version of Baja-style fish tacos. Soft corn tortillas cradle, crisp-tender cauliflower (after an initial blanching, the florets are tossed with olive oil and spices and roasted in a hot oven until lightly browned). Sharing tortilla space with the cauliflower: a crisp, lemony cilantro slaw, with red cabbage and carrot. The whole thing is drizzled with Mexican crema or sour cream, seasoned with lemon juice and zest. For dessert, try washing it down with our classic, easy Key Lime Pie recipe.
What to buy: Meyer lemons are the ubiquitous California backyard citrus. They’re sweeter, milder, and more fragrant than the more common Eureka lemons though, if you can’t find Meyers, a standard lemon will work just fine.
For more, check out our Mushroom and Chile Tacos, Zucchini Blossom Tacos, and Spicy Lime and Jalapeño Coleslaw.
For the cilantro slaw:
- 1/2 a medium head red cabbage, in thin strips
- 1 medium carrot, grated
- 2 tablespoons freshly squeezed lemon juice, preferably from a Meyer lemon
- 2 tablespoons white wine vinegar
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt
- 2/3 cup roughly chopped cilantro
For the lemon crema:
- 1/2 cup Mexican crema or sour cream
- 1/2 teaspoon finely grated lemon zest, preferably from a Meyer lemon
- 1 tablespoon freshly squeezed lemon juice, preferably from a Meyer lemon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the cauliflower:
- 1 large head cauliflower, cut into approximately 1-inch florets
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 2 tablespoons olive oil
- 12 corn tortillas
To make the cilantro slaw:
1Combine all the slaw ingredients in a large mixing bowl and toss to combine. Set aside.
To make the lemon crema:
1In a small mixing bowl, whisk together the crema or sour cream with the lemon juice and zest. Add salt and black pepper to taste. Set aside.
To make the tacos:
1Heat the oven to 400°F. Line a rimmed baking sheet with parchment.
2Bring a large pot of salted water to the boil over high heat. Add the cauliflower florets and simmer until barely softened, about 90 seconds. Drain in a colander and set aside.
3In a large mixing bowl. combine the chile powder, paprika, coriander, cumin, salt, and olive oil. Add the cauliflower and toss until evenly coasted. Arrange the seasoned cauliflower in a single layer on the prepared baking sheet. Bake 10 minutes, then stir the cauliflower to redistribute. Bake an additional 10 minutes, or until the cauliflower florets are lightly browned.
4Wrap the tortillas (6 at a time) in a moist paper towel and microwave until warm and pliable, 20 to 40 seconds.
5To serve, top a warm tortilla with a few cauliflower florets and some of the cilantro slaw. Drizzle with lemon crema. Repeat with the remaining tortillas.
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