Save Crispy tempura-battered cauliflower florets served in soft tortillas, topped with zesty slaw and a creamy chipotle sauce—a vibrant, plant-based take on taco night.
I first made these taco bites as a fun twist for family taco night. Everyone loved how the tempura cauliflower added a crispy and playful texture alongside the zesty slaw and creamy chipotle sauce.
Ingredients
- Cauliflower Tempura: 1 medium head cauliflower, cut into bite sized florets, 1 cup all purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1 cup cold sparkling water (plus more as needed), vegetable oil for frying
- Slaw: 1 cup finely shredded red cabbage, 1/2 cup shredded carrot, 1/4 cup fresh cilantro, chopped, 2 tablespoons lime juice, 1 tablespoon olive oil, salt and pepper to taste
- Chipotle Sauce: 1/2 cup sour cream or plain Greek yogurt, 1 tablespoon mayonnaise, 1 2 teaspoons chipotle in adobo sauce, minced, 1 teaspoon lime juice, pinch of salt
- Assembly: 8 small corn or flour tortillas, warmed, 1 avocado, sliced, fresh cilantro leaves for garnish, lime wedges for serving
Instructions
- Prepare the slaw:
- In a bowl, toss cabbage, carrot, cilantro, lime juice, olive oil, salt, and pepper. Let it marinate for extra flavor.
- Make the chipotle sauce:
- Whisk together sour cream, mayonnaise, chipotle in adobo, lime juice, and salt until smooth. Refrigerate until ready to use.
- Heat oil:
- Heat vegetable oil (2 inches) in a deep skillet or pot to 350°F (175°C).
- Prepare tempura batter:
- Whisk flour, cornstarch, baking powder, and salt in a bowl. Gradually add cold sparkling water, stirring until a smooth, thick batter forms. Add more water if needed.
- Fry cauliflower:
- Dip cauliflower florets into batter, let excess drip off, then carefully lower into hot oil. Fry until golden and crisp, about 3 4 minutes per batch. Drain on paper towels.
- Warm tortillas:
- Warm tortillas in a dry skillet or microwave just before serving.
- Assemble tacos:
- Layer tempura cauliflower in tortillas, top with slaw, avocado slices, drizzled chipotle sauce, and cilantro. Serve with lime wedges.
Save We love how these tacos bring everyone together—a dish that's both satisfying and full of lively flavors, perfect for sharing during family game night.
Required Tools
Mixing bowls, deep skillet or heavy pot, slotted spoon or spider, tongs, whisk, paper towels are all you need to make these at home.
Allergen Information
Contains wheat, egg and milk. For gluten free tacos use certified gluten free flour and tortillas and check product labels for hidden allergens.
Nutritional Information
Each serving (2 tacos) provides around 390 calories, 17g total fat, 53g carbohydrates and 8g protein for a satisfying meatless main dish.
Save These tempura cauliflower taco bites are a colorful way to spice up taco night. Enjoy every bite with a squeeze of lime and your favorite salsa!
Recipe FAQ
- → How do I get crispy cauliflower tempura?
Use cold sparkling water and fry in hot oil at 350°F. This ensures a light, crunchy tempura coating for the cauliflower.
- → Can this be made vegan?
Yes! Substitute plant-based yogurt and mayonnaise for the sauce—it's just as creamy without dairy or eggs.
- → What tortillas work best?
Small corn or flour tortillas are ideal; warm them briefly in a skillet for softness and great flavor.
- → Is it possible to make these gluten-free?
Absolutely. Swap out regular flour and tortillas for gluten-free alternatives to suit your dietary needs.
- → How spicy is the chipotle sauce?
The sauce is moderately spicy; adjust the chipotle amount or substitute with smoked paprika for a milder flavor.
- → What toppings can I add for extra flavor?
Consider pickled onions, jalapeños, or more fresh cilantro for added zing and freshness.