Round of applause for my friend Amber for capturing the beauty of these tacos, and being as excited as I was about them! After making and then taking (photos) these tacos, we crushed 3 each in a moment of pure bliss.
The idea for this recipe came out of nowhere, but once it popped into my head I knew it was going to be a winner. COCONUT CRUSTED. Why is that not a thing (very often)?!
It's sittin' on a slaw with red and green cabbage, red pepper, mango, cilantro, lime juice, sesame oil, salt and pepper.
And the hemp seed tartar sauce has: hemp seeds, garlic, lemon juice, water, pickles, onion, dill, and salt.
Yes, it was as good as it looks.
Ok, here we go. I'll list all the ingredients followed by all the instructions for the mango slaw, coconut cauliflower, and tartar sauce.
Coconut Cauliflower Tacos w/ Hemp Tartar Sauce
1/2 red cabbage, shredded or chopped
1/4 green cabbage, shredded or chopped
1 red pepper, chopped small
1 mango, chopped small
juice from 1 lime
2 TBSP toasted sesame oil
a handful of cilantro, chopped
pinch of salt
Coconut Lime Crusted Cauliflower:
1 head of cauliflower, core carefully removed, cauliflower cut into 1/2" thick slices or chunks
1/2 cup canned coconut milk
zest of 1 lime
juice of 1 lime
3/4 cup unsweetened coconut shreds (or chop up coconut flakes in a food processor)
1/2 cup almond meal
1/2 tsp salt
1/4 tsp smoked paprika
1/4 tsp black pepper
Optional: ground cayenne pepper
3/4 cup hemp seeds
juice from 1/2 lemon
1-2 cloves garlic
1/4 cup water
2 TBSP pickle relish
2 TBSP minced white onion
Fresh dill, minced
For the slaw: Add the cabbage into the bowl with lime, salt, and sesame oil. Toss to combine and even massage to promote a softening of the cabbage. Add the pepper, mango, cilantro, and toss together. Set aside
The the cauliflower: In one bowl, have the coconut milk, lime zest, and lime juice combined. In another bowl, mix together the coconut, almond meal, and spices. Coat each piece of cauliflower in the coconut milk mixture, followed by the crust mixture - making sure it's fully coated. On a parchment paper lined baking sheet, gently arrange the dipped and crusted cauliflower. Bake at 400F for 25-30 minutes. I chose not to flip them due to the fragility of the crust, but keep an eye to make sure they're cooking evenly.
For the tartar sauce: In a blender, mix the hemp seeds, lemon, garlic, and water until the hemp seeds break down and a cream develops. Once satisfied with texture, fold in the relish, chopped onion, and dill.
To assemble the tacos:
Warm or toast your tortilla of choice on a hot skillet. To serve, place a bed of mango slaw on the tortilla, followed by 1 or 2 piece of the cauliflower. Add a dollop of tartar sauce on top and serve immediately.
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