Crispy Cauliflower Tacos

The other week, I went to brunch with two of my sisters and my mom at this amazing restaurant in Ferndale, Michigan called One Eyed Betty's.  This is, by far, my favorite restaurant to go to when I'm back home.  While we were chatting over delicious biscuits and gravy and the most amazing cinnamon rolls ever, we were talking about what our top three cuisines were. If you had to choose three different cuisines to eat for the rest of your life, what would they be? Mine, hands down would be Mexican, Serbian, and Vietnamese. Any day of the week, I would choose one of these. Serbian food is my ultimate comfort food, but Mexican and Vietnamese are close seconds.    

Tacos in particular are one of my go-to meals. Fancy tacos, throw-food-together tacos, veggie, chicken, pork, or fish tacos. I've made 'em all. They can take as little as 20 minutes to throw together on a hectic day and can also be a great dish to spend some more time on when people come over. This recipe can be made when you have some time to spare and really want to flex your cooking muscles. Try it out and let me know what you think! 

Crispy Cauliflower Tacos

Homemade Corn Tortillas

Makes about 30 two-bite tortillas

What you'll need:

  • 2 cups masa (I used the Maseca brand)
  • 1/2 teaspoon salt
  • 1 1/2 cups water
  • vegetable oil

Mix together masa and salt in a mixing bowl.  Add water and mix until combined. The dough should easily stick together without being too wet. This amount of water was perfect for me. If it's a bit too wet or too dry, add a touch of water or some more masa as needed. 

Measure out 1 tablespoon of dough and roll each into a ball. You can do 4 or 5 at a time. Take one ball of dough, put it on a long piece of saran wrap and fold over so that the ball is sandwiched between the saran wrap.  Use a heavy, flat bottomed pan to flatten the ball into a thin disk, or if i you have a tortilla press, you can use that. 

Heat some vegetable oil (about a teaspoon) in a nonstick pan on medium-high. Put up to 3 tortillas in the pan at a time and cook for 1 minute on each side. Tortillas should become paler in color and may have some golden spots. Repeat this process until all dough is gone. 

Crispy Cauliflower

What you'll need:

  • 1/2 head of cauliflower, cut into very small florets
  • 2 T Tex-mex mix (I use this recipe)
  • 1 cup of flour
  • 3 eggs, beaten
  • salt to taste
  • Vegetable oil for frying

Mix flour, Tex-mex mix, and 1 teaspoon of salt in shallow bowl and beat eggs in another shallow bowl. Coat cauliflower with egg, then in flour mixture and shake off excess flour.  

Heat oil to 375 degrees. Drop cauliflower pieces in hot oil and cook until golden brown. Cauliflower won't take long at all to cook, especially if florets are small. I cut the florets very small, so they took between 1 and 2 minutes. Drain florets on paper towel and sprinkle salt on immediately. 

Quick Pickled Onions

What you'll need:

  • 1 red onion, sliced thinly 
  • 1/2 cup white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon sugar

Put all ingredients into a bowl, mix, and let sit for at least 30 minutes. Onions will soften and become less intense in flavor. 

Corn Salsa

What you'll need:

  • 4 ears of corn, cleaned
  • 1 jalapeño, seeds removed & minced
  • 1 avocado, cubed
  • 2 limes
  • handful of cilantro, chopped
  • salt to taste
  • vegetable oil

Stand corn cobs straight up and run the blade of your knife down the side, removing the corn kernels from the cob. Heat up 1 tablespoon of oil in a frying pan and add corn kernels, cooking for 2-3 minutes.  Add minced jalapeños and cook for 1 minute until corn is a bit browned. Remove from heat and transfer to a medium-sized bowl. Wait until corn is cooled down, then add avocado, zest of 1 lime, juice of two limes. cilantro, and salt and pepper to taste.

Cilantro Lime Crema

What you'll need:

  • 1/4 cup sour cream
  • 2 limes
  • handful of cilantro, finely chopped

Put sour cream in a small bowl and mix in zest of 1 lime and juice of both limes. Add cilantro into bowl and mix until combined.

 

 

Assemble the tacos by adding all components and garnish with chopped cilantro and lime wedges.