Crispy Cauliflower Tacos, vegan food

This March we celebrate taco day (March 31) and that is why we share this delicious alternative way to eat a vegetarian taco. Easy and delicious recipe with mexican products. Are you ready to try this TACO RECIPE? let's do it.

Ingredients:

• Moctezuma corn tortillas (small/taco size)
• 1/4 cauliflower - cut into small florets
• 150g flour
• Corona beer (or similar) 1/2 bottle approx.
• 1 tsp El Yucateco' Chipotle salsa
• Vegetable or sunflower oil for deep-frying 
• 1 cup of cashew nuts soaked in water overnight
• 3 tbsp of nutritional yeast
• Jalapeños 
• Salsa of choice

Cashew Creme:

• Blend cashew nuts in a food processor with nutritional yeast &100ml of fresh water (more if needed) to make a thick creamy consistency.

 For the batter:

• Mix 150g flour with corona beer (or beer of choice) until the consistency of double cream and no lumps.
• Stir in Chipotle salsa.
• Dunk the cauliflower florets into batter until well coated.
• Deep-fry in hot oil for approx. 2-3 mins - or until golden.
• Remove from oil and place on kitchen paper to drain excess oil.
• Gently fry the tortillas, then fold in half to create taco shape.
• Place 2-3 pieces of battered cauliflower inside, drizzle over cashew creme and scatter on jalapenos.

Optional: decorate with pickled pink onions, fresh coriander, avocado slices & finely chopped gem lettuce.
Serve with salsa: Green Mexican salsa or 'Hoja Santa' salsa