Mexican > Tacos > Tacos Fritos

Fried Cauliflower Tacos Recipe

Ingredients with Measurements:
- 1 head of cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup milk
- 1 cup breadcrumbs
- Vegetable oil, for frying
- 8-10 small tortillas
- 1/2 cup diced tomatoes
- 1/2 cup diced onions
- 1/2 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- Lime wedges, for serving

Special equipment needed:
- Deep-fry thermometer
- Large skillet or deep fryer

Step-by-step instructions:
1. In a bowl, mix together the flour, chili powder, cumin, garlic powder, salt, and black pepper.
2. Pour the milk into another bowl.
3. Place the breadcrumbs in a third bowl.
4. Dip each cauliflower floret into the flour mixture, then the milk, and finally the breadcrumbs, making sure to coat each piece evenly.
5. Heat the vegetable oil in a large skillet or deep fryer to 375°F.
6. Fry the cauliflower in batches until golden brown and crispy, about 3-4 minutes per batch.
7. Remove the cauliflower from the oil with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
8. Warm the tortillas in a dry skillet or on a griddle.
9. Assemble the tacos by placing a few pieces of fried cauliflower on each tortilla, then topping with diced tomatoes, onions, cilantro, and queso fresco.
10. Serve with lime wedges on the side.


- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Fry the cauliflower in oil heated to 375°F.
Serving size:
- This recipe makes 8-10 small tacos.

Nutritional information:
- Calories: 250
- Fat: 9g
- Carbohydrates: 35g
- Protein: 8g
- Fiber: 4g

Substitutions for ingredients:
- Gluten-free flour and breadcrumbs can be used to make this recipe gluten-free.
- Almond milk or soy milk can be used instead of regular milk for a vegan version of this recipe.
- Queso fresco can be substituted with feta cheese.

Variations:
- Add a squeeze of lime juice to the fried cauliflower for extra flavor.
- Top the tacos with avocado slices or guacamole.
- Use different types of tortillas, such as corn or flour.
- Add hot sauce or salsa for extra heat.

Tips and tricks:
- Make sure the oil is heated to the correct temperature before frying the cauliflower to ensure a crispy texture.
- Drain excess oil from the fried cauliflower on a paper towel-lined plate to prevent them from becoming soggy.
- Serve the tacos immediately after assembling to prevent the tortillas from becoming soggy.

Storage instructions:
- Fried cauliflower can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the fried cauliflower, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the tacos on a platter with lime wedges and a bowl of salsa or hot sauce on the side.

Garnishes:
- Garnish the tacos with additional cilantro leaves or chopped scallions.

Pairings:
- Serve the tacos with a side of Mexican rice and black beans for a complete meal.

Suggested side dishes:
- Mexican rice
- Black beans
- Corn on the cob
- Grilled vegetables

Troubleshooting advice:
- If the breadcrumbs are not sticking to the cauliflower, try pressing them on firmly or adding more milk to the mixture.

Food safety advice:
- Use caution when frying the cauliflower to prevent oil splatters.
- Make sure the cauliflower is cooked to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Tacos are a traditional Mexican dish that originated in the 18th century.

Flavor profiles:
- The fried cauliflower in these tacos is crispy and savory, with a hint of spice from the chili powder and cumin. The toppings add freshness and tanginess to the dish.

Serving suggestions:
- Serve these tacos as a vegetarian or vegan alternative to traditional meat tacos.

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Region: Mexican

Taste: Savory, Spicy, Tangy, Crunchy