Everyone wants to eat lighter when it’s hot outside. So I’ve come up with a clever meat-free meal that’s a sophisticated all-veg take on fish tacos! Try something new on the BBQ and make these grilled cauliflower tacos with mango slaw & avocado crema! They’re perfect for a family picnic, an easy weeknight meal, or whenever a taco craving hits!
I’ve said it once and I’ll say it again, cauliflower is a great veggie to start getting familiar with in the kitchen. It makes a perfect substitute for so many dishes that traditionally have meat. You could roast it whole for Thanksgiving instead of a turkey, or make my well-loved cauliflower buffalo wings! Give this under-appreciated veg a try and it’ll rock your world.
grilled cauliflower tacos with mango slaw & avocado crema
Try these grilled cauliflower tacos as a refreshing, light, vegan alternative to fish tacos!
- 1 C thinly sliced red onion (approximately 1/2 an onion)
- 1 thinly sliced red pepper
- 1 thinly sliced red mango
- 1/4 C finely chopped cilantro
- 1/2 lime, juiced
- 1 1/2 avocados
- 2 limes, juiced
- 2/3 C canned coconut milk
- 1 garlic clove
- 1 tsp hot sauce
- 1/4 tsp onion powder
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- 1 head of cauliflower, cut into florets
- 3 tbsp olive oil
- 1 garlic clove, minced
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 24 corn tortillas
In a bowl, combine all ingredients for the mango slaw and refrigerate until ready to serve tacos.
In a blender, combine all the ingredients for the avocado crema until smooth. Refrigerate until ready to serve tacos.
Toss cauliflower florets in olive oil, minced garlic, chili powder, and cumin and grill for 20 minutes on the barbecue over medium-high heat.
Assemble each taco with 2 corn tortillas as a base to prevent tacos from tearing. Place a small amount of mango slaw on the bottom, then a few pieces of grilled cauliflower, and top with a dollop or drizzle of avocado crema. Add a squeeze of extra lime on top if desired.