1Cthinly sliced red onion (approximately ½ an onion)
1thinly sliced red pepper
1thinly sliced red mango
¼C finely chopped cilantro
½lime, juiced
avocado crema
1 ½avocados
2limes, juiced
⅔Ccanned coconut milk
1garlic clove
1teaspoonhot sauce
¼teaspoononion powder
¼teaspoonsea salt
¼teaspoonground black pepper
grilled cauliflower
1head of cauliflower, cut into florets
3tbsp olive oil
1garlic clove, minced
½teaspoonchili powder
¼teaspooncumin
extras
24corn tortillas
Instructions
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.