These fresh, healthy tacos are a veggie version of Baja-style fish tacos. Soft corn tortillas cradle, crisp-tender cauliflower (after an initial blanching, the florets are tossed with olive oil and spices and roasted in a hot oven until lightly browned). Sharing tortilla space with the cauliflower: a crisp, lemony cilantro slaw, with red cabbage and carrot. The whole thing is drizzled with Mexican crema or sour cream, seasoned with lemon juice and zest.
What to buy: Meyer lemons are the ubiquitous California backyard citrus. They’re sweeter, milder, and more fragrant than the more common Eureka lemons though, if you can’t find Meyers, a standard lemon will work just fine.
- Yield: 12 tacos
- Difficulty: Easy
- Total: 45 mins
- Active: 30 mins
For the cilantro slaw:
- 1/2 a medium head red cabbage, in thin strips
- 1 medium carrot, grated
- 2 tablespoons freshly squeezed lemon juice, preferably from a Meyer lemon
- 2 tablespoons white wine vinegar
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt
- 2/3 cup roughly chopped cilantro
For the lemon crema:
- 1/2 cup Mexican crema or sour cream
- 1/2 teaspoon finely grated lemon zest, preferably from a Meyer lemon
- 1 tablespoon freshly squeezed lemon juice, preferably from a Meyer lemon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the cauliflower:
- 1 large head cauliflower, cut into approximately 1-inch florets
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 2 tablespoons olive oil
- 12 corn tortillas
To make the cilantro slaw:
- Combine all the slaw ingredients in a large mixing bowl and toss to combine. Set aside.
To make the lemon crema:
- In a small mixing bowl, whisk together the crema or sour cream with the lemon juice and zest. Add salt and black pepper to taste. Set aside.
To make the tacos:
- Heat the oven to 400°F. Line a rimmed baking sheet with parchment.
- Bring a large pot of salted water to the boil over high heat. Add the cauliflower florets and simmer until barely softened, about 90 seconds. Drain in a colander and set aside.
- In a large mixing bowl. combine the chile powder, paprika, coriander, cumin, salt, and olive oil. Add the cauliflower and toss until evenly coasted. Arrange the seasoned cauliflower in a single layer on the prepared baking sheet. Bake 10 minutes, then stir the cauliflower to redistribute. Bake an additional 10 minutes, or until the cauliflower florets are lightly browned.
- Wrap the tortillas (6 at a time) in a moist paper towel and microwave until warm and pliable, 20 to 40 seconds.
- To serve, top a warm tortilla with a few cauliflower florets and some of the cilantro slaw. Drizzle with lemon crema. Repeat with the remaining tortillas.