Ingredients per serve



  • Cauliflower 1.0 kg
  • Panko breadcrumbs 250.0 g
  • Soy milk 500.0 ml
  • Flour 250.0 g

Green Mango Slaw

  • Red cabbage, julienned 200.0 g
  • Green mango, julienned 200.0 g
  • Coriander, chopped 80.0 g
  • White wine vinegar 100.0 ml
  • Salt And Pepper, To Taste



  • Tortillas 30.0 x
  • Mixed leaf lettuce 200.0 g

To Serve

  • Coriander leaves 100.0 g

Classic tacos given a healthier twist & spicy kick! Filled with crispy cauliflower florets, green mango and red cabbage slaw, and drizzled with siracha mayonnaise and topped with fresh coriander.



  1. Cauliflower

    • Blanch the cauliflower florets for 2 minutes.
    • Whisk flour with salt & pepper. Stir in soy milk. Batter should be slightly thinner than pancake batter. Toss florets in batter.
    • Allow excess batter to drip off, then coat in panko breadcrumbs.
    • Deep-fry cauliflower at 190 degree Celsius until crispy & golden, then season.
  2. Green Mango Slaw

    • Mix the red cabbage, mango and coriander and toss with white wine vinegar. Season to taste with salt and pepper.
  3. Mayonnaise

  4. Tacos

    • Warm the tortillas. Fill each tortilla with shredded lettuce, green mango slaw and fried cauliflower.
  5. To Serve

    • Drizzle with Sriracha mayonnaise and garnish with coriander. Serve 3 tacos per portion.