I was in the mood for some tacos. So, I made some tacos. Anytime I make a dish from any culture (including my own), I feel the need to say – this is by no means “authentic.” I mean, what does “authentic” even mean? I love cooking because you don’t need to follow rigid rules.

Anyways, back to tacos. I love these because its a great combo of crispy, fresh, spicy and warm flavors. I loved every bite and hope you do too! You’re welcome to deep-fry these babies, but air-frying is a faster, healthier and easier option in my opinion! The flavors for these tacos are loosely based off of the flavors I experienced while eating my way through Mexico City – one of the best foodies cities in the world. Again, in my opinion.

These are also perfect for meal prepping. You can make all the components (with the exception of heating up the tortillas) ahead of time, so its perfect for a busy weeknight! And it’ll please vegans and meat eaters alike!

Spicy Cauliflower:

• 1/2 head of medium cauliflower + leaves
• 1 cup plain breadcrumbs – store bought or homemade
• 1/2 cup unsweetened plant milk
• cooking spray or neutral oil
• 4-6 cassava tortillas
• vegan cheese of choice
• fresh cilantro leaves

Taco Seasoning:

• 1/2 tsp each of cumin powder, chili powder, garlic powder, dried oregano, raw cane sugar, smoke paprika, red chili flakes
• 1/4 tsp turmeric
• pinch of kosher salt & freshly ground black pepper

Chipotle Mayo:

• 1/3 cup vegan sour cream
• 2 chipotle peppers in adobo
• 1 tbsp of the adobo sauce
• 1 palm full fresh cilantro
• pinch of kosher salt & black pepper

Scallion Jalapeño Salsa:

• 2 full sprigs scallions – chopped
• 1 jalapeno – minced
• 1 tbsp unsalted pepitas
• 1 tsp fresh lime juice
• 1 tbsp good quality extra virgin olive oil
• pinch of kosher salt

1. Break down cauliflower into small florets – the size of 1 inch florets. Pour milk into a bowl. In another bowl, mix together breadcrumbs and all of the seasonings. Dunk cauliflower florets into the milk and then into the breadcrumbs. Toss to thoroughly coat. Place into the airfryer dish until the plate is full, but not crowded. Spray with cooking spray and airfry at 350 for about 15 minutes until fork tender. Remove and cool. Repeat with the cauliflower leaves and cook for 15 minutes until fork tender. Cool completely.

2. In a blender or food processor, process all of the ingredients for the chipotle crema until smooth and creamy.

3. Mix together all of the ingredients for the scallion salsa together until combined. Set aside.

4. Turn the flame on low on the stove and place the tortilla directly on the flame. Using tongs, keep flipping the tortilla until slightly charred on the edges and warmed through. Immediately place in a moist kitchen towel and wrap until ready to use.

5. Layer on vegan cheese in the middle of the warm tortilla, top with 3-4 pieces of cauliflower, 1-2 pieces of crispy cauliflower leaves, chipotle crema, scallion salsa and cilantro leaves. Repeat until all tacos are made.