If you are a fan of battered tacos, try this recipe for cauliflower with Lettuce Eva® and learn how to make an ideal spicy sauce for Baja style tacos. The main characteristic of these tacos is that they are battered and accompanied by a garnish of cabbage and creamy spicy sauce. Try this version of Eva® that you will love.

BAJA STYLE CAULIFLOWER TACOS

Ingredients

8 Portions

             Measurements             Original             Grams, liters             Ounces, pounds             Cups, Tablespoons           

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• 3 serrano peppers, without tail, boiled, for the sauce
• 2 morita chili peppers, without tail, veins or seed; hydrated in hot water for the sauce
• 2 cloves garlic, for the sauce
• 1/2 cups sour cream, light, for the sauce
• 1 avocado, for the sauce
• 1 teaspoon mustard, for the sauce
• 3 tablespoons lemon juice, for the sauce
• 1/4 cups coriander, for the sauce
• to taste salt, for the sauce
• to taste black pepper, for the sauce
• 1 cup purple cabbage, filleted, for garnish
• 1/4 cups vinegar, for the garnish
• 1/2 cups tomtato, diced, for garnish
• 1/2 cups cucumber, cubed, in shell, for garnish
• 1/2 cups pineapple, cubed, for garnish
• 1/4 cups coriander, chopped, for garnish
• to taste salt
• to taste black pepper, freshly ground, for garnish
• 3 cups cauliflower, in medium pieces
• 1/4 cups Water
• 2 cups wheat flour, to batter
• 1 teaspoon salt, to batter
• 1 teaspoon baking soda, to batter
• 1/2 teaspoons garlic powder, to batter
• 1 teaspoon black pepper, ground, to batter
• 1 egg, lightly beaten, to coat
• 1 cup light beer, to batter
• 3 cups cauliflower, in medium pieces, for coating
• enough vegetal oil, to fry
• 1 Trio Eva® Lettuce
• enough red onion, pickled, with habanero, to accompany
• enough lemon, To accompany

Preparation

For the sauce, blend the boiled serrano peppers together with the hydrated morita chile, garlic, light sour cream, avocado, mustard, lemon juice, coriander, salt and pepper, until you get a thick sauce. Reserve in refrigeration.

Prepare the garnish, in a bowl place the filleted purple cabbage, add the white vinegar, the tomato, the cucumber, the pineapple and the coriander; season with salt and pepper and mix until integrated. Reservation.

Place the cauliflower in a container capable of withstanding heat, pour a little water, cover with plastic wrap and cook for 5 minutes in the microwave.

In a bowl mix the wheat flour with the salt, the baking powder, the garlic powder and the black pepper until integrated. Add the egg and pour in the beer little by little, without stopping moving; you should get a slightly thick mixture.

Dip the cold cauliflower pieces into the previous mixture and fry them in hot oil over medium low heat, ensure that the amount of oil is enough so that when cooked, they do not deform or burn. Fry for 5 minutes and drain on absorbent paper.

To form the tacos, place the battered cauliflower on the Trío Eva® Lettuce leaves, bathe with the creamy sauce to taste and add the garnish, accompany with pickled onion and lemon to taste.

https://us.kiwilimon.com/recipe/main-dishes/baja-style-cauliflower-tacos