Cauliflower Baja Tacos

How to Make Cauliflower Baja Tacos

1. 1

   Step 1: Make the light batter and coat cauliflower

   Toss the cauliflower florets dry with a little pinch of the salt, then whisk together the flour, cornstarch, smoked paprika and remaining salt in a bowl. Pour in the ice-cold sparkling water a little at a time and stir until you have a thick, slightly lumpy batter — the bubbles are what make this golden and crisp. Working quickly so the batter stays cold, dunk each floret and let excess drip off before placing on a tray; I like to give them a quick rest so the coating grips.

   For this step

   • 1 lbCauliflower florets (bite-sized)
   • 3/4 cupAll-purpose flour
   • 1/4 cupCornstarch
   • 1 tspSmoked paprika
   • 1 1/2 tspKosher salt
   • 3/4 cupIce-cold sparkling water
   
2. 2

   Step 2: Air-fry until golden and crunchy

   Preheat your air fryer to 400°F (200°C). Arrange battered florets in a single layer in the basket (work in batches if needed) and spray or brush lightly with oil if your machine requires it; cook for 10–12 minutes, shaking the basket or flipping the florets halfway through, until deeply golden and crisp. Don’t overcrowd — crispness comes from airflow, and the second batch will brown even better once the basket is hot.
   
3. 3

   Step 3: Whip up the Baja crema and quick slaw

   While the cauliflower crisps, stir the vegan mayonnaise with the lime juice and a pinch of salt to make a tangy crema — thin with a teaspoon or two of water if you prefer. Toss most of the crema with the coleslaw mix to lightly dress it (reserve a spoonful for dolloping), and taste for brightness; add more lime if you like it zesty. This quick slaw cuts the richness and keeps every bite lively.

   For this step

   • 1/2 cupVegan mayonnaise
   • 1 limeLime (juice)
   • 3 cupsColeslaw mix (shredded cabbage & carrot)
   
4. 4

   Step 4: Warm tortillas and assemble tacos

   Warm the corn tortillas on a skillet or briefly in the air fryer (30–45 seconds per side) until pliable and a touch charred. Build the tacos: a smear of crema on the tortilla, a mound of dressed slaw, two to three cauliflower pieces, and another drizzle of crema; keep tortillas warm under a towel while you finish the rest.

   For this step

   • 8 countSmall corn tortillas
   
5. 5

   Step 5: Finish and serve

   Serve immediately with lime wedges, hot sauce or chopped herbs if you like — I love a sprinkle of chopped cilantro or extra smoked paprika for drama. These tacos are best right away when the cauliflower is still crisp; leftovers re-crisp in the air fryer at 375°F (190°C) for 4–6 minutes.
   

1. Toss the cauliflower florets dry with a little pinch of the salt, then whisk together the flour, cornstarch, smoked paprika and remaining salt in a bowl. Pour in the ice-cold sparkling water a little at a time and stir until you have a thick, slightly lumpy batter — the bubbles are what make this golden and crisp. Working quickly so the batter stays cold, dunk each floret and let excess drip off before placing on a tray; I like to give them a quick rest so the coating grips.
2. Preheat your air fryer to 400°F (200°C). Arrange battered florets in a single layer in the basket (work in batches if needed) and spray or brush lightly with oil if your machine requires it; cook for 10–12 minutes, shaking the basket or flipping the florets halfway through, until deeply golden and crisp. Don’t overcrowd — crispness comes from airflow, and the second batch will brown even better once the basket is hot.
3. While the cauliflower crisps, stir the vegan mayonnaise with the lime juice and a pinch of salt to make a tangy crema — thin with a teaspoon or two of water if you prefer. Toss most of the crema with the coleslaw mix to lightly dress it (reserve a spoonful for dolloping), and taste for brightness; add more lime if you like it zesty. This quick slaw cuts the richness and keeps every bite lively.
4. Warm the corn tortillas on a skillet or briefly in the air fryer (30–45 seconds per side) until pliable and a touch charred. Build the tacos: a smear of crema on the tortilla, a mound of dressed slaw, two to three cauliflower pieces, and another drizzle of crema; keep tortillas warm under a towel while you finish the rest.
5. Serve immediately with lime wedges, hot sauce or chopped herbs if you like — I love a sprinkle of chopped cilantro or extra smoked paprika for drama. These tacos are best right away when the cauliflower is still crisp; leftovers re-crisp in the air fryer at 375°F (190°C) for 4–6 minutes.