For Mango Salsa:

• 1 large mango, peeled, cored, and chopped into 1/2-inch cubes

• 1/2 small red onion, finely diced (about 1/4 cup diced)

• 1 jalapeño pepper, seeded and finely diced

• 2 garlic cloves, minced

• 1/2 tablespoon lime juice (from 1/2 lime)

• 1/2 cup packed fresh cilantro, coarsely chopped

• salt and pepper, to taste

For Crispy Cauliflower:

• 1/3 cup olive oil, divided

• 1 head cauliflower, cut into small florets (about 6 cups)

• 6 tablespoons panko breadcrumbs, divided

• salt and pepper, to taste

For Tacos:

• 8-10 small flour tortillas (homemade if possible)

• 1 avocado, pitted

• 1/2 tablespoon lime juice

• 1 cup finely shredded red cabbage (from about 1/4 medium head)

• 1/2 cup mexican crema (or 1/2 cup sour cream mixed with 2 tablespoons milk)


• To prepare salsa, combine mango, red onion, jalapeño, garlic in a medium bowl. Toss with lime juice and fold in cilantro. Season to taste with salt and pepper and set aside.

• For cauliflower, heat half of olive oil in a large skillet over medium-high heat. Add half of cauliflower, stirring occasionally, until golden brown, about 7 minutes. Toss with half of panko and continue to cook until breadcrumbs are golden brown, about 3 minutes more. Season to taste with salt and pepper. Transfer cauliflower to a bowl or platter to keep warm, and repeat with second half of cauliflower (cooking the cauliflower in two batches allows the cauliflower to get more brown and crispy).

• To assemble tacos, coarsely mash avocado with a generous splash of lime juice. Spread a dollop of mashed avocado down the center of each tortilla. Top with a 1/4 cup of crispy cauliflower, a spoonful of mango salsa, a handful of shredded cabbage, and a drizzle of sour cream sauce. Serve warm.

Presented By: UT Culinary

Date: August 19, 2014