Crispy Cauliflower Tacos

Prep 15 min


Cook 20 min


Ready in 35 min

Crispy coated cauliflower and fresh slaw are combined with a creamy sauce to make unforgettable tacos! If you love shrimp tacos, these will be your new favorite.


    Crispy Cauliflower
  • ½ cup (125 mL) panko bread crumbs
  • 1 tbsp (15 mL) Asian Seasoning Mix
  • ¼ tsp (1 mL) salt
  • 1   egg white
  • 1 small head cauliflower, trimmed and cut into bite-sized pieces (about 3 cups/750 mL florets)
  •  Oil for spraying
    Slaw & Sauce
  • 2 cups (500 mL) coleslaw mix
  • ⅓ cup (75 mL) cilantro, chopped
  • 2   green onions, sliced
  • ½   lime, juiced (1 tbsp/15 mL)
  • ⅓ cup (125 mL) reduced-fat mayonnaise
  • 1 tbsp (15 mL) honey
  • 1 tbsp (15 mL) reduced-sodium soy sauce
  • ½ tsp (2 mL) Asian Seasoning Mix
  • 8 6" (15-cm) corn or flour tortillas, warmed
  •  Optional: Chopped peanuts


  1. Preheat the oven to 425°F (220°C).

  2. Combine the panko, seasoning mix, and salt in a shallow bowl.

  3. Whisk the egg white in a large bowl until foamy. Add a few florets at a time to the bowl; toss to coat. Add the florets to the panko mixture and coat. Repeat with the remaining florets. Transfer the florets to a sheet pan and spray them with oil.

  4. Bake until the florets are crisp-tender and the crumbs are lightly browned, 15–18 minutes.

  5. Combine the coleslaw mix, cilantro, green onions, and lime juice in a small bowl. Toss to combine.

  6. For the sauce, combine the mayonnaise, honey, soy sauce, and seasoning mix in a small bowl.

  7. Wrap the tortillas in a damp paper towel and microwave for 30 seconds or until warm.

  8. Fill each tortilla with about ¹/³ cup (75 mL) of the cauliflower mixture. Top with the slaw and drizzle with sauce. If you’d like, top with peanuts.


  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 150, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 610 mg, Carbohydrate 19 g, Fiber 2 g, Sugars 5 g (includes 1 g added sugar), Protein 4 g

Cook's Tips:

To save some time, you can roast the cauliflower at 400°F (200°C) for 10–11 minutes in an air fryer.

Vegan Sauce: To make the sauce vegan, combine ½ cup (125 mL) smooth cashew, almond, or peanut butter, ¼ cup (60 mL) water, 1 tbsp (15 mL) lime juice, 1 tbsp (15 mL) soy sauce, and ½ tbsp (7 mL) sugar.

Recipe Developed for TasteBuds

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