WHY THIS RECIPE WORKS A true Baja California experience requires sunny, breezy patios, a plate of tacos, and cold beer. We aimed to re-create the feel of Baja-style fish tacos at home, instead bringing veggies to the
forefront. Battered cauliflower, drizzled with a cool, creamy sauce, was the perfect stand-in for the fish. To avoid the mess of deep-frying, we cut the cauliflower into large florets and roasted them after dunking the pieces in coconut milk seasoned with garlic and spices and then rolling them in a mixture of panko bread crumbs and shredded coconut. Not only did this add richness and the flavors of a cabana-shaded getaway, but it also mimicked the crisp crust of batter-fried fish. A crunchy slaw with juicy mango and spicy jalapeño provided a balance of sweetness and heat. For a creamy topping, we blended equal parts mayonnaise and sour cream, plus cilantro and lime zest. For a spicier slaw, add the jalapeño ribs and seeds.

Serves 4 to 6

Total time: 45 minutes

TACOS

INGREDIENTS

• 3 cups (7½ ounces) coleslaw mix
• ½ mango, peeled and cut into ¼-inch pieces (¾ cup)
• 2 tablespoons lime juice, plus lime wedges for serving
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon minced jalapeño
• Salt and pepper
• 1 cup unsweetened shredded coconut
• 1 cup panko bread crumbs
• 1 cup canned coconut milk
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• ½ head cauliflower (1 pound), cut into 1-inch florets
• 8–12 (6-inch) corn tortillas, warmed

PREPARATION

1. For the tacos, adjust oven rack to middle position and heat oven to 450 degrees.
2. In a bowl, combine coleslaw mix, mango, lime juice, cilantro, jalapeño, and ¼ teaspoon salt. Cover and refrigerate until ready to serve.
3. Spray a rimmed baking sheet with vegetable oil spray.
4. In a shallow dish, combine coconut and panko.
5. Whisk coconut milk, garlic powder, cumin, cayenne, and 1 teaspoon salt together in a bowl.
6. Add cauliflower florets to coconut milk mixture and toss to coat well.
7. Working with 1 floret at a time, remove from coconut milk, letting excess drip back into the bowl, then coat well with coconut-panko mixture, pressing gently to adhere.
8. Transfer the coated florets to the prepared sheet.
9. Bake until florets are tender, golden, and crisp, 20 to 25 minutes, flipping florets and rotating sheet halfway through baking.

CILANTRO SAUCE

INGREDIENTS

• ¼ cup mayonnaise
• ¼ cup sour cream
• 3 tablespoons water
• 3 tablespoons minced fresh cilantro
• ¼ teaspoon salt

INSTRUCTION

1. For the cilantro sauce, combine all ingredients in a bowl and set aside until ready to serve.

TO SERVE THE TACOS

1. Divide the slaw evenly among the warm tortillas and top with florets.
2. Drizzle with cilantro sauce and serve with lime wedges.