Vegan Fish(ish) Tacos

I came up with this idea one night when I was racking my brains on how to get my kids to eat more vegetables. Fish tacos are a big hit in our house, deep fried little nuggets with salted cabbage and homemade pico-de-gallo, whats not to love? So when Mama gets desperate, creativity levels soar...I steamed up some cauliflower that were cut in bite-sized shapes, making sure to keep a bit of crunch to them. Then battered and fried and the kids were none the wiser. 




  • 1 head of cauliflower

  • 1 cup cornstarch

  • 12 corn tortillas

  • 1/2 L of fying oil



  • ½ red cabbage, sliced thin

  • ¼ green cabbage, sliced thin

  • ½ medium-sized onion, diced

  • ½ cup cilantro

  • Juice of 1 lime


  • ½ cup sour cream

  • 1 ripe avocado, pitted and skinned

  • ¼ cup cilantro, chopped

  • Juice of 1 lime

  • 1 jalapeno, chopped and seeded

  • Salt, to taste


  1. Clean and de-stem cauliflower, leaving individual buds in tact. Quarter buds, or more or less depending on size. Steam for 5-6 minutes in your rice cooker or steaming pot. Remove from heat and directly into ice bowl to cool. Drain & air dry a few minutes.

  2. Meanwhile, heat oil over medium heat or use fryer to 375.

  3. Assemble batter ingredients in shallow dishes, making sure batter it is neither too runny, or too thick.

  4. Place cooked cauliflower in cornstarch dish first. Toss to coat evenly. Dredge into batter and toss to coat well. Dip into fryer for 3-4 minutes, watching for golden brown batter.

  5. Serve alongside warmed tortilla's and avocado slaw