Beer Battered Baja Style Cauliflower Tacos Recipe Recipe 455

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Preheat the oven to 200 degrees F (95 degrees C).
• Whisk flour, beer, black pepper, and salt together in a bowl to make batter. Submerge cauliflower pieces in batter to coat. Working in batches of 10, drag 1 piece at a time gently against the rim of the bowl to remove excess batter and transfer to the hot oil. Fry cauliflower, stirring gently to keep pieces separate, until golden, 2 to 4 minutes.
• Use a slotted spoon to transfer fried cauliflower to a baking sheet lined with paper towels. Keep warm in the oven.
• Return oil to 375 degrees F (190 degrees C) between batches and continue frying cauliflower.

Steps:

• For beer battered cauliflower- Combine flour, cornstarch, chili powder and paprika-whisk until well-blended. Combine egg replacer, oil and beer into the dry ingredients. Mix until smooth. Batter should be thick but not too thick where it cannot be mixed with resistance. Think thick waffle batter. Heat a medium skillet with 1/2 c. oil. Allow to heat thoroughly (very important). Gently dip each piece of cauliflower into batter and place into the skillet. Fry agood 2-3 minutes on each side or until nicely browned. Drain on a paper towel-lined plate. Sprinkle with salt to season. For cilantro lime sauce- Throw cashews, lime juice and zest, garlic, and water into a high-speed blender until smooth. Add more water in order to reach desired consistency. Add seasonings and blend. Add cilantro in last and shortly blend until chopped but not fully blended. Pour over tacos.

Steps:

• For the Beer Batter: Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
• For Cream Sauce: Add the mayonnaise and sour cream to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
• For the Fish: In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
• On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
• Make tacos with the tortillas and fish and top each with cream, shredded cabbage, salsa and guacamole, if desired.

Steps:

• Make the slaw:
• Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches. This is a great time to get good with your knife if you are looking for a silver f**king lining in all that chopping. Chop the carrot into thin matchsticks of the same length. Got that s**t down now, right? In a small bowl, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and toss that s**t well. Fold in the cilantro just before serving.
• Make the tacos:
• Crank your oven to 400°F. Chop the cauliflower into small florets no bigger than a quarter. In a saucepan over medium heat, warm the beer, broth, lime juice, tamari, hot sauce, and garlic. Add the cauliflower and simmer for about 90 seconds. Drain.
• In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and stir 'til those f**kers are coated. Dump it on a rimmed baking sheet and bake until browned, stirring halfway, about 20 minutes.
• To assemble the tacos, warm the tortillas in the oven or microwave for a hot minute and then pile them high with the cauliflower filling, slices of avocado, some of the slaw, and top with plenty of salsa.