Ingredients per serving


Prepare the Fried Cauliflower

  • Cauliflower florets 2.0 lbs
  • Panko bread crumbs 2.0 cups
  • Salt and Pepper, to taste
  • Unsweetened plant milk 2.0 cups
  • Flour 2.0 cups

Prepare the Green Mango Slaw

  • Red cabbage, julienned 0.5 lb
  • Green mango, julienned 0.5 lb
  • Chopped cilantro 0.5 cup
  • White wine vinegar 4.0 oz

Prepare the Spicy Hatch Chile Mayonnaise

Build the Tacos

  • Tortillas 30.0 each
  • Red leaf lettuce, shredded 2.0 cups
  • Cilantro leaves 0.5 cup

Vegan tacos filled with crispy cauliflower florets and green mango and red cabbage slaw, drizzled with Spicy Hatch Chile Mayonnaise and topped with cilantro.



  1. Prepare the Fried Cauliflower

    • Blanch the cauliflower florets for 2 minutes.
    • Whisk together flour with salt and pepper. Stir in plant milk. The batter should be slightly thinner than pancake batter. Toss the florets in the batter.
    • Allow additional batter to drip off, then coat in panko breadcrumbs.
    • Deep-fry the cauliflower at 375 F until crispy and golden brown and season with salt and pepper.
  2. Prepare the Green Mango Slaw

    • Mix the red cabbage, mango and cilantro and toss with white wine vinegar. Season to taste with salt and pepper.
    • Cut thered leaf lettuce.
  3. Prepare the Spicy Hatch Chile Mayonnaise

    • Whisk together the Hellmann's® Spicy Hatch Chile and Hellmann's® Vegan Mayonnaise. Transfer to a squeeze bottle and refrigerate until needed.
  4. Build the Tacos

    • Warm the tortillas. Fill each tortilla with shredded lettuce, green mango slaw and fried cauliflower.
    • Drizzle with Spicy Hatch Chile Mayonnaise and garnish with cilantro. Serve 3 tacos per portion.