I’ve been getting some requests to post the recipe for my Roasted Sriracha Cauliflower Tacos. I wasn’t originally going to write up a recipe because to me, the at-home-street-taco-supper-time experience is a personal, creative and unique experience. It’s different for everyone!
So below is a how-to guide on creating street tacos at home. I’m using my vegetarian cauliflower taco recipe as the example, but possibilities for fillings are endless! The key is to master perfect ratios of soft to crunchy, sweet to salty, spicy to tangy etc. in order for every bite to be perfection.
What you’ll need:
You will need to gather an array of fillings for your tacos, but essentially you will need 4 basic components:
I always cheat and buy store-bought flour tortillas, the mini ones, but you can also make your own tortillas (use google for this) or, if you’re trying to be really healthy, lettuce leaves (baby gem lettuce is good for this).
For a meaty vegetarian filling, I think the best way to go is with roasted cauliflower and/or mushrooms (portobello is best). The mushrooms and cauliflower shrinks significantly, so for tacos for 2 people, a medium sized head of cauliflower and about 3 large portobello mushrooms would suffice. Double quantities accordingly.
Roughly chop the cauliflower and mushrooms and put into a large roasting tray. Add some garlic cloves, some quartered red onions and loads of olive oil. Then drizzle over a generous amount of sweet sweet Sriracha goodness, season with salt and pepper, stir well and roast in the oven at medium-high heat for at least 40 minutes. (Make sure to stir the contents of the roasting tray every 10 minutes or so in order to get everything cooked reasonably evenly and to avoid burning (although a bit of burnt crispiness never goes amiss)
Of course, you CAN use actual meat for this component. Chicken, is always very yummy and shrimp is also a nice choice. Simply marinating the protein with some lime juice and chilli flakes (perhaps some honey) and then stir frying until cooked would do the trick. Ample use of Sriracha is always encouraged.
A crunchy tangy slaw is ESSENTIAL when perfecting a street taco. You can make your slaw using a combination of any or all of the below listed veggies:
- Cabbage (purple is the best!)
- Spring onions
- No limitations! Use whatever you want!
You want to shred or thinly slice the slaw veggies and toss in a small bowl with lemon and lime juice. This will give the veggies a quick-pickling”effect giving you a crunchy, acidic and zesty compliment to the spicy garlicky roasted “meat”. Season with some salt and pepper and a sprinkling of sugar if you desire.
To health-ify the slaw you can also add some hemp seeds or chia seeds, sunflower seeds or flax seeds etc. This will provide a nutritious nutty crunch!
Obviously, if you’re going the vegan route, this part isn’t really relevant. However I can’t really enjoy a street taco without some tangy cheese. For this, a small sprinkling of sharp cheddar is all you need. You can also use some crumbly feta or goats cheese as well. I just seriously love cheese, straight up.
To me, an assortment of dipping sauces for a street taco is the ultimate luxury. And there’s nothing nicer than fresh homemade salsa and guacamole. These are basic salsa and guac recipes, go ahead and make them the way you like want!
To make a homemade salsa, simply dice some tomatoes (removing seeds and pulp) some red onions, coriander, spring onions and a crushed garlic clove. Squeeze over some lemon juice and a bit of olive oil and tabasco sauce, stir and you’re good to go!
For the guacamole, smash a ripe avocado, mixing with lime juice, and some chopped fresh mint. For a chunkier guac, add some chopped cucumber.
The sauce is the time to get really spicy so if you like the spice, load the salsa and guac with killer levels of chilli flakes, cayenne and tabasco.
Some people also enjoy a cool sour cream or yogurty dip. If this is pleasing to you–go for it!
I believe everyone is entitled to developing their own personal street taco construction style. However, a few tips:
- Never put tomatoes in the taco, it makes everything soggy, causing contents to slip out and therefore hinders the enjoyment of the taco.
- Same goes for sauce; it’s always smarter to dip the completed taco in the sauce after it’s constructed.
- Some people like to fill the tortilla and then roll it up, eating it as is, or warming it up in a (dry) frying pan or on a griddle pan or a George Foreman. I prefer a half moon fold (see pic below)
- If you’re using cheese, make sure to distribute cheese evenly among the other taco fillings. Proper cheese distribution is essential.
- Don’t be over-zealous with your fillings, be strategic and show restraint. There’s nothing more disappointing than having a delicious taco fall apart on to your plate (or worse, your lap). Real talk.