Ingredients per serve


What you need

This vegan recipe makes sure modern diners don't miss out on this popular Mexican dish. We're filling our tacos with crispy cauliflower florets, a mango & cabbage slaw, a drizzle of Sriracha mayo, and topping it all off with fresh coriander.



  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
  2. Cauliflower

    • Blanch the florets for 2 minutes.
    • Whisk together flour, salt and pepper. Stir in soy milk. The batter should be slightly thinner than pancake batter. 
    • Toss the florets in batter. Allow excess batter to drip off, then coat in panko crumbs.
    • Deep-fry florets at 190°C until crispy and golden brown. Season and set aside.
  3. Slaw

    • Mix green mango and red cabbage.
    • Toss with white wine vinegar. Season to taste. Set aside.
  4. Sriracha Mayo

    • Whisk together HELLMANN'S Vegan Mayonnaise and Sriracha sauce.
    • Transfer to a squeeze bottle and refrigerate until needed.
  5. To Assemble

    • Warm the tortillas and fill each with shredded lettuce, mango and cabbage slaw, and fried cauliflower florets.
    • Drizzle with Sriracha mayo and garnish with coriander. Serves 3 tacos per portion.