Plant Based Cauliflower Tacos with Spicy Hatch Chile Drizzle

INGREDIENTS

• 2 cups (500 mL) shredded red cabbage
• 1 mango or green mango, cut into strips
• 1/2 cup (125 mL) chopped fresh cilantro leaves
• 1/2 cup (125 mL) Hellmann's® Hatch Chili Dressing, divided
• 1/4 cup (60 mL) Hellmann's® Vegan
• 3/4 cup (96 g) all-purpose flour
• 3/4 cup (175 mL) unsweetened almond milk
• 12 ounces (350 g) cauliflower florets, blanched
• 1 cup (60 g) panko bread crumbs
• Oil to fry
• 8 taco size flour tortillas, warmed