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Plant Based Cauliflower Tacos with Spicy Hatch Chile Drizzle

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

Nutritional information

 

Amount per serving

  • 1 Combine cabbage, mango, cilantro and 1/4 cup Hellmann's® Hatch Chili Dressing in bowl. Set aside. Combine remaining Dressing with Hellmann's® Vegan in another bowl and set aside.
  • 2 Whisk flour and almond milk in large bowl until smooth. (Batter sh