Vegan Fish(ish) Tacos

I came up with this idea one night when I was racking my brains on how to get my kids to eat more vegetables. Fish tacos are a big hit in our house and everyone loves them, deep fried little nuggets with salted cabbage and homemade pico-de-gallo (thanks GOOP), whats not to love? So when Mama gets desperate, creativity levels soar...I steamed up some cauliflower that were cut in fish sized shapes, making sure to keep a bit of bite to them. Then battered them and fried and the littles were none the wiser. Big Papa on the other hand, was neither amused or impressed. Give it a try and tell me what you think, sneak substitute or total bomb?


  • 1 head of cauliflower
  • 1 cup cornstarch
  • 12 corn tortillas
  • 1/2 L of fying oil



  • ½ red cabbage, sliced thin
  • ¼ green cabbage, sliced thin
  • ½ medium-sized onion, diced
  • ½ cup cilantro
  • Juice of 1 lime


  • ½ cup sour cream
  • 1 ripe avocado, pitted and skinned
  • ¼ cup cilantro, chopped
  • Juice of 1 lime
  • 1 jalapeno, chopped and seeded
  • Salt, to taste


  1. Clean and destem cauliflower, leaving individual buds in tact. Quarter buds, or more or less depending on size. Steam for 5-6 minutes in your rice cooker or steaming pot.
  2. Place oil over medium heat on stovetop or use fryer.
  3. Remove cooked cauliflower to ice bowl to cool. Drain. Toss in cornstarch.
  4. Assemble batter ingredients making sure it is neither too runny, or too thick. Place corn-starched cauliflower into batter and toss to coat well. Fry in oil for 3-5 minutes, watching for golden brown batter.
  5. Serve over warmed tortillas with rice and all the fixins above.