Baja Veggie Tacos

These Baja veggie tacos are so incredibly good! It is amazing how they really feel and taste like regular fish tacos. The secret is in the batter that is full of flavour, leaving the cauliflower soft inside and crunchy outside. The jalapeño sauce is magical here and by using the pico and pickled onions, you are going to enjoy a real Baja taco.


Baja Veggie Tacos

-½ Large cauliflower cut into small portions

-½ cup White all-purpose flour (extra if needed)

-½ cup Corn starch

-1 tsp baking powder

-1 Tbsp Lemon Pepper Seasoning 

-1 tsp Oregano

-1 tsp Mustard

-1 - 1 ½ Cup of cold beer

- Frying vegetable oil 

1 Heat enough oil to deep fry the cauliflower in small batches.

2 In a big bowl mix all the dry ingredients for the batter and then add 1 cup of beer and the mustard and mix well. The correct consistency should be that of thin pancake batter. Add more flour or beer accordingly.

3 Dip the cauliflower pieces into the batter and carefully lay them into the oil and fry until golden brown. 

4 Remove the cauliflower and place it onto a wire rack to drain any excess oil. Work in small batches and remove any batter droplets from the oil to keep it clean. 

5 Sprinkle some sea salt over the cauliflower while it is hot.

Notes: The cauliflower cooks during the frying process leaving it with a nice bite. However, you can parboil the cauliflower for just 3 minutes before frying if you prefer softer vegetable bites. 


Jalapeño Crema

-2 Large Pickled jalapeños La Costeña, finely diced (about 2 Tbsp)

-3 tbsp creme fraiche

-1 Tbsp mayonnaise

1 Mix all the ingredients and use a little bit of the jalapeños brine if you prefer a runnier consistency. 

Notes: This crema is so good and the perfect complement to these tacos! We highly recommend using more jalapeños if you prefer since all the seasoning is there. You can also use sliced jalapeños, the flavour is the same. Seeds can be removed before mixing for all the flavour and less heat. Pickled jalapeños work great on this recipe because they bring a delicious tangy flavour that goes so well with Baja tacos. 


Pico/Fresh Salsa:

-2 Medium Tomatoes

-3 Tsp Onion (adjust to taste)

-3 Tsp Coriander (adjust to taste)

-1 Jalapeño (adjust to taste)

-Salt & Pepper 

-Lemon Juice & Olive Oil 

1 Dice the tomato, onion, jalapeño, mix roughly chopped coriander and mix well. Add freshly squeezed lemon juice, salt and pepper to taste. Start with a small amount and adjust. Add a light drizzle of olive oil for added depth in flavour. 


Pickled Onions

- ½ Large white or red onion

- ½ Lemon

-1 Tsp Oregano

- Pinch of salt

1 Mix the lemon juice, oregano and salt. Finely slice the onion and add it to the lemon blend. Mix well and reserve. 


To serve

-Corn tortillas

-Cabbage, finely sliced


1 Warm the corn tortillas and add a good amount of cabbage, Baja veggie bites and dollop the delicious jalapeño crema on top. This on its own it’s such a delicious taco already but take it to the next level with fresh pico salsa, pickled onions and a few drops of lime juice.

Notes: Corn tortillas are a must here. Even when flour tortillas are used in México, they are served with other kinds of fillings. Corn tortillas bring extra flavour and the right consistency to these tacos.




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