A niu take on Asian or Mexican night! A great plant-based alternative to fish tacos that’s quick, easy, and a guaranteed hit with the whole family. 

Recipe by Anushka Malcolm 
Instagram - barehealthstudio

Ingredients

Serves 2

6 soft shell corn tacos
½ avocado

Cauliflower
2 cup of cauliflower, chopped into bite-size pieces
1 tbsp sesame seeds + 1 tsp extra for serving
¼ cup tapioca flour
⅓ cup filtered water
4 tbsp  Niulife Coconut Sweet Chilli Sauce
1 tsp  Niulife Cocomino Fysh Sauce
1 tbsp coconut oil

Slaw
¼ red cabbage, thinly sliced
2-3 spring onions, sliced
1 lime, juiced
1 generous pinch of salt
1 tsp sesame or olive oil

Taco sauce
2 tbsp coconut yoghurt
1/4 lime, juiced
1/4 tsp lime rind
1 pinch chili
1 pinch cumin
1 pinch coriander
½ garlic clove, minced

Method

To make the slaw, combine cabbage, spring onion, lime juice and salt in a medium bowl. Allow to rest for 30 minutes so that the cabbage becomes softer.

For the cauliflower, add tapioca flour, water and 1 tbsp sesame seeds in a bowl and whisk into a batter. Add coconut oil in a frypan and heat and medium temperature. Dip cauliflower into the batter and add to the frypan, cook until golden brown. Add sweet chili sauce, fysh sauce, and 1 tsp sesame seeds into pan and mix until cauliflower is coated. 

To make the taco sauce, In a small bowl, combine coconut yoghurt, lime juice, lime rind, cumin, chili, coriander, garlic.    

Heat tacos in a medium frying pan over medium heat, about 30 seconds each side. To serve place taco on a plate, top with slaw, avocado, cauliflower and a drizzle of our taco sauce.