Who doesn't like to shake it midweek? Get your groove on with these spice-coated, oven-baked cauliflower tacos that are meat-free, crisp and deeply delicious. Topped with guacamole and a tangy coriander and jalapeño salsa, they’ll bring that fiesta feeling to the evening.
Preheat oven to 200°C fan-forced. Chop cauliflower into florets, place in a bowl with oil and toss well to coat.
Add panko breadcrumbs and Smoky Mexican Mix Up to cauliflower, cover the bowl with plastic wrap and give it a good shake to coat cauliflower. Transfer to a lined baking tray and roast for 25–30 minutes or until tender. Remove cauliflower from oven and reduce oven temperature to 160°C for tacos. While cauliflower is cooking, continue with step 3.
Juice 1 lime and finely chop eschalot. Place in a bowl with 1⁄2 teaspoon salt flakes and set aside for 5 minutes to soften slightly. Halve avocado, scoop flesh into the bowl and roughly mash. Season with salt and pepper and mash to combine.
Pick coriander leaves from their stems and chop half the leaves, reserving the whole leaves to serve. Place chopped coriander in a bowl with jalapeños. Season with salt and pepper, stir to combine and set aside.
Place taco shells on a baking tray and warm in oven for 5 minutes.
Cut remaining lime into wedges. Fill taco shells with cauliflower and serve with guacamole, crème fraîche, coriander leaves and jalapeño salsa. Serve with lime wedges.