Spice-coated, oven-baked cauliflower makes a delicious meat-free filling for these crisp tacos. Topped with guacamole and a tangy coriander and jalapeño salsa, they’ll bring a fiesta feeling to midweek cooking.
Preheat oven to 200°C fan-forced. Chop cauliflower into florets, place in a bowl with olive oil and toss well to coat.
Add panko breadcrumbs and Tex Mex Mix Tape blend. Cover the bowl with plastic wrap and give it a good shake to coat the cauliflower. Transfer to a lined baking tray and roast for 25-30 minutes or until tender. Reduce oven temperature to 160°C.
Meanwhile, 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 a bowl and roughly mash. Season with salt and pepper and mash to combine.
Pick coriander leaves and chop half, reserving the whole leaves to serve. Place chopped coriander in a bowl with jalapeño chilli. 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.