Tacos may just be the perfect food—handheld, delicious canvases with seemingly infinite flavor possibilities. Here is my healthy take on vegetarian-style fish tacos, using cauliflower and a host of other vegetables. All the crunch, texture and deliciousness and a great option when you want to go the meatless route—or when you just want a really delicious taco.

And to be perfectly honest, this is the best taco I have ever had. You can enjoy this taco for breakfast, lunch or dinner. Happy Eating!

Serves 4 to 8

Ingredients:
For the Spicy Slaw:
1 small head of red cabbage
2 tablespoons sour cream
2 teaspoons Sriracha
2 teaspoons lime juice
A pinch of salt

For the Black-Eyed Pea Salsa:
1 medium shallot, chopped
2 cloves garlic, minced
One 15-ounce can black eyed peas, drained and rinsed
1/2 cup tomatoes, diced
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup orange bell pepper, diced
1 Jalapeno pepper, seeded and diced
Kosher salt, to taste
Ground black pepper, to taste
1 Tablespoon fresh cilantro, chopped
1 teaspoon lemon juice

For the Cauliflower:
1 head of cauliflower, sliced into florets
1 cup flour
2 eggs, beaten
1 cup panko
1 cup breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon Lawery’s Seasoning Salt
1/4 teaspoon cayenne pepper
Canola oil, for frying

For the Guacamole Dressing:
1 Whole Avocado, sliced, pitted an remove from the shell
1 scallion, thinly sliced, both green and white parts
2 Tablespoon sour cream
1 teaspoon lime juice
A pinch of salt
8 flour tortillas
1/2 cup Monterey Jack
1/2 cup crumbled feta cheese
1 small bunch of cilantro
2 to 3 jalapeños, sliced
Lime slices, for garnish

Directions:
Preheat oven to 225°F.

For the Slaw:
Finely slice cabbage and place in a large bowl. In a small bowl, mix together mayo, Sriracha, lime juice and salt. Add dressing to cabbage and mix thoroughly. Place slaw in the refrigerator to chill.

For the Salsa:
In a medium bowl, mix all the ingredients together. Adjust the seasoning with salt and pepper as needed. set aside to allow the flavors to meld.
For the Guacamole dressing:
In a medium bowl, add the avocado, sour cream, lime juice and salt an stir until completely combined. Place the dressing in the refrigerator until ready to make the tacos.

For the Cauliflower:
Heat 3 inches of canola oil in a Dutch oven or deep saucepan to 350°F. Prepare three separate bowls for the breading station: 1 with flour seasoned with the cumin, seasoning salt,garlic powder and cayenne; the second bowl with eggs and the last bowl with combined the panko and breadcrumbs, Working in batches, dredge cauliflower in the flour, then the eggs and lastly the breadcrumbs, coating completely.

Again, Working in batches, fry cauliflower for 2 to 3 minutes, until crispy and golden brown. Place fried cauliflower on a rack in the oven to keep warm.

Heat a pan over medium and warm tortillas.

To serve, fill toasted tortillas with 1 tablespoon of guacamole dressing, a good handful of slaw and three or four cauliflower pieces. Top with Monterey jack cheese, a few crumbles of feta cheese, one sprig of cilantro and a few slices of jalapeño, with the lime wedges on the side.