MASA-FRIED CAULIFLOWER TACOS
Slightly floral Mexican lager and an array of spices give the subtly sweet masa batter in this recipe lots of deep flavor. Fried up crisp and golden, these savory cauliflower nuggets are balanced with the bitterness of shredded spinach and cool creaminess of guacamole.
— by Celleste Murtagh of The Coronado
MAKES 8 TACOS
For the cauliflower:
1½ cups masa harina
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon salt
½ teaspoon black pepper
½ teaspoon cumin
6 ounces (½ can) Mexican lager
1¾ cups water
1 medium head cauliflower, cut into bite-sized florets Canola oil, for frying
For the tacos:
8 (6-inch) corn tortillas
½ cup guacamole
1 cup shredded spinach
¼ cup pepitas
8 lime wedges
1. Into a large mixing bowl, add masa harina, paprika, garlic powder, salt, pepper, and cumin, and whisk. Add beer and water and whisk until smooth. Fold cauliflower florets into masa batter, gently mixing to fully coat florets.
