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Air-Fried Cauliflower & Black Bean Tacos with Zesty Lime Slaw
22
Apr
| Prep Time | 20 minutes |
| Cooking Time | 15 minutes |
| Served In | Enamel Oblong Baking Dish 2.5L |
| Recommended Products |
Air Fryer Liners Easycook Ceramic Non-stick Frypan 20cm |
| Serves | 4 |
Wholesome, colourful and packed with feel-good flavour — your go-to plant-based taco night hero.
Ingredients
- 1 small cauliflower, cut into bite-sized florets
- 1½ tbsp olive oil
- 1 tsp cumin
- 1 tblspn smoked paprika
- ½ tsp garlic powder
- Salt & pepper
- 1 can black beans, drained and rinsed
- Juice of ½ lime
- 8 small corn tortillas
- Fresh coriander, to serve
- Optional: Fresh avocado and greek yogurt to serve
Zesty Lime Slaw
- 2 cups shredded red cabbage
- 1 carrot, grated
- Juice of 1 lime
- 1 tbsp olive oil
- Salt & pepper
Step 1
Prep the cauliflower: Toss florets with olive oil, spices, salt and pepper.
Step 2
Air fry: Line your air fryer with a Wiltshire Air Fryer Liner. Cook cauliflower at 200°C for 12–14 mins until golden and crisp.
Step 3
Make the slaw: In a bowl, combine cabbage, carrot, lime juice, olive oil, salt, and pepper. Massage lightly and set aside.
Step 4
Warm the beans: In your Wiltshire Ceramic Non-Stick Frypan, heat black beans with a squeeze of lime until warm.
Step 5
Warm tortillas: Warm your corn tortillas in the same pan, 30 seconds each side.
Step 6
Assemble tacos: Layer black beans, cauliflower, slaw, and coriander. Optional: top with avocado or a spoon of Greek yoghurt for extra creaminess.
