BARBACOA CAULIFLOWER TACOS

Barbacoa Cauliflower Tacos image

Provided by Guy Fieri

Time 1h

Yield 8 tacos

Number Of Ingredients 26

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2 tablespoons vegetable oil
1 tablespoon chili powder
2 teaspoons smoked paprika (regular paprika is fine, too)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
4 to 6 spins of freshly cracked black pepper
3 cups halved cauliflower florets
4 green tomatillos, fresh with husk removed (canned is okay but not preferred)
1 tablespoon finely chopped jalapeno, seeds removed
2 tablespoons chopped cilantro
1 avocado, scooped and pit removed
1 clove garlic
Kosher salt
1 to 3 spins of freshly cracked black pepper
3 tablespoons apple cider vinegar
1 teaspoon honey
1 lime, juiced
1/2 teaspoon kosher salt
4 to 6 spins of freshly cracked black pepper
Splash of olive oil
1/2 head green cabbage
1/2 head red cabbage
Eight 4-inch corn tortillas (locally made preferred)
3 cups of your favorite red enchilada sauce
Vegetable oil, for frying
8 teaspoons crumbled Cotija cheese, for serving

Steps:

For the filling: Preheat the oven to 350 degrees F.
In a glass mixing bowl, stir together the vegetable oil, chili powder, smoked paprika, cumin, salt and pepper. In a large stainless-steel mixing bowl, pour the combined seasonings over the cauliflower florets. Toss together. Spread out evenly on a parchment-lined baking sheet. Bake until slightly browned and crisp, about 25 minutes.
For the tomatillo avocado salsa: In a small saucepan, add the tomatillos and jalapeno to boiling water, then boil for about 10 minutes. Drain, then transfer it to a food processor. Add the cilantro, avocado, garlic, salt to taste and pepper. Puree, then adjust salt as needed.
For the slaw: Combine the apple cider vinegar, honey, lime juice, salt, pepper and olive oil in a mixing bowl and mix to incorporate. Shave the cabbage using a mandoline and drop into the vinaigrette; mix to incorporate.
For the tortillas: Take 4 tortillas and dip them into your favorite red enchilada sauce. Place the coated tortillas in a well-oiled cast iron skillet over medium-high heat. Cook until the tortillas are crispy and have a red tint, 3 to 5 minutes. Repeat with the remaining tortillas.
To serve: Place the slaw in a line down the center of each tortilla (divide the slaw evenly). Evenly distribute the cauliflower filling into each tortilla. Drizzle 1 tablespoon of the salsa across the top of each taco. Sprinkle 1 teaspoon of crumbled Cotija cheese onto each taco.