Air Fryer Buffalo Cauliflower Tacos with Tangy-Sweet Slaw

Updated at: Sun, 04 Aug 2024 19:30:10 GMT

Step 1

Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Cut cauliflower florets into 1-inch pieces.

Step 2

In a medium bowl, combine coleslaw mix, mayonnaise, 1½ tsp vinegar (3 tsp for 4 servings), ¼ tsp sugar (½ tsp for 4), and a pinch of salt and pepper. (Save remaining vinegar for another use.)

Step 3

In a second medium microwave-safe bowl, combine scallion whites, hot sauce, 1 TBSP water (2 TBSP for 4 servings), a pinch of sugar, and a pinch of salt. • Microwave for 1 minute, then immediately stir in 3 TBSP butter (6 TBSP for 4) until melted.

Step 4

In a third medium bowl (use a large bowl for 4 servings), whisk together tempura mix, Frank’s Seasoning Blend, ¼ cup water (½ cup for 4), and a pinch of salt and pepper. TIP: If mixture is too thick, add more water 1 tsp at a time until it reaches a pancake-batter-like consistency. • Stir in cauliflower until fully coated.

Step 5

Coat the air fryer basket with non-stick cooking spray or oil. Add battered florets to the basket in a single layer, ensuring they don’t touch. Cook at 350 degrees for 15 minutes.

Step 6

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates; fill with slaw and cauliflower. Drizzle with sauce and sprinkle with scallion greens. Serve.

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