Roasted Beer & Lime Tacos with Cilantro Coleslaw

It has been a while since I’ve had a vegan dinner recipe I actually felt I could recommend on the BLOG. ThugKitchen is one of my staple sources for vegan eats and this one is a real winner. The recipe below is a modification of the recipe from their official cookbook, Thug Kitchen: eat like you give a fuck.¬†

Note: our tacos weren’t technically vegan in the end because I had to add sour cream. Just giving you a little truth in journalism since there doesn’t seem to be much of that these days.¬†Enjoy your tacos.

Make the Cauliflower Filling

Taco Ingredients
1 Head cauliflower ( I used yellow cauliflower)
3/4 c beer
1/4 c vegetable broth
1 tbsp lime juice
1 1/2 tsp soy sauce
1 1/2 tbsp hot sauce
1 to 2 cloves garlic minced
1 1/2 tsp chili powder
1 tsp smoked paprika
1/4 tsp ground cumin
1/4 tsp garlic powder
pinch of salt
1 tbsp olive oil
1/2 yellow onion chopped
6 corn tortillas
1 avocado sliced

1–Chop cauliflower into small florets no bigger than a quarter. In a saucepan, warm the beer, broth, lime juice, soy sauce, hot sauce, and garlic over medium heat.

2–In a large bowl, toss the spices, salt, and olive oil together. Add the cauliflower and onion and still until coated. Spread the mixture on a baking sheet and bake at 400 degrees until it is browned. This should take about 20 minutes.

Make the Lime and Cilantro Slaw

Slaw Ingredients
1/2 head of cabbage (I used red for drama)
1 small carrot
2 tbsp lime juice
2 tbsp rice vinegar
1 tsp olive oil
dash of salt
1/3 c chopped cilantro

3–To make the lime and cilantro slaw, cut the cabbage into thin strips or dice into small cubes. Dice the carrot or cut it into strips as well. Mix together, the lime juice, vinegar, oil, and salt. In a bowl, combine the veggies and the sauce and mix well.

Put it all together

4–Warm the tortillas in the oven and pile them high with the cauliflower filling, slices of avocado, lime cilantro slaw, and salsa.

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