fish tacos w/ a cauliflower and cooler twist

Updated: Jul 17

This recipe by @nutrishanice absolutely blew my mind! Shanice was probably one of the first foodies I met when I started pepper pots and can honestly say she is one of my favourite food bloggers, her talents in the kitchen know no bounds! I was so touched when she made this recipe and gave me my first pepper pot review.

This recipe is so ingenious, the filling has been made with smokey mackerel and the taco shells made from cauliflower all being brought together with a dollop of The Cooler! Who knew cauliflower could taste so good!


Find more of Shanice's amazingly creative recipes below

Website: https://shaniceeats.com/

Instagram: @nutrishanice


INGREDIENTS

Cauliflower cheese taco shells

  • 2 large cauliflowers

  • 2 whisked eggs

  • 130g grated mozzarella cheese OR parmesan

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon sea salt

Smokey mackerel

  • 1 packet of smoked mackerel

  • 1/4 teaspoon of nutmeg

  • 1/4 red onion thinly diced

  • Juice of 1/4 of a lime

  • 1 tablespoon of finely cut pomegranate flower

Honey mustard potato salad

  • 1 large raw sweet potato

  • 1 large raw white potato

  • 1/2 teaspoon cayenne

  • 1 small teaspoon garlic powder

  • 1 teaspoon of sea salt

  • 3 large tablespoons of light mayonnaise

  • 1 small teaspoon of honey

  • 1/2 teaspoon squeezy mustard

  • Juice of 1/4 of a lime

  • 8 diced jalapeños

  •  1/2 teaspoon curry powder

  • 1 teaspoon white sesame seeds

  • 1 teaspoon black sesame seeds

  • Diced spring onion

Toppings

  • THE COOLER

  • Diced spring onion

  • Pomegranate seeds

  • Finely cut pomegranate flower

  • Sliced lime

  • Jalapeño peppers



  1. Firstly, prepare the honey mustard potato salad. Dice the raw potato into small cubes.

  2. Preheat the oven on grill settings on medium heat.

  3. In a large pan add one tablespoon of oil and heat it in the oven for four minutes.

  4. Season the potatoes with cayenne pepper, sea salt, garlic powder and one tablespoon of oil.

  5. Add the seasoned potato cubes to the pan and let it grill till dark golden brown.

  6. Once it's cooked, let it cool. In the meantime prepare the honey mustard dressing mixing mayonnaise, honey, squeezy mustard, spring onions, curry powder, sesame seeds, lime juice and jalapeños.

  7. When the potatoes are cool, gently mix the dressing into the potatoes and let it sit in the fridge.

  8. Next, cook the mackerel on medium heat until it's soft enough to flake.

  9. Once it's cooked take it out of the oven and shred the fish using a fork, add some finely cut pomegranate flower, red onions, nutmeg and lime juice. Place it to one side and start on the cauliflower cheese taco shells.

  10. Wash the cauliflowers clean and cut into florets.

  11. Grate all of the cauliflower except the bitter stalks.

  12. Using a tightly sealed microwave container, cook the riced cauliflower for five minutes. When it's done steaming take it out of the microwave, mix it and let it cool until cold.

  13. Then use a nut milk bag to squeeze ALL the water out of the cauliflower rice. The more water drained out of it the better, plus the juice of the cauliflower is so sweet and delicious to drink.

  14. In a bowl mix the dry cauliflower pulp with eggs, grated mozzarella, salt, and garlic powder, then bind the mixture together with your hands. 

  15. Separate the cauliflower taco dough into eight even balls.

  16. Use a spatula to mould the tacos into flat circles on a large pan with parchment paper. 

  17. Cook the tacos for 15- 20 minutes on grill settings on medium heat.

  18. When they are cooked carefully flip them over and gently bend and place the tacos into a stainless steel taco holder. 

  19. Now you can assemble the tacos with the smoked mackerel, the potato salad, some spring onions, pomegranate seeds, a sprinkle of pomegranate flowers and a teaspoon of THE COOLER | Nikki's Pepper Pots

And it's finally done! 

Hopefully, you enjoy this more than corn tacos.

Oh and don't forget to squeeze fresh lime juice and jalapeños on top!

Till next time,

Shanice Harris x


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