Fish-less Tacos

by Kevin
Fish-less Cauliflower Tacos with Pineapple Salsa
Fish-less Cauliflower Tacos with Pineapple Salsa
Fish-less Cauliflower Tacos with Pineapple Salsa

These fish-less cauliflower are simply amazing! Inspired by “Honest Tom’s Taco Shop” in Philadelphia, PA, these tacos boast flavor beyond compare. When we formulated this recipe, we pulled from a few of our favorite things. Cashew sauce that has been modified to offer a smokey, limey, creamy flavor with a touch of heat, a Pineapple salsa for a touch of tropical flavor and cauliflower prepared in a shrimp boil sort of way with beer and old bay. Connie knocked this one out of the park – ENJOY!

(note: if you want to cut your prep time in half, buy frozen cauliflower! It’s already prepped and being that it is boiled, you don’t have to worry about texture!)

Fish-less Cauliflower Tacos with Pineapple Salsa

Fish-less Tacos (Cauliflower Tacos)

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 can Lager beer (such as Yuengling)
  • 1/2 cup water
  • 1 Head Cauliflower (or two frozen bags)
  • Chipotle in Adobo Sauce
  • Salt
  • Pepper to taste
  • Onion Powder
  • Old Bay
  • Smoked Paprika
  • Garlic Powder
  • 1 Cup Raw Cashews
  • Water to just under the top of the cashews in blender
  • 1tsp Lime juice
  • tsp Adobo sauce
  • 1/2 Chipotle Pepper
  • 1/2 tsp Apple Cider Vinegar
  • Pineapple salsa (see recipe)



In a pot, bring beer, water & seasoning to a boil.

Seasoning is to taste, but here is a starting point. 2 TBSP Old Bay, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, pinch of salt and pepper

Once boiling, put cauliflower in pot and let come to a boil & lower to medium for about 10 minutes, or until tender.

Chipotle Cashew Cream Sauce

If you are using a standard blender, soak your cashews overnight to soften them. In a vitamix, or other high power blender, this is not necessary)

Combine cashews, water, lime, salt, vinegar, adobo sauce & chipotle pepper in blender and blend on high until smooth. Texture should be creamy, not runny.


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