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Beer Battered Kung Pao Cauliflower Tacos

5 from 1 vote
Servings 4 servings


For the cauliflower:

  • Canola oil for frying
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • 12 ounces pale ale beer
  • 3 cups cauliflower florets stems removed

For the Kung Pao sauce:

  • 3 tablespoons (45g) rice wine vinegar
  • 2 tablespoons (34g) hoisin sauce
  • 1/4 cup (58g) porter or stout beer
  • 1 tablespoon (15g) balsamic vinegar
  • 1 tablespoon (15g) soy sauce
  • 1 teaspoon Asian sesame oil or sesame chili oil
  • ¼ teaspoon ginger grater with a Microplane
  • 1 teaspoon cornstarch
  • 4-5 dried chili Arbol pods chopped (more chilies will make it hotter)

For the tacos:

  • 12 corn tortillas homemade, or La Tortilla Factory if store-bought
  • ¼ cup chopped green onions
  • 3 tablespoons nuts shelled peanuts, pistachios, or cashews


  • Heat 4 inches of canola oil in a pot over medium-high heat. Clip a deep-fry thermometer on the side and bring oil to 350F, adjust heat to maintain this temperature.
  • In a large bowl whisk together the flour, salt, garlic powder, soda, black pepper, and cornstarch.
  • Stir the beer into the flour bowl, whisk until combined adding additional beer or flour until the batter is just slightly thinner than that of pancake batter.
  • Turn the oven to 175F. Place a wire rack over a baking sheet, add the baking sheet to the oven.
  • One at a time dip the florets into the batter until well coated, allow the excess to slip off back into the bowl, then add to the hot oil. Fry until golden brown on all sides, about 4 minutes, then transfer to the baking sheet in the oven to keep warm until all cauliflower is done.
  • Add all the sauce ingredients to a pot over high heat. Bring to a boil, stirring occasionally, until the sauce has thickened, about 3 minutes
  • Add the cauliflower to the tortillas, drizzle with sauce, sprinkle with green onions and nuts. Serve immediately.