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Beer Battered Kung Pao Cauliflower Tacos

Beer Battered Kung Pao Cauliflower Tacos

I like to taco things that shouldn’t be tacoed. Speaking of, "tacoed" is another one of those words that Autocorrect and I disagree on the validity of, like beerified and hangry. 

And while we are on the topic of things people will disagree with me on, I’m fairly certain there is more than one person who would disagree with my decision to put all the things into tortillas and call them tacos. These are not my people. 

You’re on my side with this, I’m pretty sure. Because if I put anything in a homemade tortilla, hand it to you with a beer, you’ll eat it. And you’ll let me call it a taco even if it’s fairly ridiculous to do so. "You made me a cake taco!" you would say, and eat it even if it’s pretty insane. That’s why you’re my people, nothing is off-limits when it comes to handheld dinners and beer. 

These tacos do happen to be my new favorite accidentally vegan meal so anyone against my tacoing kung pao cauliflower doesn’t get any. It’s harsh but necessary, we need to have some limits with those people anyway. 

My recipe for Homemade Beer Tortillas 

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.

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Sabrina February 19, 2020 um 5:56 pm

5 stars
I agree with almost all except fish tacos, haven’t ever liked them, maybe it’s the fish, but spicified cauliflower, yes! And spicified is another one to feed into the autocorrector! thank you


Jackie February 20, 2020 um 10:30 am

I can get behind spicified!


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