Step 1

For the sauce, blend the boiled serrano peppers together with the hydrated morita chile, garlic, light sour cream, avocado, mustard, lemon juice, coriander, salt and pepper, until you get a thick sauce. Reserve in refrigeration.

Step 2

Prepare the garnish, in a bowl place the filleted purple cabbage, add the white vinegar, the tomato, the cucumber, the pineapple and the coriander; season with salt and pepper and mix until integrated. Reservation.

Step 3

Place the cauliflower in a container capable of withstanding heat, pour a little water, cover with plastic wrap and cook for 5 minutes in the microwave.

Step 4

In a bowl mix the wheat flour with the salt, the baking powder, the garlic powder and the black pepper until integrated. Add the egg and pour in the beer little by little, without stopping moving; you should get a slightly thick mixture. Dip the cold cauliflower pieces into the previous mixture and fry them in hot oil over medium low heat, ensure that the amount of oil is enough so that when cooked, they do not deform or burn. Fry for 5 minutes and drain on absorbent paper.

Step 5

To form the tacos, place the battered cauliflower on the Trío Eva® Lettuce leaves, bathe with the creamy sauce to taste and add the garnish, accompany with pickled onion and lemon to taste.