Buffalo Cauliflower Crispy Tacos

Cut cauliflower into 1.5-inch florets and pat dry with paper towels.

In a small bowl, whisk together all-purpose flour, cornstarch, baking powder, and salt.

In another bowl, whisk water into the flour mixture until smooth; consistency should resemble thin pancake batter.

Dip cauliflower florets into the batter, coating all sides; allow excess to drip off.

Lightly spray air fryer basket with cooking oil and arrange coated florets in a single layer.

Air fry at 400°F for 15–18 minutes, shaking the basket halfway through, until golden and crispy.

While cauliflower cooks, whisk together greek yogurt, lime juice, and 0.5 tsp salt in a small bowl to make a cooling sauce.

Transfer fried cauliflower to a bowl and gently toss with buffalo sauce until evenly coated.

Warm flour tortillas in a skillet or directly over a gas flame for 10–15 seconds per side.

Spread 1.5 tbsp cooling sauce on the center of each tortilla.

Top each tortilla with 3–4 buffalo cauliflower florets, a small handful of shredded red cabbage, and a pinch of chopped green onion and cilantro.

Serve immediately with extra cooling sauce on the side for dipping.