These vegetarian Buffalo Cauliflower Tacos with coleslaw, avocado and ranch are SO addictive – even meat eaters will devour them!

Step 1 Mix together marinade for steak in a small bowl. Add marinade and steaks to a large plastic bag and set aside, marinating for at least 15 minutes.

Step 2 Meanwhile, prepare pickled red onions. Stir sugar, salt, garlic and peppercorns in with vinegar in a medium-sized mason jar. Place thinly sliced red onions in a strainer in the sink. Slowly pour a kettle full of boiling water over onions. Immerse semi-cooked onions in vinegar mixture and let sit for 10-15 min before serving.

Step 3 Make citrus slaw by tossing all ingredients together. Meanwhile, preheat BBQ to med-high heat.

Step 4 Add steak and corn tortillas to grill. BBQ steak for 2-3 min each side for medium-rare, and 4-5 min for well-done. You can also saute this amount of time in a skillet over medium-high heat. Grill corn tortillas for about 1 min per side, longer if you want the taco shells to be crispy.

Step 5 Add steak, coleslaw, pickled red onion, jalapenos, cilantro and sesame seeds to each taco. Serve and enjoy!

Storing for Later Leftovers should be kept in airtight containers in the refrigerator. The meat and toppings will keep well in the fridge for up to 5 days. Store leftover corn or flour tortillas in the fridge for longer keeping.

Check out a couple of our other taco recipes below!