Tacos are a good idea all year round, but they’re especially great for August. Now’s the time you want zinging flavours, hydrating veg and finger food that can be eaten with a napkin.

These crispy cauliflower tacos tick every box. “Did you know cooked cauliflower, like cabbage, contains more water than eating it raw? Simply throw the cauliflower in the oven after seasoning, whip up the fresh coleslaw and serve,” says Green Chef’s registered nutritionist Lily Keeling. The cruciferous veg is high in fibre and antioxidants – particularly glucosinolates and isothiocyanates, both of which have been shown to slow the growth of cancer cells.

It also contains choline, an essential nutrient most of us don’t get enough of. Choline is involved in brain development, preventing cholesterol buildup in the liver, maintaining cell membrane integrity and supporting metabolic health.

Elsewhere, these tacos call for soured cream but you could use yoghurt (both are great sources of probiotics). Feel free to chuck in some chopped fresh tomatoes, red onion and pickles to boost the plant count and range of phytonutrients on offer.

These crispy cauliflower tacos with a lime-soured cream coleslaw are the ultimate warm-weather lunch