Description
Delicious and healthy vegan tacos featuring crispy cauliflower and refreshing jicama-carrot slaw.
Ingredients
Scale
- 1 medium cauliflower head
- 3/4 cup all-purpose flour (or gluten-free flour)
- 1 ¼ teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 3/4 cup unsweetened nondairy milk
- 2 cups panko bread crumbs (or gluten-free panko)
- 4–6 tablespoons hot sauce
- 3 tablespoons vegan butter
- 2 tablespoons coconut sugar
- 2 ½ tablespoons freshly squeezed lime juice
- 1 ½ tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt (plus more to taste)
- Freshly cracked black pepper
- 1 pound jicama
- 3 medium carrots (grated)
- 1/2 cup fresh cilantro (chopped)
- 1/4 cup fresh mint (slivered)
- 1 jalapeño pepper (de-seeded and minced)
- 3 Medjool dates (finely chopped)
- 1/2 cup water
- 1 cup hemp seeds
- 6 tablespoons freshly squeezed lime juice (for crema)
- 1 heaping cup fresh cilantro leaves
- ½ teaspoon ground cumin
- 3 garlic cloves (roughly chopped)
- 1 jalapeño pepper (roughly chopped)
- 1/2 teaspoon sea salt
- Freshly cracked black pepper (to taste)
- 2 tablespoons nutritional yeast
- 1 tablespoon extra virgin olive oil (optional)
Instructions
- Preheat the oven to 425°F (218°C) and line baking sheets with parchment paper.
- Cut the cauliflower into small florets.
- In a large bowl, whisk together the flour, salt, pepper, onion powder, and smoked paprika. Pour in the nondairy milk and whisk until smooth.
- Coat the cauliflower florets in the batter, then dip each floret in panko and place them on the lined baking sheets. Bake for 20 minutes.
- In a saucepan, melt the vegan butter with hot sauce and coconut sugar over medium heat. Drizzle this mixture over the baked cauliflower after 20 minutes, then bake for another 10 minutes.
- For the slaw, whisk together lime juice, olive oil, salt, and pepper. Prepare the jicama, carrots, cilantro, mint, jalapeño, and dates in a bowl, then pour the dressing over and toss to coat.
- For the crema, blend water, hemp seeds, lime juice, cilantro leaves, cumin, garlic, jalapeño, salt, and pepper until smooth.
- To serve, heat tortillas, add the crispy cauliflower, top with slaw, and drizzle with cilantro crema.
Notes
Serve these tacos warm for the best taste. Store leftovers separately to maintain the crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: cauliflower tacos, vegan tacos, healthy tacos, gluten free option, jicama slaw