Air Fryer Cauliflower Tacos
Air Fryer Cauliflower Tacos
Vegetables
Ingredients
- 1 cup thinly sliced red cabbage
- 2 scallions, sliced
- 1 jalapeño, minced
- 1 garlic clove, minced
- juice of 1 lime
- 2 tablespoons Fustini's Jalapeño Lime balsamic
- pinch kosher salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Kosher salt & freshly ground black pepper
- 1 1/2 cups almond milk or other non-dairy milk
- 1 1/2 cups panko bread crumbs
- 1 medium head cauliflower, cut into bite-size florets
- Fustini's Chipotle olive oil
- 1/2 cup mayonnaise (vegan mayo works well!)
- 2 tablespoons Farmstyle Sriracha
- corn or flour tortillas
- sliced avocado
- freshly chopped cilantro
- lime wedges
Directions
- In a medium bowl, combine slaw ingredients. Let sit while prepping tacos, stirring every so often.
- In a medium bowl, combine flour and spices and season well with salt and pepper. Add almond milk and stir to combine. The mixture should be thick, but still easy to dip cauliflower into. Add a little more milk if needed. Place panko into a small bowl.
- Dip florets into milk mixture, wiping any excess off, then toss in panko. Working in batches, place coated cauliflower into the basket of the air fryer and drizzle/brush with olive oil. Cook at 400°, for 5 minutes, toss and drizzle more olive oil and continue cooking for another 5 minutes.
- In a small bowl, combine vegan mayonnaise, and sriracha. Assemble tacos: On a tortilla top with cooked cauliflower, avocado, pickled slaw, cilantro, and a drizzle of sriracha mayo. Serve with lime wedges.
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