If you want something extra crispy, then the air fryer is your best friend here. Think of these healthy crispy cauliflower tacos as a spin on our favorite fish tacos. All the crunch and flavor is there, but none of the fish. To get that perfect coating, you’ll make a quick milk and flour slurry first so the panko sticks like a dream. Yes, it’s a tiny bit fussy, but don’t worry. While one batch is crisping up in the air fryer, you can totally be breading the next round.
And the finishing touches? A tangy, simple pickled slaw for some refreshing crunch and a drizzle of spicy mayo to give it just the right kick. Boom- crispy, flavorful, totally addictive cauliflower done your way.
Ingredients
For the slaw:
- 1 cup red cabbage, thinly sliced
- 1/2 small red onion, diced
- 1 jalapeño, minced
- 1 clove garlic, minced
- Juice of 1 lime
- 2 Tbsp. apple cider vinegar
- Pinch kosher salt
For the cauliflower:
- 1 1/2 cups all-purpose flour
- 2 tsp. chili powder
- 2 tsp. cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. cayenne pepper
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cups almond milk or dairy milk
- 2 cups panko bread crumbs
- 1 medium head cauliflower, cut into bite-size florets
- Cooking spray
For serving:
- 1/2 cup mayonnaise
- 2 Tbsp. sriracha
- 1 tsp. maple syrup
- Corn tortillas
- Sliced avocado
- Freshly chopped cilantro
- Lime wedges
Directions
Step 1
Whip up your slaw by tossing all the ingredients into a medium bowl and let it hang out while you prep the tacos. Give it a little stir now and then, this way it’ll soak up all those flavors.
Step 2
Next, grab another medium bowl and mix together the flour, spices, salt, and pepper. Pour in the milk and stir until you get a thick but dippable mixture. If it’s too stiff, splash in a little extra milk. You want those cauliflower florets to slide in easily, but not too easily. After that, pop the panko into a small bowl and get ready for some crunch.
Step 3
Dip each cauliflower floret into the milk mixture, shaking off any extra, then toss it in the panko. Once that’s done, you’re ready for frying. Well, air frying, that is!
Step 4
While working in batches, place the coated florets into the air fryer basket and give them a quick spray with cooking spray or use a silicone liner. Cook at 400°F for about 15 minutes, stopping halfway through to toss and give them another spray for extra crispy goodness.
Step 5
Mix up the sriracha mayo by combining vegan mayonnaise, sriracha, and a touch of maple syrup in a small bowl. Sweet, spicy, creamy- absolute perfection.
Step 6
Finally, time to assemble! Pile the crispy cauliflower onto a tortilla. Then, top with avocado, pickled slaw, fresh cilantro, and a generous drizzle of that sriracha mayo. Don’t forget a squeeze of lime for the finishing zing though. And of course, if you need to go back for seconds, that’s highly encouraged.
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