Vegan Baja "Fish" Tacos with Cilantro Lime Slaw

Name: Vegan Baja "Fish" Tacos with Cilantro Lime Slaw
Ingredients: 1 10 ounce package of frozen cauliflower (or you can use fresh florets); 1 cup garbanzo bean flour or bread crumbs (Watusee Foods Organic Chickpea Crumbs Gluten Free are great); 1 cup aquafaba (liquid from a can of chick peas) or plant based milk (I use Oatly); 1/2 teaspoon Old Bay Seasoning; 1/2 teaspoon garlic powder; 1/2 teaspoon sea salt or dulse flakes; about 4 small corn tortillas or taco shells (or flour tortillas if you don't need gluten free); 2 cups thinly sliced or shredded purple or green cabbage; 1/4 cup chopped cilantro; 2 tablespoons lime juice; 1 tablespoon maple syrup

laurasvegantable.com

Chickpea battered cauliflower florets stand in for the fish in these popular street style Baja tacos. They’re vegan, gluten-free, oil free, and taste great bake

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Ingredients

1 10 ounce package of frozen cauliflower (or you can use fresh florets)
1 cup garbanzo bean flour or bread crumbs (Watusee Foods Organic Chickpea Crumbs Gluten Free are great)
1 cup aquafaba (liquid from a can of chick peas) or plant based milk (I use Oatly)
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon garlic powder
1/2 teaspoon sea salt or dulse flakes
about 4 small corn tortillas or taco shells (or flour tortillas if you don't need gluten free)
2 cups thinly sliced or shredded purple or green cabbage
1/4 cup chopped cilantro
2 tablespoons lime juice
1 tablespoon maple syrup