Vegan Fish Tacos + Tangy Cabbage Slaw + Chipotle Aioli - ZardyPlants

Ingredients

• 10-12 white corn tortillas (can sub any you like)
• 2 14-oz cans or jars of whole hearts of palm (see note 1)
• ¾ cup garbanzo bean flour (see note 2)
• 1 cup unsweetened unflavored non-dairy milk
• 1 cup medium grind cornmeal or sub panko or breadcrumbs if pref.
• 1 ½ tsp dulse flakes (see note 3)
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp sea salt, optional
• Avocados, cilantro, and fresh lime juice for serving if desired
• 2 cups red cabbage, shredded or sliced very thinly
• 1 ½ tbsp apple cider vinegar (or lemon/lime juice)
• ¾ tsp sea salt
• 1 cup vegan mayo, store bought or homemade
• Juice of 1 lemon
• Chipotle powder, to taste
• Sriracha to taste, optional!