Vegan Fish Tacos + Tangy Cabbage Slaw + Chipotle Aioli

Vegan Fish Tacos + Tangy Cabbage Slaw + Chipotle Aioli

zardyplants.com

Fresh yet filling, these delicious Vegan Fish Tacos are a crazy fun 30 minute meal. Loaded with creamy avocado and tangy red cabbage slaw.

View full recipe on zardyplants.com

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  • Oven
  • Baking sheet
  • Parchment paper
  • Silicone baking mat
  • Air fryer
  • Air fryer basket
  • Mixing bowl
  • Whisk
  • Measuring cup
  • Measuring spoon
  • Chef's knife
  • Cutting board
  • Colander
  • Tortilla warmer
  • Kitchen timer
  • Aluminum foil
  • Kitchen scale
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  • Serving platter
  • Kitchen towel

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!

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