Ingredients
1 c. thinly sliced red cabbage
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
1 1/2 c. all-purpose flour
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
Kosher salt
Freshly ground black pepper
1 1/2 c. almond milk or other non-dairy milk
1 1/2 c. panko bread crumbs
1 medium head cauliflower, cut into bite-size florets
Cooking spray
1/2 c. vegan mayonnaise
2 tbsp. sriracha
1 tsp. maple syrup
Corn tortillas
Sliced avocado
Freshly chopped cilantro
Lime wedges
Instructions
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. Mixture should be thick, but still easy to dip cauliflower into. Add a little more milk if needed. Place panko into small bowl.
Dip florets into milk mixture, wiping any excess off, then toss in panko.
Working in batches, place coated cauliflower into basket of air fryer and spray with cooking spray. Cook at 400° for 15 minutes, stopping about halfway through to toss and spray with more cooking spray.
In a small bowl, combine vegan mayonnaise, sriracha, and maple syrup.
Assemble tacos: On a tortilla top with cooked cauliflower, avocado, pickled slaw, cilantro, and a drizzle of sriracha mayo. Serve with lime wedges.