Air Fryer Cauliflower Tacos Recipe

Introduction

These Air Fryer Cauliflower Tacos bring a flavorful and crispy twist to a plant-based favorite. With a spicy, crunchy cauliflower filling and tangy slaw, they make a delicious and satisfying meal perfect for any day of the week.

Ingredients

• 1 cup thinly sliced red cabbage
• 1/2 small red onion, diced
• 1 jalapeño, minced
• 1 clove garlic, minced
• Juice of 1 lime
• 2 tablespoons apple cider vinegar
• Pinch kosher salt
• 1 1/2 cups all-purpose flour
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• Kosher salt
• Freshly ground black pepper
• 1 1/2 cups almond milk or other non-dairy milk
• 1 1/2 cups panko bread crumbs
• 1 medium head cauliflower, cut into bite-size florets
• Cooking spray
• 1/2 cup vegan mayonnaise
• 2 tablespoons sriracha
• 1 teaspoon maple syrup
• Corn tortillas
• Sliced avocado
• Freshly chopped cilantro
• Lime wedges

Instructions

1. Step 1: In a medium bowl, combine the red cabbage, red onion, jalapeño, garlic, lime juice, apple cider vinegar, and a pinch of kosher salt. Stir well and let sit while preparing the tacos, stirring occasionally to help the flavors meld.
2. Step 2: In another medium bowl, mix the flour, chili powder, cumin, garlic powder, cayenne pepper, and season with kosher salt and freshly ground black pepper. Gradually add the almond milk, stirring until combined. The batter should be thick but easy to dip the cauliflower into. Add more milk if needed.
3. Step 3: Place the panko bread crumbs in a separate small bowl. Dip each cauliflower floret into the batter, allowing excess to drip off, then coat evenly with panko crumbs.
4. Step 4: Working in batches, arrange the coated cauliflower in the air fryer basket. Lightly spray with cooking spray. Air fry at 400°F (200°C) for 15 minutes, shaking or tossing halfway through and spraying again to ensure even crisping.
5. Step 5: While the cauliflower cooks, combine vegan mayonnaise, sriracha, and maple syrup in a small bowl. Stir until smooth to make the spicy mayo sauce.
6. Step 6: To assemble, warm the corn tortillas. Fill each tortilla with crispy cauliflower, sliced avocado, a scoop of the pickled cabbage slaw, fresh cilantro, and a drizzle of the sriracha mayo. Serve with lime wedges on the side.

Tips & Variations

• For extra crispiness, double dip the cauliflower florets by repeating the batter and panko coating steps before air frying.
• Swap the jalapeño with a milder pepper or add more for extra heat depending on your preference.
• Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
• Try topping the tacos with pickled red onions or sliced radishes for additional crunch and tang.

Storage

Store any leftover cauliflower and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the cauliflower in the air fryer at 350°F for 5-7 minutes to help it regain its crispness. Avoid microwaving, as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the cauliflower instead of using an air fryer?

Yes, you can bake the coated cauliflower on a parchment-lined baking sheet at 425°F for about 25-30 minutes, turning halfway through, until golden and crispy.

Is this recipe suitable for vegans?

Absolutely. This recipe uses vegan mayonnaise and non-dairy milk, making it fully plant-based and vegan-friendly.

Air Fryer Cauliflower Tacos Recipe

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★★★★★

4.8 from 129 reviews

These Air Fryer Cauliflower Tacos offer a delicious and healthy twist on traditional tacos, featuring crispy, seasoned cauliflower florets cooked to perfection in the air fryer, paired with a tangy pickled slaw and creamy sriracha mayo for a flavorful, plant-based meal.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Air Frying
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

Pickled Slaw

• 1 cup thinly sliced red cabbage
• 1/2 small red onion, diced
• 1 jalapeño, minced
• 1 clove garlic, minced
• Juice of 1 lime
• 2 tablespoons apple cider vinegar
• Pinch kosher salt

Cauliflower Coating

• 1 1/2 cups all-purpose flour
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 1/2 cups almond milk or other non-dairy milk
• 1 1/2 cups panko bread crumbs
• 1 medium head cauliflower, cut into bite-size florets
• Cooking spray

Sriracha Mayo

• 1/2 cup vegan mayonnaise
• 2 tablespoons sriracha
• 1 teaspoon maple syrup

To Serve

• Corn tortillas
• Sliced avocado
• Freshly chopped cilantro
• Lime wedges

Instructions

1. Make the Pickled Slaw: In a medium bowl, combine the thinly sliced red cabbage, diced red onion, minced jalapeño, minced garlic, lime juice, apple cider vinegar, and a pinch of kosher salt. Stir well and let it sit while you prepare the rest of the taco components, stirring occasionally to ensure even pickling.
2. Prepare the Batter: In another medium bowl, mix together the all-purpose flour, chili powder, cumin, garlic powder, cayenne pepper, kosher salt, and freshly ground black pepper. Gradually add the almond milk and stir until you achieve a thick but easily dippable batter. Add more milk if necessary to adjust the consistency. Place the panko bread crumbs in a separate small bowl for coating.
3. Coat the Cauliflower: Dip each cauliflower floret into the seasoned batter, allowing any excess to drip off, then toss it in the panko breadcrumbs until fully coated.
4. Air Fry the Cauliflower: Working in batches, place the coated cauliflower florets into the basket of your air fryer. Lightly spray the florets with cooking spray. Cook at 400°F (204°C) for 15 minutes, shaking or tossing the basket halfway through cooking and spraying with additional cooking spray to ensure even crispiness.
5. Make the Sriracha Mayo: In a small bowl, whisk together the vegan mayonnaise, sriracha, and maple syrup until smooth and well combined.
6. Assemble the Tacos: Warm the corn tortillas. On each tortilla, layer the crispy air-fried cauliflower, sliced avocado, a generous helping of the pickled slaw, freshly chopped cilantro, and a drizzle of the sriracha mayo. Serve immediately with lime wedges on the side for an extra burst of citrus flavor.

Notes

• You can swap almond milk for any other plant-based milk of your choice.
• For a spicier kick, add more jalapeño or increase the amount of sriracha in the mayo.
• Be sure not to overcrowd the air fryer basket to ensure crispiness.
• Make the pickled slaw in advance for enhanced flavor—it tastes even better after sitting for a few hours in the fridge.
• Use gluten-free flour and bread crumbs to make this recipe gluten-free.

Keywords: air fryer cauliflower tacos, vegan tacos, crispy cauliflower, plant-based tacos, homemade pickled slaw, sriracha mayo, healthy tacos