Air Fryer Cauliflower Tacos Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Make the Sriracha Mayo: In a small bowl, whisk together the vegan mayonnaise, sriracha, and maple syrup until smooth and well combined.
- 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
Find it online: https://thefoodrecipe.com/air-fryer-cauliflower-tacos-recipe/
