When living in Southern California a few years ago, I got hooked on baja fish tacos. This vegan version is still packed full of baja flavors. In these tacos, crispy cauliflower pieces mimic the fried fish. They are then topped with cabbage, pico de gallo, pickled red onion, and baja sauce. Serve on your favorite tortillas or make your own.
This meal is light and fresh so it is perfect for a quick summer dinner. You can pan fry the cauliflower, or bake it to make this recipe low-fat.
These tacos are filled with lots of healthy vegetables. This recipe is perfect for someone who is trying to transition to a healthy whole food vegan diet. All the vegetables in these tacos will leave you feeling energized instead of weighed down.
Baja Cauliflower Tacos
- 1 med cauliflower
- 1/3 cup whole wheat flour
- 1/3 cup water
- 1/4 tsp kelp flakes (optional)
- 1/4 tsp garlic powder
- 1/8 tsp paprika
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 cup bread crumbs
- 6-8 corn tortillas
- 1 cup shredded cabbage
- pickled red onion* (recipe in notes)
- Pico de Gallo*
- 1/2 cup vegenaise
- 2 tsp lime juice
- 3/4 tsp old bay seasoning
- 1/2 tsp chili powder
- 1 tbsp cilantro, chopped
- 1-2 tsp water
- Cut cauliflower florets into bite size pieces. In a wide, shallow bowl mix together, whole wheat flour, water, kelp flakes, garlic powder, paprika, salt, and pepper. Add water, 1 tsp at a time if batter seems too thick. Pour bread crumbs in another wide shallow bowl.
- Take one piece of cauliflower. Dip in flour mixture and turn until completely covered, then roll in breadcrumbs until completely covered. Pan fry or bake to cook.
- To pan fry: Add 1 tsp oil to a large skillet and heat until shimmering. Add cauliflower pieces and cook 2-3 minutes each side until golden and crispy.
- To bake: Heat oven to 375°. Place cauliflower pieces on parchment lined baking sheet. Bake for 30-35 minutes, turning halfway through.
- To make baja sauce, mix all ingredients together in a small bowl.
- Assemble tacos by starting with warmed tortillas. Fill with crispy cauliflower and top with shredded cabbage, pickled red onion, pico de gallo, and baja sauce. Enjoy!
- Pickled Red onions: In a sauce pan bring to a boil 1/3 cup vinegar, 2/3 cup water, and 1 tsp sweetener (I used agave nectar). Slice a red onion into extremely thin pieces using a mandolin or sharp knife. Place 1 cup red onion slices in a cup or jar. Pour pickling liquid over ensuring it covers all of the onion. Let stand 30 minutes before using.
- Try this fresh and delicious Pico de Gallo.
- Here is a simple recipe for your own homemade corn tortillas.
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