Crispy Cauliflower Tacos with Chipotle Crema

Ingredients

The Crispy Cauliflower

• 1 small head cauliflower
• ½ cup all-purpose gluten-free flour
• ½ cup almond milk
• ½ teaspoon salt
• 1 teaspoon ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon crushed red pepper flakes
• 1 cup breadcrumbs

The Kale Cabbage Slaw

• 2 cups kale, shredded
• 2 cups carrots, shredded
• 2 cups purple/red cabbage, shredded
• ¼ cup apple cider vinegar
• 1 tablespoon raw cane sugar
• to taste sea salt
• to taste ground black pepper
• 2 tablespoons extra virgin olive oil

The Chipotle Crema

• ¼ cup vegan Greek yogurt
• 1 teaspoon lime juice
• ½ teaspoon finely minced garlic
• to taste sea salt
• to taste ground black pepper
• 1 chipotle chili in adobo, finely minced
• ½ teaspoon paprika
• 1 tablespoon almond milk

To Assemble the Tacos

• 10 soft taco shells 6 inch
• ¾ of a small jalapeño, sliced
• ½ ripe avocado, sliced
• 2 tablespoons cilantro, chopped
• 2 limes sliced into wedges for garnish

Instructions

Nutrition Facts (estimated)