The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
Let’s “taco-bout” why this recipe is called “Bang Bang.” Simply put, it’s because each bite contains an explosion of bright flavors and textures that are guaranteed to “wow” any taco aficionado.
Completely meatless, but incredibly filling thanks to freshly breaded cauliflower, these tacos exceed all boundaries of flavor and color with a homemade veggie slaw and simple Bang Bang sauce. For those that love a little kick to their food, I have a feeling you’ll use this sauce on more than just these tacos.
Easy to assemble and even easier to enjoy, add a little vibrancy to your next taco night with this vegetarian friendly spin on a Mexican food favorite!
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For the Breaded Cauliflower
- 1½ cups Heinen’s panko bread crumbs
- 1 medium head of cauliflower, cut into florets
- ½ cup Bob’s Red Mill whole wheat flour
- 2 tsp. Heinen’s garlic powder
- 1 Tbsp. sriracha
- 1 tsp. soy sauce
- ¾ cup oat milk, or any plant-based milk of choice
- ¼ tsp. sea salt
- Dash of black pepper
For the Slaw
- ½ cup carrots, julienned
- 2 cups shredded red cabbage, julienned
- 1 lime, juiced
- Pinch of salt
For the Bang Bang Sauce
- ½ cup Follow Your Heart Grapeseed Oil Vegenaise (plant-based mayonnaise)
- ¼ cup sriracha
- 2 Tbsp. rice vinegar
- 2 tsp. soy sauce
- 4 tsp. Heinen’s garlic powder
- 2 tsp. Heinen’s pure organic maple syrup
For the Tacos
- Siete Foods grain free almond flour tortillas
- 1 avocado, sliced
- Cilantro, for serving
- Lime wedges, for serving
- Arrange the panko bread crumbs in an even layer on a baking tray. Bake at 400°F until golden and crispy, about 5-10 minutes. Remove from the oven.
- In a bowl, whisk together the whole wheat flour, garlic powder, sriracha, soy sauce, oat milk, salt and pepper. Coat each cauliflower floret in this mixture, then transfer to the baked breadcrumbs. Toss to coat.
- Arrange the breaded cauliflower florets on a baking sheet and bake at 400°F for 20 minutes.
- In a bowl, toss the carrots, red cabbage, lime juice and salt. Set aside.
- In a small bowl, whisk together all of the ingredients for the Bang Bang sauce. Set aside.
- Toast the tortillas.
- Fill the tortillas with the slaw, breaded cauliflower and avocado.
- Drizzle the Bang Bang sauce over top and garnish with cilantro.
- Serve with lime wedges and enjoy!