Name: Seaside Lime Tacos
Prep time: 20 min
Cook time: 15 min
Ingredients: 1 cup whole-wheat flour (or oat flour for gluten-free); 1 cup unsweetened plant-based milk; 2 cups whole grain bread crumbs; ¼ cup nutritional yeast flakes; 2 tsp Old Bay Seasoning; 1 tsp garlic powder; 1 nori sheet, toasted and crumbled (see tips); 2 (14-ounce) cans artichokes, drained, rinsed, and quartered; 1 large ripe avocado, pitted and peeled; 2 garlic cloves, peeled; 1 jalapeño pepper, seeded; ½ cup cilantro leaves; ½ cup water; 2 Tbsp lime juice; 2 Tbsp apple cider vinegar; 1 ½ Tbsp pure maple syrup or date paste; ¼ tsp ground cumin; ¼ tsp sea salt or to taste; 1 (8-ounce) package shredded cabbage or coleslaw mix; 8 (6-ounce) corn tortillas; 1–2 tablespoons sriracha; 2 limes, sliced; ¼ cup chopped fresh cilantro

Recipes » Main Dish » Seaside Lime Tacos

By Kim Campbell

(2)

The ever-popular California fish taco has not been forgotten in my kitchen. The special components in this recipe are the artichokes and creamy lime dressing. We love these easy, fun plant-based tacos.

Prep: 20 mins Cook: 15 mins Yield: 4 servings

Low Sugar Nut Free Soy Free

Reprinted from PlantPure Comfort Food (BenBella Books, 2022).

Ingredients

1 cup whole-wheat flour (or oat flour for gluten-free)
1 cup unsweetened plant-based milk
2 cups whole grain bread crumbs
¼ cup nutritional yeast flakes
2 tsp Old Bay Seasoning
1 tsp garlic powder
1 nori sheet, toasted and crumbled (see tips)
2 (14-ounce) cans artichokes, drained, rinsed, and quartered

Lime Dressing

1 large ripe avocado, pitted and peeled
2 garlic cloves, peeled
1 jalapeño pepper, seeded
½ cup cilantro leaves
½ cup water
2 Tbsp lime juice
2 Tbsp apple cider vinegar
1 ½ Tbsp pure maple syrup or date paste
¼ tsp ground cumin
¼ tsp sea salt or to taste

For Serving

1 (8-ounce) package shredded cabbage or coleslaw mix
8 (6-ounce) corn tortillas
1–2 tablespoons sriracha
2 limes, sliced
¼ cup chopped fresh cilantro

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
2. Line up three shallow bowls. In the first bowl, put the flour. In the second bowl, put the milk. In the third bowl, combine the bread crumbs, nutritional yeast, Old Bay, garlic powder, and crumbled nori.
3. One at a time, dip the artichoke quarters in the flour, covering completely; then in the milk; and then in the panko mixture, coating well. Place on the lined baking sheet. Bake for 10–15 minutes or until the breading is golden brown.
4. Meanwhile, combine all the dressing ingredients in a blender and blend until smooth and creamy.
5. Put the cabbage or coleslaw in a bowl, add half of the dressing, and toss until thoroughly combined. Reserve the remaining dressing to drizzle over the tacos.
6. Put 4 tortillas on a plate, cover with a damp paper towel, and microwave on high for 30–60 seconds or until they are warm and pliable. Repeat with the remaining 4 tortillas.
7. To assemble the tacos, put several artichokes on each warm tortilla and top with slaw and lime dressing. Garnish with sriracha, limes, and cilantro.

Cooking Tips

1. Breaded artichokes are a delicious appetizer all alone or with almost any type of dipping sauce. To adjust the “fishy” flavor, simply add more nori or omit it depending on your personal preference. Toasting nori sheets makes them crisp and easy to crumble. Place nori sheets on a baking sheet and bake at 200 degrees F for about 2 minutes or until crispy.