These Seaside Lime Tacos are a bright and refreshing twist on a California classic. We swap the fish for artichoke, giving you all the coastal flavor without the catch. Finished with a creamy lime drizzle, they’re bursting with citrusy goodness and plant-based flair. A little bite of sunshine in every taco!
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Seaside Lime Tacos
- Total Time: 35 minutes
- Yield: 4 servings
Description
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.
Ingredients
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- 1 cup whole-wheat flour (or oat flour for gluten-free)
- 1 cup unsweetened plant-based milk
- 2 cups panko-style bread crumbs (gluten-free if necessary)
- 1/4 cup nutritional yeast flakes
- 2 teaspoons Old Bay Seasoning
- 1 teaspoon garlic powder
- 1 nori sheet, crumbled
- 2 (14-ounce) cans artichokes, drained, rinsed, and quartered
- 1 large ripe avocado, pitted and peeled
- 2 garlic cloves, peeled
- 1 jalapeno pepper, seeded
- 1/2 cup cilantro leaves
- 1/2 cup water
- 2 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons pure maple syrup (or other liquid sweetener)
- 1/4 teaspoon cumin
- 1/4 teaspoon 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
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone mat.
- 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 breadcrumbs, nutritional yeast, Old Bay, garlic powder, and crumbled nori.
- 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.
- Meanwhile, combine all the dressing ingredients in a blender and blend until smooth and creamy.
- 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. 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.
- Put 4 tortillas ona 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.
- To assemble the tacos, put several artichokes on each warm tortilla and top with slaw and lime dressing. Garnish with sriracha, limes, and cilantro.
- Prep Time: 20
- Cook Time: 15
- Category: Entree
- Cuisine: Mexian, American
