Crispy Fish Tacos with Cabbage Slaw

Ingredients

white fishcut into 1-2 inch pieces

Veganextra-firm tofu pressed and cubedpress first, sear longer for color

3 lb3 lb

gluten-free crackers

3 bag

egg

Veganground flaxseedmix with 3 tbsp water, let sit 5 min

3 egg3 tbsp

apple cider vinegar

3 tsp

chili powder

3 tsp

garlic powder

1 1/2 tsp

onion powder

3/4 tsp

cumin

3/4 tsp

salt

1 1/2 tsp

pepper

3/4 tsp

avocado oil spray

as needed

coleslaw mix

36 oz

red onionthinly sliced

1 1/2 cup

cilantrofinely chopped

0.99 cup

limejuiced

6 limes

Greek yogurt

Dairy-freefull-fat coconut milk

0.99 cup0.99 cup

Mexican-style hot sauce

4 1/2 tsp

tortillas

Vegancorn tortillas

as needed3 as needed

Method

1. 01Combine coleslaw mix, red onion, cilantro, lime juice, and salt in a large bowl. Massage gently with hands and set aside.
2. 02Whisk Greek yogurt, lime juice, and hot sauce in a bowl. Add water if needed for thinner consistency. Set aside.
3. 03Preheat air fryer to 390°F.
4. 04Whisk egg and apple cider vinegar in a shallow bowl.
5. 05Pulse crackers in food processor until they resemble breadcrumbs.
6. 06Combine cracker crumbs with chili powder, garlic powder, onion powder, cumin, salt, and pepper in a shallow bowl.
7. 07Working in batches, coat fish in egg wash, then in cracker mixture.
8. 08Spray air fryer basket lightly with oil. Add fish and spray lightly with oil.
9. 09Cook 8-10 minutes until opaque, flakes easily, and reaches 145°F internal temperature.9 min
10. 10Warm tortillas on stovetop. Assemble tacos with fish, slaw, and yogurt drizzle.

Fits

• Gluten-free