Vegan Cauliflower & Chickpea Fish Tacos with Slaw
These vegan cauliflower & chickpea fish tacos with slaw are delicious, and will give you the familiarity you crave from a fish taco, but without the fish. They are easy to make, and will become a staple on your weekly menu.
You crave what you used to eat
One of the hard things about going vegan/plant based is finding a new way to fix the food that you used to enjoy eating. When I’m eating these tacos, I don’t feel like I’m giving up anything. The texture, spice and taste reminds me of those fish tacos that I loved to eat at the beach. And the great thing about these, besides them tasting amazing, is that they are much better for me and the environment. Even my husband, who is not vegan, agrees that these remind him of fish tacos.
They are so easy to make
These vegan cauliflower & chickpea fish tacos with slaw are always on repeat when I’m planning my weekly menu. They don’t require a lot of dishes (which means quick cleanup) or time to prepare, which is a win/win in my book.
I always start with the slaw. All you do is mix the dressing in a bowl and then add the coleslaw mix to it and stir. Pop it in the refrigerator until you’re ready to serve. The earlier you make it, the better it is because it becomes really creamy which tastes amazing on the taco. This slaw is also great when you’re having a cookout or with my vegan cauliflower buffalo wings. I make it often and it’s always a big hit!
After the slaw is made, I make the spice rub. In a small bowl, I add all the spices.
Usually, I will already have the cauliflower prepped (because I typically do that over the weekend, so it’s ready to go) and keep it in a ziplock. Then I add the chickpeas and the spice mixture. Then massage it all over (making sure the ziplock stays closed) and the spice is distributed over the entire thing.
As far as cooking, you can do the air fryer or the oven. I’m an air fryer girl now. I love how it cooks food and not mention, it doesn’t heat up your whole house. That’s a biggie when you live in Florida, and it’s 90 degrees with 3000% humidity.
When it’s ready, all you have to do is assemble. A little bit of the “fish” mixture and top it with the slaw. Of course, I like to add a touch of chili oil for heat. We usually have leftovers, since we are empty nesters, and it’s so good the next day too.
So what are you waiting for? Go make it! I promise, you’re going to love them!
Vegan Cauliflower & Chickpea Fish Tacos with Slaw
Slaw
- 1 16 oz bag shredded coleslaw
- 1 TB apple cider vinegar
- 2 TB maple syrup
- ½ cup vegan mayonnaise
- ¼ tsp celery salt
- ¼ tsp celery seed
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp dijon mustard
Vegan Cauliflower & Chickpea Fish Tacos
- 8 tortillas or pitas
- 1 head cauliflower cut in small florets
- 1 15 oz can chickpeas (garbanzo beans) drained
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp pepper
- ½ tsp sugar
- 1 tsp nutritional yeast
Slaw
In a medium bowl, add all ingredients except for coleslaw and mix until smooth
Add the coleslaw and mix until evenly coated
Vegan Cauliflower & Chickpea Fish Tacos
First make the rub by adding all the spices to a small bowl
Put the cauliflower florets and chickpeas in a gallon size ziplock or large bowl
Add the seasoning mix to the cauliflower and chickpeas
Mix until all pieces are coated with spice
If using an air fryer put half the mixture in the pan and cook at 400 for 15 minutes or until cooked through flipping every 5 minutes. Repeat for second batch
If using oven, put mixture onto parchment lined pan and cook in a preheated 425 degree oven for about 25 minutes or until your desired softness
To assemble tacos
Layer cauliflower, chickpea "fish" onto the pita or tortilla
Top with slaw
You can add hot sauce, chili oil or jalapenos for heat
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