You put the lime in the coconut and shake it all up! That’s kind of how this recipe went. Crunchy deliciousness in lime-coconut taco form!
- 1 bag pre cut broccoli and cauliflower florets
- 1 can coconut milk
- 2 TBsp lime juice
- 1 tsp salt
- 1 cup panko breadcrumbs
- 1 cup cornmeal
- 1 cup shredded coconut
- 3 tsp paprika
- 2 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp tumeric
- salt and pepper to taste
- vegan ranch dressing (at most Whole Foods)
- your favorite type of slaw (I googled a quick recipe for sweet and sour slaw)
- Salsa or sriracha for toppings
Heat your oven to 400 degrees. Make your slaw and set in the fridge. Now work on the baked veggies:
Combine coconut milk, lime, and salt in one bowl.
Combine breadcrumbs, cornmeal, coconut, and spices in the other.
Spray a cookie sheet with non stick spray.
First dip broccoli or cauliflower in the coconut milk mixture. Then in the breading. Then put on the cookie sheet.
Once these are all ready bake at 400 for 25 minutes, flipping half way in between.
For the tacos: first place some slaw, then the veggies, then the ranch on top of that! And sriracha if you want.
I also made an oldie but a goodie in the same night: lime cashew tofu tacos!