Name: Baja Delish Tacos with Mango Salsa
Prep time: 30 min
Cook time: 20 min
Total time: 2 h
Yield: Serves 2 to 3
Ingredients: ½ cup (135 g) diced red onion; 1 cup (50 g) shredded cabbage; Sriracha Tartar Sauce, optional; 2 to 3 radishes, thinly sliced, optional; ⅓ cup (15 g) chopped cilantro; 1 cup (180 g) gluten-free brown rice bread crumbs (see tip); 2 tablespoons diced jalapeño; Olive oil spray; 2 teaspoons extra virgin olive oil; 2 mangos, pitted, peeled, and diced small; ¼ teaspoon dried dill; ½ teaspoon salt; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon Old Bay Seasoning; ½ teaspoon kelp granules; 1 cup (110 g) chickpea flour; Several dashes of black pepper; 2 cups (500 ml) water; Salt to taste; Juice of 1 lime; 6 corn tortillas; 1 red bell pepper, diced; 1 cup (250 ml) non-dairy milk; ¾ cup (105 g) arrowroot powder

Preparation info

Serves
2 to 3

Difficulty
Easy
Ready in
2 hr

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

It’s time to turn your kitchen into a little seaside taco shack—the kind where surfers can run up from the ocean, grab a taco, then get back to riding the waves. You’ll practically feel the cool breeze blowing through your sun-bleached locks as you top these breaded chickpea fillets with fresh mango salsa. Plop yourself down to enjoy your light yet filling taco, and you’ll find yourself transported to the sandy beach with hot volleyball players knocking the ball back and forth. Just as you