Buffalo “Chicken” Tacos with Avocado Creamed Cole Slaw

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Happy New Year!

No, you don’t need to eat pork on New Year’s day for good luck and prosperity. We didn’t! I made this! Again!

I’ve made this recipe three times now and each time I forget to post it. The recipe is from a gal named Jenne who is a vegan chef. She grew up in Atlanta, Georgia and learned how to make all her favorite southern soul foods all vegan. You can find this recipe here. And you can find her book here.

If you’re wondering where the avocado creamed slaw and corn tortillas came from, that was from a recipe that baked the cauliflower. We didn’t care for the cauliflower because of the flour breading and because it didn’t get crisp like this fried version, but liked the taco and creamed slaw part. This is both recipes combined into one. And trust me, you don’t need the tortillas, avocado, or slaw. You’ll be popping them in your mouth too fast to care. But, the recipe for the slaw is at the bottom of this post. And, I think these would also make a great appetizer. You could make them and serve with a side of hot sauce or buffalo sauce. Anyway, you eat them, you’ll love them! Thanks Jenne!

Dry Ingredients: 

1 – Cup GF flour

1 – tsp. cornstarch

1/2 – tsp. salt

1/2 – tsp. cayenne pepper

1/2- tsp. black pepper

1/2- tsp. onion powder

1/2- tsp. garlic powder

1/4 – tsp. Old Bay Seasoning

1 – Tablespoon Nutritional Yeast

Wet Ingredients:

1/3 cup- Hot sauce of your choice (I used Cholula)

1/4 cup – dairy free, unsweetened milk

1 Tablespoon- Dijon mustard

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For frying:

1- 24-ounce peanut oil in dutch oven

Main Ingredient:

1 head – cauliflower

Directions: 

Mix dry ingredients in one bowl

Mix wet ingredients in another and whisk

Wash cauliflower and cut up into medium and small florets

Dip cauliflower pieces into the wet ingredients and then in the dry and then wet to dry one more time. This makes for extra crunchy yumminess.

Add oil to dutch oven and heat (it’s ready when you hear a sizzle when water drops hit the oil)

Fry in batches using a slotted spoon, strainer or dumpling catcher for adding them to the hot oil. Be careful!

Fry smaller pieces 4-5 minutes until golden brown. Fry larger pieces 7 minutes until golden brown.

Lay each batch on a paper towel lined plate and keep adding the new till all the cauliflower is cooked.

Eat by themselves as poppers with hot sauce dipping sauce.

Or add to a corn tortilla with avocado slaw and fresh cilantro.

Recipe for the Avocado Creamed Slaw:

2- Avocados, mashed

2 – cloves- garlic, minced

1/4 – cup Dairy Free Sour Cream

1/4 – cup water

1/2 – tsp. salt

A squeeze of lime juice

Directions:

Add all the ingredients to a bowl and mix together well.

Add in some shredded cabbage or pre-shredded coleslaw from a bag and stir. (You can also leave some without slaw to put on top of the tacos too.)

Enjoy! And Happy New Year! 

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