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Vegan Baja Fish Tacos with Chipotle Cream and Cilantro Lime Slaw
Ingredients
  • 2 portobello mushroom caps
  • 1 cup chickpea flour
  • 1 ½ cups aquafaba
  • 2 tbsp kelp powder
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • 1 ½ tsp sea salt
  • 8 to 16 small corn tortillas
  • grapeseed oil (if frying)
  • cooking oil spray (if baking) optional
  • subheading: Chipotle Cream:
  • ½ cup raw cashews
  • ½ cup salsa
  • ¼ tsp sea salt
  • subheading: Cilantro Lime Slaw:
  • 3 cups cabbage
  • ¼ cup chopped green onion
  • ¼ cup chopped cilantro
  • 3 tbsp lime juice
  • 1 tbsp agave nectar
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