Chartreuse is my favorite color and tacos are my favorite food, so it was natural to combine them together in one delious dish. I prefer corn torillas for this recipe. My local favorites are La Noria. You can order them from 5 Points Market in Tucson. They ship nationwide. www.5pointstucson.com
Preheat the oven to 375˚
Cover a 12″ x 18″ half sheet pan with parchment paper and set aside.
In a medium bowl, combine the mayonnaise, sriracha and water. Whisk to combine. Add the romanesco and toss to coat.
In a separate medium bowl mix the panko with salt and pepper. Dip a piece of romanesco one at a time into the panko, shake off excess crumbs and place on the parchment lined pan. Repeat until all of the romanesco is coated. Bake in oven for about 25-30 minutes until golden brown.
While the romanesco is baking, prepare all of the garnishes. Place in small serving bowls.
Heat a large non stick skillet over medium heat for 5 minutes. Heat the tortillas until they lightly brown and barely toasted on both sides, about 1 minute per side. Keep the tortillas warm in a tortilla warmer.
When the romanesco has finished baking, place in a serving bowl. Place the romanesco, torillas and garnishes on table and build your own tacos.
- 4 cups Romanesco florets, cut into bite size pieces
- ½ cup vegan mayonnaise
- 3 tbsp sriracha
- 2 tbsp water
- 1½ cups panko breadcrumbs
- 1 tsp pink himalayan salt
- ½ tsp freshly ground black pepper
- 12 La Noria tortillas (see note above)
- 2 cups shredded white cabbage
- ½ cup cilantro leaves
- ½ cup julienne sliced radishes
- ½ cup chopped scallions
- 2 chopped avocados
- fresh lime wedges
- ½ cup non dairy sour cream