Ingredients

• 2 14-oz cans of artichokes, drained, rinsed, and quartered
• 1 cup plant-based milk
• 1 cup whole wheat flour
• 2 cups panko bread crumbs
• ¼ cup nutritional yeast flakes
• 1 teaspoon garlic powder
• 2 tsp Old Bay Seasoning
• 1 Nori Sheet, roasted and crumbled
• One 8-ounce package shredded cabbage or coleslaw mix
• 8-10 Corn tortillas

     Lime Dressing

• 1 large ripe avocado, pitted and peeled
• 2 garlic cloves, peeled
• 1 jalapeno, seeded
• ½ cup cilantro leaves (loosely packed)
• ½ cup water
• 2 tablespoons lime juice
• 2 tablespoons apple cider vinegar
• 1 ½ tablespoon pure maple syrup
• ¼ teaspoon cumin
• ¼ teaspoon sea salt

     Garnish

• 1-2 tablespoons Sriracha
• 2 limes, sliced
• ¼ cup cilantro, chopped

Directions

1. Preheat oven to 400°F.
2. Prepare your dredging stations: Bowl #1 : flour Bowl #2: milk Bowl #3: panko breadcrumbs, nutritional yeast flakes, garlic, nori crumbles, old bay seasoning.
3. Dip the artichoke quarters in the flour and cover completely, then the milk, and then the panko mixture coating well. Place onto a parchment lined baking sheet. Repeat until all the pieces are breaded. Bake for about 10-15 minutes or until breading is golden brown.
4. Place the dressing ingredients into a high powered blender and blend until smooth and creamy.
5. Place half of the dressing into the cole-slaw mixture and toss until thoroughly combined. Use the remaining dressing to drizzle over tacos.
6. Assemble: Place the baked artichokes into a corn tortilla and top with slaw and lime dressing. Garnish with sriracha, limes, and cilantro.

Tips & Hints

• Breaded artichokes are a delicious appetizer all alone with almost any type of dipping sauce. If you like them more or less “fishy” flavored, simply add more nori or omit depending on personal preference.