Vegan Artichoke Tacos

This Artichoke Taco recipe is best served with fresh warm tortillas filled with cabbage, tomatoes, avocado, onions, and mayo. For ultimate texture and flavor, mix in our Quartered Artichoke Hearts.

Prep Time: 
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2 Jars Reese Quartered Artichoke Hearts, drained, patted dry, and halved
½ C Vegan Mayo
2 tsp Chili Powder, divided
2 tsp Cumin, divided
1 tsp Garlic Powder, divided
1 tsp Onion Powder, divided
Salt and Pepper to Taste
Juice of 1 Lime, + extra for serving
1 C Panko Breadcrumbs
16 Corn Tortillas
Toppings of choice - shredded lettuce, corn salsa, vegan chipotle crema, etc

1. Preheat air fryer to 400 degrees and line a baking sheet with foil.
2. In a medium bowl whisk the vegan mayo, 1 tsp each chili powder and cumin, ½ tsp each onion and garlic powder, salt and pepper to taste, and the juice of 1 lime.
3. Gently toss the artichokes into the mayo mixture until lightly coated.
4. In another bowl, whisk the panko, and remaining spices along with salt and pepper to taste.
5. Coat the artichokes in the breadcrumbs, pressing them into the artichokes to ensure that the breading sticks. Shake off any excess and place artichokes onto the prepared pan.
6. Air fry at 400 degrees for 13-15 minutes, or until golden brown and crispy.
7. Warm the corn tortillas over the stove or in the microwave. Use 2 tortillas per taco.
8. Start by adding 3 fried artichokes to each taco, then top with the toppings of your choice.
9. Enjoy!
Recipe Creator: Liz Buuck @buuckfarmsbakery