1 box Buffalo Cauliflower Wings (Recommended Wholly Veggie Buffalo Wings)
4 small flour or corn tortillas
1 Tomato, diced
Jarred marinated /pickled eggplant
Chipotle Sauce to taste
Radicchio slaw (recipe below)
Pickled red onions (recipe below)
For radicchio slaw
1 lime, juiced
1 tbsp honey
For pickled red onions
1 red onion, thinly sliced (use a mandoline if you have one)
1/2 cup apple cider vinegar
1 tbsp white sugar
1 1/2 tsp salt
For the radicchio slaw: Finely slice the radicchio and add to a medium-sized mixing bowl. Add lime juice and honey and mix well. Set aside in fridge.
For the pickled red onions: In a saucepan over medium heat, combine apple cider vinegar, sugar and salt. Cook until mixture reaches a simmer.
While the mixture is cooking, place the thinly-sliced onions in a small bowl or mason jar. Pour heated mixture over onions, ensuring onions are submerged, mixing well. Cover and let onions marinate for 30 minutes.
Serve immediately with tacos, refrigerate extras in a sealed container for up to 2 weeks.
For tacos: Cook Buffalo Wings according to the package, if using Wholly Veggie Wings cook at 425°f for 23-25 minutes, flipping halfway through.
Remove cooked wings and evenly coat in Buffalo sauce. Heat tortillas in a pan over low heat until warm.
Assemble tacos, layering the radicchio slaw, cauliflower wings, eggplant, tomatoes, pickled red onion and chipotle sauce to taste.
Recipe and image courtesy of Wholly Veggie.