Crispy Cauliflower & Potato Tacos with Tangy Dill Crema

Cut cauliflower into thick strips.

Combine milk, vinegar, and 1 1/2 cups almond meal in a bowl and mix well to form a batter-like liquid. Keep in mind this will be a thinner batter, not the kind you see when deep frying.

Combine 3/4 cup almond meal, cornmeal, pepitas, cumin, chili powder, garlic powder and salt in another bowl and mix well.

Coat diced potatoes and cauliflower slices by first dipping them in the milk mixture and then coating them in the dry mixture. 

Place on parchment lined cookie sheets.

Bake for 45-50 minutes, or until golden brown.

While cauliflower and potatoes are baking make Tangy Dill Crema, if it isn't made already.

Once baked, serve on soft corn tortillas with shredded cabbage and drizzled with Tangy Dill Crema.

 Eat as many as you can fit in your belly without pukung!