vegan fish tacos

Refreshing veggies, zesty lime flavor, addictive spicy heat, and a subtle ocean-like flavor make these Vegan Fish Tacos perfect for your Taco Tuesday rotation.&nbsp;

Vegan Fish Tacos with Cilantro-Lime Corn Slaw

14 oz cans hearts of palm (, drained & rinsed)

vegan butter (, melted)

lime juice (, freshly squeezed)

chili powder

cumin

cayenne pepper

garlic

sea salt (, more to taste)

vegan mayo

agave nectar

jalapeño (, deseeded & minced)

purple cabbage (, shredded or chopped)

corn kernels (, thawed)

cilantro (, chopped)

corn tortillas

avocado (, peeled and cubed)

Preheat oven to 425° F (220° C). Lightly grease or line a large baking tray/dish with parchment paper.&nbsp;

Add the hearts of palm to a food processor and give 2-3 long pulses, until shredded. Don't over process. The mixture should have a fish-like consistency. (*see photo above). If your processor is small, blend in two batches.&nbsp;

To a med-large bowl, add vegan butter, lime juice,&nbsp;chili powder,&nbsp;ground cumin,&nbsp;cayenne pepper,&nbsp;granulated garlic &amp; sea salt. Whisk to combine well.&nbsp;

Add shredded hearts of palm to the bowl and gently combine. Now add 1/2 tablespoon of the kelp granules and combine. Taste before adding 1/2 tablespoon more, so you can determine how much ocean flavor you'd like.&nbsp;

Place on your prepared baking tray/dish in one layer. Bake for 10-12 minutes, until lightly browned on some edges.&nbsp;

In a large bowl, whisk together the vegan mayonnaise, lime juice,&nbsp;agave nectar,&nbsp;granulated garlic &amp;&nbsp;sea salt. Now&nbsp;add&nbsp;the&nbsp;cabbage, corn,&nbsp;jalapeño, and cilantro. Combine well.&nbsp;

Cilantro-Lime Corn Slaw

Place a tortilla in a cast iron or stainless steel skillet over medium heat (don't add oil). Cook for 30 seconds on each side. Remove and cover with a slightly damp dish towel to keep warm. Repeat with remaining tortillas.&nbsp;

Assemble tacos, by adding a few tablespoons of hearts of palm mixture. Top with slaw and cubed avocado. Serve&nbsp;immediately. * Serve with vegan sour cream, salsa, hot sauce or lime wedges on the side if desired.&nbsp;

Taco Assembly

The crispiest vegan fish tacos, made with banana blossoms, baja slaw and spicy mayonnaise.

Vegan Fish Tacos

290 g banana blossoms ((that's

kombu ((or any other kelp))

tsp old bay seasoning

water

fine sea salt

red onion

limes

mayonnaise

soy milk

tsp apple cider vinegar

garlic powder

lime

lime juice

tsp sriracha hot sauce

100 g white cabbage ((shredded finely with a mandolin or vegetable peeler))

salt and pepper

radishes ((finely sliced))

flour

baking powder

275 ml beer ((make sure it's vegan))

vegetable oil

taco tortillas

g coriander

avocado ((finely diced))

tsp Tajin seasoning ((optional))

lime wedges

Carefully open and drain the tin of banana blossoms. Gently rinse under cold water to remove the brine. Place in a medium bowl or ziplock bag.

To the bowl/bag, add the remaining &quot;fish&quot; ingredients. Cover/seal and place in the fridge to marinade for a minimum of 4 hours.

To Make the Banana Blossom &quot;Fish&quot;

Using a mandolin or very sharp knife, slice the red onion as thinly as possible. Place in a bowl or ziplock bag and add the lime juice. Cover/seal and place in the fridge to pickle for a minimum of 4 hours.

To Make the Lime Pickled Onion

If you have a squirty bottle (an old ketchup bottle will do) add all the ingredients and give it a good shake. If you don&#x27;t have a bottle, just use an old jam jar. Leave in the fridge while the banana blossoms marinate.

To Make the Baja Sauce

In a medium bowl, mix the finely shredded cabbage with the remaining slaw ingredients. Cover and place in the fridge until needed.

To Make the Baja Slaw

In a medium bowl, mix together the flour and baking powder. Place in the freezer for a minimum of 30 minutes to chill, or until you&#x27;re ready to fry. Place the can/bottle of beer in the fridge to make sure it&#x27;s super cold.

Once the banana blossoms are marinated, remove them from the marinade and place on a plate. Using a very sharp knife, slice them into taco-sized portions (around 2-3 inches long).

If necessary, heat your tortillas in a dry frying pan and wrap in a napkin to keep warm.

Place a medium, high-sided saucepan on a medium heat and add around 3-4 inches of vegetable oil. Using a probe or candy thermometer, bring the oil to 170c. Once the oil is to temperature, reduce to heat to low.

Remove the flour mixture form the freezer and pour in the beer. Mix well until you have a thick, smooth batter. Take two pieces of banana blossom and dunk them in the batter, making sure they&#x27;re nicely coated. Carefully place them both in the hot oil (they should sizzle immediately). Fry for a total of around 2 minutes, flipping half-way through, or until golden brown all over. Remove from the oil and place on a plate lined with kitchen towel. Repeat the process with the remaining pieces of banana blossom. If any of the pieces go soggy or cold while waiting for the later pieces to fry, give them a second fry to crisp them back up.

To assemble, take a tortilla and add some slaw, followed by a piece of &quot;fish&quot;, topped with some pickled onions, a good squirt of baja sauce, some diced avocado, coriander, a sprinkle of Tajin and a squeeze of lime juice.

To Make the Crispy Batter

This Vegan Fish Tacos bowl is made with beer-battered vegan "fish", fresh Baja cabbage slaw, seasoned corn, and creamy Baja sauce for a meal everyone will love.

Vegan Fish Tacos Bowl

white rice

sautéd corn kernels

coconut oil

Beer Battered Faux-Fish Sticks

red onions (thinly sliced)

white cabbage

juice of 1 lime

cilantro (minced)

salt (to taste)

jalapeno (minced)

jalapeño (thinly slice)

cilantro

avocado (cubed)

In a small bowl combine the ingredients for the cabbage slaw. Refrigerate until ready to use.

In a small cast-iron skillet heat coconut oil over medium-high heat. Add corn and sauté for 7-9 minutes, stirring frequently, until lightly brown and fragrant. Remove from heat and let cool.

Prepare the Beer Battered Fish Sticks according to these instructions.

In a separate bowl combine the ingredients for the Baja sauce. Refrigerate until ready to use.

To assemble the bowl, evenly divided the cooked rice between two bowls. Add red onions, a scoop of cabbage slaw, and sautéd corn. Top with 3-4 vegan fish sticks and Baja sauce.

Add desired toppings and serve immediately.

The vegan “fish” tacos to make on repeat. Quick-marinated slabs of golden-crusted tofu, avocado slathered tortillas, and a spicy sesame slaw come together in these favorite tacos.

coco aminos or soy sauce

ponzu sauce

sriracha sauce

cornstarch

extra virgin olive oil

tempeh bacon, cooked until browned

tortillas

coleslaw

avocado

green salsa, optional

Combine the coco aminos, ponzu sauce and sriracha in a shallow container. Arrange the tofu in the marinade and coat well. Allow to marinade for at least twenty minutes, or up to for days.

Marinate the tofu:

When you’re ready to cook the tofu, toss the tofu with the cornstarch, dust off any extra, and pan-fry, in a single layer, over medium-high heat in a skillet with the olive oil. Remove and set aside. If your tempeh isn’t already cooked, brown it in a bit of oil in the same pan.

Cook the tofu and tempeh:

To make the tacos, rub the outside of each tortilla with a bit of olive oil, this will help them crisp up and get nice and golden. Slather the inside of each tortilla with a bit of avocado and salsa, and arrange a couple slabs of tofu on top of the avocado, along with a  couple strips of tempeh bacon. Fold the tortilla in half and cook in a hot skillet until golden on both sides.

Open each taco and put a couple big scoops of coleslaw in each taco, more than you would think you’d like. It’s delicious!

Assemble the tacos:

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