Vegan Fish Tacos Recipes

VEGAN FISH TACOS

Vegan Fish Tacos image

These vegan fish tacos will change your world. Crispy battered "fish" on a lime-dressed purple cabbage slaw and a refreshing mango-avocado salsa. All topped of with a squirt of spicy chipotle-lime vegan crema.

Provided by Melissa

Time 45m

Number Of Ingredients 15

Ingredients

3 cups (about 300 grams) shredded purple cabbage (- $0.58)
2 limes (the zest and juice of one, the other sliced for serving - $0.46)
1 teaspoon sea salt (divided - $0.03)
1 mango (diced - $0.75)
1 avocado (diced - $1.25)
1/2 medium red onion (diced - $0.17)
½ cup (120 ml) soy yogurt (- $1.00)
2 teaspoons adobo sauce (from a can of chipotle peppers - $0.33)
1 jar of hearts of palm (6 pieces (can sub quartered artichoke hearts or oyster mushrooms) - $3.09)
Oil for frying (- $0.40)
½ cup (64 grams) flour (- $0.04)
1 teaspoon baking powder (- $0.04)
½ cup (120 ml) ice water ( (put some ice cubes in a measuring cup first then add water to reach ½ cup) - $0.00)
12 small tortillas (toasted in a pan or warmed in the microwave - $2.45)
A small bunch of cilantro (chopped - $0.20)

Steps:

Put the cabbage in a bowl and squeeze over the juice of half a lime and add ½ teaspoon of salt. Toss to combine and refrigerate.
Combine the mango, avocado and red onion in a separate bowl and refrigerate.
Combine the soy yogurt, adobo sauce, the zest of one lime, the juice of ½ a lime and ¼ teaspoon salt in a bowl and refrigerate.
Slice the hearts of palm crosswise and lengthwise into four pieces. Heat the oil in a pan over medium-high heat and prepare a plate lined with paper towels. Make sure all the taco fixings are ready and the oil is hot before you mix up the batter.
In a bowl, stir together the flour, baking powder and ¼ teaspoon salt. Whisk in the ice water to make a thick batter. Don't over mix this, it's okay if there are still some lumps. Drop in a few pieces of hearts of palm and transfer them to the hot oil. Work in batches to avoid dropping the temp of the oil. Fry, flipping once if necessary, for a couple of minutes until they are golden brown then remove them to the paper-towel lined plate to drain.
Serve all the fixings on top of warmed tortillas with a drizzle of sauce on top and a sprinkling of fresh cilantro and a slice of lime on the side.

Nutrition Facts : Calories 144 kcal, Carbohydrate 23 g, Protein 3 g, Fat 5 g, Sodium 358 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

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