Vegan Fish Tacos Recipes
VEGAN FISH TACOS
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
Categories Main Course
Time 45m
Number Of Ingredients 15
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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