Vegan Fried 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
VEGAN FRIED 'FISH' TACOS
Using silken tofu coated in a crispy panko coating is a great sub for fish. You can mix up the fillings as you like them - you can leave the pickled onions and make a fresh tomato salsa or mash the avocado up to make guac. Whatever you fancy!
Provided by Izy Hossack
Categories Mexican
Time 50m
Yield 8 small tacos
Number Of Ingredients 17
Steps:
- Pat the tofu with a fiew pieces of kitchen roll to remove excess moisture. Use a knife to break the tofu into rough 1-inch chunks - I like them to be imperfect, not cubes, so they look nicer!
- Place the breadcrumbs into one wide shallow bowl.
- Place the flour, salt, smoked paprika, cayenne and cumin into another wide shallow bowl and stir together.
- Place the milk into a third wide shallow bowl.
- Take the chunks of tofu and gently coat them in the flour then the milk then the breadcrumbs and onto a baking sheet.
- Fill a deep frying pan with 1/2 -inch depth of vegetable oil. Place over a medium heat and let the oil get hot - sprinkle a breadcrumb in and if it start to bubble and brown, the oil is hot enough. Add chunks of breaded tofu to the oil and fry until golden underneath then flip and cook so it's golden all over. Remove to a baking sheet lined with kitchen roll to drain. Repeat with the remaining tofu.
- For the pickled onion:.
- Heat the apple cide vinegar, salt and sugar in a small pot until steaming. Place the finely sliced red onion in a bowl or jar and pour the hot vinegar over. Let it sit for at least 30 minutes to soften and turn pink.
- Serve the hot fried tofu in warmed tortillas (I warm them over the lit gas ring of my stove), pickled onion, a smear of vegan mayo, some avocado and shredded cabbage.
Nutrition Facts : Calories 378.3, Fat 10.8, SaturatedFat 2.3, Cholesterol 2.1, Sodium 944.8, Carbohydrate 58.2, Fiber 5.7, Sugar 6.5, Protein 12.2
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