Delicious Vegan Fried ‘Fish’ Tacos Recipe
As a vegan chef, I always aim to create dishes that are both delicious and cruelty-free. Today, I want to share with you my newest recipe: Vegan Fried ‘Fish’ Tacos. These tacos bring all the indulgence of traditional fish tacos without harming any sea creatures. Instead, we will be using battered vegan fish made from banana blossoms and hearts of palm.
These tacos are easy to make, budget-friendly and perfect for a quick weeknight dinner or a fun party snack for all your vegan friends. Even if you’re not a full-fledged vegan, you’ll love these tacos because they’re packed with flavor, crispy beer-battered ‘fish,’ and come together in just 30 minutes.
I’ll guide you through making these impressive and delicious Vegan Fried ‘Fish’ Tacos. Get ready to break out the taco shells because tonight is about to get muy delicioso!
Why You’ll Love This Recipe
Picture this: crispy, beer-battered vegan fish that tastes like the real deal, all wrapped up in a warm tortilla with fresh cabbage slaw, topped with a tangy and creamy sauce. These vegan fried fish tacos are not only delicious but also cruelty-free!
You might think that vegan versions of seafood dishes don’t quite cut it, but let me tell you – this recipe will blow your expectations out of the water! Not only does it have the perfect crispy texture that you want from “fried” food, but it’s also jam-packed with flavor from the various spices and ingredients used.
One thing I love about these tacos is how versatile they are. You can easily change up the toppings to suit your preferences or what you have on hand. Maybe add some diced avocado or sliced jalapenos for some extra spice.
Plus, this recipe is perfect for those who enjoy cooking but may be trying to reduce their carbon footprint or eat more plant-based meals. Instead of using traditional fish, we’re opting for heart of palm or banana blossom to create that fish-like texture. It’s a great way to experiment with new ingredients and try something different.
Finally, these tacos are incredibly satisfying and filling. You won’t even miss the meat! They’re a great meal option for lunch or dinner and are sure to impress any guests you serve them to.
So what are you waiting for? Get ready to fall in love with these vegan fried fish tacos!
Ingredient List
The ingredients for these vegan fried ‘fish’ tacos may look overwhelming at first glance, but they are all vital in creating the perfect flavors and textures that make this dish so delicious. With just a little bit of preparation, you can have fresh, flavorful vegan fish tacos made right at home!
For the Battered Vegan Fish:
- 1 package heart of palm drained
- 1 block firm tofu pressed (about 14 oz)
- 1 banana blossom drained and rinsed (optional alternative to heart of palm)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ cup panko breadcrumbs
- beer battered (using a vegan beer)
- Salt (¼ tsp)
- Onion powder (¼ tsp)
- Garlic powder (1 tsp)
- Old Bay (2 tsp)
- Cayenne pepper (¼ tsp)
For the White Sauce:
- 1 cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- Juice of 2 limes
- Salt and sugar (to taste)
For the Cabbage Slaw:
- 1 small head of purple cabbage, finely chopped
- 3 tbsp red onion, finely chopped
- Juice of 1 lime
- Salt (to taste)
Additional Toppings:
- Tortillas (corn or flour)
- Avocado slices
- Cilantro
- Lime wedges
- Taco sauce
- Soy sauce
This recipe can be made gluten-free by using gluten-free flour and panko breadcrumbs. The vegan beer batter is what makes these tacos crispy and delicious, just like traditional fish tacos. Don’t leave out the banana blossom, as it mimics the texture of seafood and is a fantastic ingredient to create a ‘seafood’ quality for your dish. The slaw adds great crunch and freshness to balance the flavors in these tacos. Don’t forget to add a little bit of cilantro lime crema or avocado crema on top, it really adds up to your taco game!
The Recipe How-To
1. Prepare the Vegan Fish
Firstly, prepare the beer-battered vegan fish. In a medium-sized mixing bowl, mix 1 cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of baking powder, and ¼ teaspoon each of salt and onion powder before adding in 1 cup of vegan beer. Stir together the ingredients until they are mixed but still lumpy, put it aside for a few minutes.
While waiting for the batter to sit, start to prepare the vegan fish by draining the hearts of palm or extra-firm tofu that have been pressed to remove any excess water.
If using hearts of palm, use your hands or a fork to shred them into bite-sized pieces. Alternatively, slice the extra-firm tofu into small 1/2-inch thickness pieces.
Then dip each piece of shredded hearts of palm or sliced tofu into the batter and ensure that it is well coated on all sides. After covering all pieces with the batter, coat them in one cup of panko breadcrumbs, pressing lightly so that breadcrumbs adhere.
2. Fry Vegan Fish
In a large saucepan filled with oil that has been heated to around 350°F (180°C), gently place 6-7 battered vegan ‘fish’ pieces at a time until they are golden brown and crisp for about two minutes.
Use tongs or a slotted spoon to remove the cooked vegan ‘fish’ from the hot oil and place them on a paper towel-lined plate to drain excess oil.
Repeat until all vegan ‘fish’ have been cooked and set aside in a warm place.
3. Prepare The Slaw
Combine half a head of purple cabbage finely chopped, 3 tbsp finely chopped red onion, and ½ tsp salt in another bowl. Mix 2 tbsp apple cider vinegar, 2 tbsp sugar, and 1 tbsp lime juice in separate bowl.
Pour vinegar mixture over cabbage mixture and toss until blended. Lettuce leaves and avocado slices can be added aside from slaw as an option.
4. Warm Up Tortillas
Warm up four tortillas at once over medium heat on the stovetop by placing them on dry skillet pan for 10 seconds on each side until warmed through or use oven heated at 300°F (150°C) for fewer than 5 minutes.
5. Assemble Vegan Tacos
On top of each tortilla, place portions of purple cabbage slaw alongside two to three battered vegan ‘fish’ pieces per taco. Garnish tacos with chopped cilantro leaves plus another drizzle of lime juice if needed according to preference; serve immediately.
Enjoy tasty crispy beer-battered vegan ‘fish’ tacos with friends and family!
Substitutions and Variations
Now, let’s talk about substitutions and variations to make this recipe even more versatile and enjoyable.
If you’re looking for gluten-free options, swap the plain flour with gluten-free flour or cornstarch. You can also use gluten-free breadcrumbs instead of panko breadcrumbs.
For a healthier twist, you can opt for baked vegan fish instead of fried. Simply coat the hearts of palm or firm tofu in your batter and bake them on a lined baking sheet in a preheated oven at 375°F for 20-25 minutes, flipping halfway through.
If you want to switch up the flavor profile, try using banana blossom in place of the hearts of palm or tofu! Banana blossom has a meaty texture similar to shredded chicken and it pairs well with taco seasoning. To prepare the banana blossom, rinse and drain it thoroughly before shredding it by hand or pulsing it in a food processor.
You can also experiment with different taco toppings and sauces! Instead of red onion and purple cabbage slaw, try using diced tomatoes and shredded lettuce for a fresher taste. And rather than traditional taco sauce, whip up an avocado crema with avocado, vegan mayonnaise, lime juice, salt, and pepper.
Lastly, for those who love spice – add more cayenne pepper or chili powder to your beer batter to give your tacos an extra kick. Remember that cooking is all about creativity and making it your own!
Serving and Pairing
After all the hard work that goes into making these delicious vegan fried ‘fish’ tacos, you need to know how to serve and pair them perfectly. As the tacos are made with crispy beer-battered vegan fish, it’s essential to balance the fried texture with some lighter and zesty ingredients.
I highly recommend pairing these tacos with some tangy and refreshing toppings like sliced avocado, finely chopped red onion, and purple cabbage slaw. These toppings add a brightness that cuts through the richness of the batter and balances the flavors perfectly.
To serve these tacos, heat up your tortillas using your preferred method. Then layer on the battered vegan ‘fish’, cabbage slaw, avocado slices, and red onion. Don’t be shy with your toppings – try sprinkling on some extra lime juice or cilantro leaves for added zest.
For an extra pop of flavor, dip your fish tacos in a creamy sauce like avocado crema or a classic baja fish taco sauce. Both of these sauces are easy to make and take no time at all to whip up. Their bright green color matches the overall aesthetic of the dish and pairs seamlessly with the fish-less fish tacos.
Finally, to complete your meal perfectly, why not serve it with an ice-cold vegan beer or lime soda? This is a perfect combination that brings out all the flavors of the dish and adds an extra level of indulgence to your dining experience.
Enjoy!
Make-Ahead, Storing and Reheating
I understand that life can be busy, and it’s not always easy to whip up a meal on the spot. That’s why I’ve got you covered with some useful tips on making this vegan fried ‘fish’ tacos recipe ahead of time.
Make-ahead:
If you’re planning to make the batter a few hours ahead of time, go ahead and mix all of the dry ingredients together in one container and store it in your pantry or refrigerator until ready to use. You can prep your tofu or banana blossom by cutting them into pieces and storing them in an airtight container in the refrigerator. When you’re ready to fry, simply dip the tofu/banana blossom into the batter and fry for 3 minutes or until crispy.
Storing and Reheating:
These vegan fish tacos are best enjoyed fresh, but if you have leftovers, keep them in an airtight container in the refrigerator for up to 3 days. To reheat them, preheat your oven to 375°F (190°C) and place the leftover tacos on a baking tray for 10-15 minutes or until heated through.
If you’re reheating individual pieces of fried tofu/banana blossom, use an air fryer or toaster oven to retain their crispy texture. Simply place them inside the air fryer/toaster oven basket at 350°F (175°C) for 5-7 minutes until heated through and crispy again.
Overall, with these make-ahead tips and storing instruction, you can now easily prepare this delicious vegan fish taco recipe with ease and even store it as leftovers for future meals.
Tips for Perfect Results
When making vegan fried ‘fish’ tacos, there are a few tips to ensure perfect results. As a vegan chef, I have experimented with countless variations of this recipe and have found some tried and tested methods to create the perfect tacos. Here are some tips to take your vegan fish tacos to the next level:
1. Use Panko Breadcrumbs
I highly recommend using panko breadcrumbs for this recipe as they give a crispy texture to the battered vegan fish. Other types of breadcrumbs may not give the same texture that is desired in this style of fish.
2. Drain your Tofu
Make sure you drain your tofu properly before using it for the recipe. Excess water in tofu can lead to a soggy texture that is not ideal for fish tacos.
3. Don’t Over Mix the Batter
Be careful not to over mix the batter as it can result in a tough and less crispy coating. Gently mix the ingredients until just combined.
4. Use Fresh Lime Juice
For the fish taco sauce, use freshly squeezed lime juice instead of pre-packaged lime juice. It adds a bright and zesty flavor that cannot be replicated with anything else.
5. Serve Hot and Fresh
To fully enjoy the crispy beer battered vegan fish, serve your tacos hot and fresh after frying. Cold or reheated tacos will lose their crunchiness.
6. Experiment with Toppings
The beauty of tacos is that you can customize them according to different tastes and preferences. Try different toppings such as avocado crema, ensenada-style cabbage slaw, or cilantro-lime sauce to elevate your vegan fish tacos.
By following these tips, you can achieve perfectly crispy and delicious vegan fried ‘fish’ tacos every time you make them!
FAQ
Just when you thought you knew everything there is to know about vegan fish tacos, a question pops up. Fear not though, as I have anticipated these queries and have the answers ready in this FAQ section. From ingredient substitutions to cooking techniques, this part of the article will address some of the commonly-asked questions about vegan fried ‘fish’ tacos. Let’s dive in!
What are vegan fish tacos made of?
This recipe article highlights my go-to dish for vegan “fish” tacos, featuring quick-marinated tofu with a crispy golden crust, tortillas slathered with avocado, and a deliciously spicy sesame slaw.
What is the best fish for fried fish tacos?
When it comes to making classic fish tacos, certain types of fish work better than others. Cod or tilapia are great options for achieving that authentic flavor. However, you could also opt for fish like pollock, haddock, striped bass, snapper, and don’t forget about catfish which is particularly delicious when fried.
What can I use instead of cod for fish tacos?
To sum up, there are plenty of tasty and nutritious substitutes for cod that can be incorporated into many dishes. For a fish that has a gentle taste and is solid in texture, consider trying bass, haddock, pollock, catfish, or tilapia.
What is the white sauce on fish tacos made of?
The sauce that typically goes with Baja fish tacos has a tangy and mildly spicy flavor. Its main ingredients are usually lime juice, sour cream, and mayonnaise, although variations may add other components such as hot sauce, cumin or cilantro.
Bottom Line
this recipe article, I must say that these vegan fried ‘fish’ tacos are truly a culinary delight. Not only are they absolutely delicious, but they are also a great alternative to traditional fish tacos for people who follow a plant-based diet.
By using heart of palm or banana blossoms instead of fish, and creating a crispy beer battered coating with silken tofu, this recipe is a true game-changer in the world of vegan tacos. Plus, the homemade white sauce and avocado crema add just the right touch of creaminess and flavor to make these taco truly unforgettable!
As a plant-based advocate and food enthusiast, I encourage everyone to try these vegan fried ‘fish’ tacos at least once in their life. They are an excellent way to explore new flavors and ingredients, while still satisfying your cravings for something crunchy and savory.
So, what are you waiting for? Gather all the ingredients, put on some good music, grab some friends or family members, and start cooking up a batch of these delicious tacos. Trust me- it will be an enjoyable experience that will leave everyone feeling happy and satisfied!
Vegan Fried ‘Fish’ Tacos Recipe
Ingredients
- 14 ounces silken tofu
- 2 cups panko breadcrumbs
- 1/2 cup plain flour
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1/2 cup non-dairy milk
- vegetable oil, for frying
- 1/4 head cabbage, finely shredded
- 1 ripe avocado
- 8 small tortillas
- vegan mayonnaise, to serve
Pickled onion
- 1 red onion, peeled, finely sliced
- 1/4 cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- 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.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.