I'm excited to share my latest creation with you a delicious and healthy twist on the classic fish taco. Introducing my Vegan Fish Taco, inspired by my recent trip to Guadalajara, Mexico. This recipe is perfect for those who are looking for a tasty vegan alternative without sacrificing flavor. Check out this video for step-by-step instructions.
Fish Ingredients
1/2 Head of large Cauliflower (cut into small florets size pieces, steamed but firm)
1 Nori Sheet (cut into very small pieces)
1 cup of Tempura Flour
3/4 cup Water
Tortillas
Fish Seasoning Blend:
1 Tablespoon Smoked Paprika
1/2 Tablespoon Salt
1/2 Tablespoon White or Black Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Thyme
1 tsp Oregano
Pinch of Cayenne Pepper (optional)
Mix all ingredients together and store in an airtight jar.
Fish Sauce:
1/2 cup Vegan Mayo
1/2 cup Vegan Sour Cream
2 Tablespoons Fresh Lime Juice
2 Tablespoons Fresh Cilantro or 1 TB Dried Parsley
1-2 Garlic Cloves (minced)
1 tsp ground Cumin
Salt and Black Pepper to taste
Mix all ingredients together.
Topping Ideas:
Shedded Purple Cabbage
Sliced Onions
Shredded Carrots
Oil to fry (Grape seed, Coconut or oil of choice)
Instructions
Place the steamed cauliflower on a baking sheet that is lined with parchment paper. Sprinkle the cauliflower with the fish seasoning on all sides. Press the nori pieces into each piece of cauliflower florets and allow to sit for 2 minutes so that the nori will adhere to the cauliflower.
In a medium bowl mix the water and the tempura flour together until well combined. Pour the batter onto the seasoned cauliflower that is on the baking sheet covering each piece evenly.
Place oil in a large frying pan on high temperature heat. Fry the cauliflower pieces until golden brown. Remove and place on a paper towel to remove excess oils.
Serve in a warm tortilla with toppings.
Note: cook the cauliflower in batches so not to over crowd the pan. Be sure to cook the cauliflower on high temperate so the tempura batter will become crispy and not soggy.
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