Banana Blossom Fysh Tacos

Seasoning:

1. Simply combine all spices in a small bowl. Store in an air-tight jar.

Preparing the Fysh:

1. Drain the can of banana blossom. Carefully rinse under cold water to remove the brine and gently place into a bowl.
2. In a small bowl add the cajun seasoning, crushed nori sheet and the remaining ingredients for the marinade. Ensure the nori sheet has been diced very finely, it should almost look like powder. Mix the marinade by using a spoon.
3. Next pour the marinade over the banana blossom, then cover and place into the fridge for minimum 3h or over night.

Preparing the batter:

1. In a large bowl, combine the flour, tapioca flour and the baking powder.
2. Next, pour in the beer or sparkling water (ensure it’s super cold). Also add the remaining ingredients for the batter.
3. Stir until no lumps remain. Set aside.

Cook the Fysh:

1. In a medium sauce pan heat 4 inches of neutral cooking oil. Using a probe, bring the cooking oil to 180C. Once the temperature has been reached, turn the heat to low.
2. Prepare and extra bowl with only flour (about 1 cup). Next take the banana blossom and dip those into the flour and then into the batter, ensuring they are evenly coated. Carefully place the banana blossom (fry one by one) into the heated oil. Fry the banana blossom 2-3 minutes on each side until golden brown. Flip those over by using two spatulas or forks. Place the fried banana blossom on paper towel.
3. Next repeat the process for the remaining banana blossom.

Green Goddess Dressing:

1. Soak cashews in boiling water for 10 minutes. Next drain and let cashews cool.
2. Place remaining ingredients for the dressing into a high-speed blender and blend until very smooth and creamy.

Pickled onions:

1. Thinly slice the red onion.
2. Place into a small sauce pan, add the maple, apple cider vinegar and water. Bring to boil for a minute.
3. Turn off the heat and pour the onions including the liquid into a heat prove jar. Close the jar. Set aside and allow to cool.

Preparing the cabbage:

1. Simply slice cabbage, season with olive oil and salt and pepper. Set aside.

Cooking the fresh corn:

1. Scrape the corn off the cob by using a sharp knife.
2. Heat 1 tbsp of olive oil in a pan.
3. Cook corn over medium heat for 10 minutes or until golden.
4. Season with salt and pepper.

To assemble:
Heat the tortillas in the oven or microwave until slightly warm. Top with slaw, lettuce, roasted corn, the banana blossom fysh, coriander, pickled onions, fresh jalapenos, and green goddess dressing. Enjoy!