Everyone loves Taco Tuesday and this recipe is one everyone can enjoy, including your vegan friends and family! Banana Blossom makes the perfect vegan fish alternative, combine with lemon and nori for that classic sea side taste.
To simplify the process feel free to use premade dressing and cajun seasoning.
Simply combine all spices in a small bowl. Store in an air-tight jar.
Preparing the Fysh:
Drain the can of banana blossom. Carefully rinse under cold water to remove the brine and gently place into a bowl.
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.
Next pour the marinade over the banana blossom, then cover and place into the fridge for minimum 3h or over night.
Preparing the batter:
In a large bowl, combine the flour, tapioca flour and the baking powder.
Next, pour in the beer or sparkling water (ensure it’s super cold). Also add the remaining ingredients for the batter.
Stir until no lumps remain. Set aside.
Cook the Fysh:
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.
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.
Next repeat the process for the remaining banana blossom.
Green Goddess Dressing:
Soak cashews in boiling water for 10 minutes. Next drain and let cashews cool.
Place remaining ingredients for the dressing into a high-speed blender and blend until very smooth and creamy.
Thinly slice the red onion.
Place into a small sauce pan, add the maple, apple cider vinegar and water. Bring to boil for a minute.
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:
Simply slice cabbage, season with olive oil and salt and pepper. Set aside.
Cooking the fresh corn:
Scrape the corn off the cob by using a sharp knife.
Heat 1 tbsp of olive oil in a pan.
Cook corn over medium heat for 10 minutes or until golden.
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!
5 bunches of coriander (required for cabbage mix AND green goddess dressing) Tortillas 1 can banana blossom 1 fresh corn Sliced lettuce Sliced jalapenos (fresh) Olive oil Salt, Pepper
Marinade for the fysh: 1 nori sheet, crushed 1 tbsp cajun seasoning 3 tbsp olive oil| 2 tsp minced garlic ¼ cup coco aminos ½ juice of a lime ¼ tsp salt Pinch of pepper
Green Goddess Dressing: 1/2 cup soaked cashews 1 avocado 1 bunch of coriander (stems removed) 1 tsp minced garlic 3 tbsp apple cider vinegar 1/3 cup water ½ juice of a lemon
Pickled onions: 1 red onion, thinly sliced ¼ cup apple cider vinegar ½ cup water 2 tbsp maple
Beer Batter: ¼ cup almond milk 1 tsp cajun seasoning + 1 tbsp of the fysh marinade 1 tbsp olive oil 5 tsp salt 1 cup cassava flour ½ tsp baking powder 3 tbsp tapioca starch ½ cup beer or sparkling water ½ cup still water
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