When I first discovered banana blossoms, I had no idea how they would revolutionize my taco nights. The moment I opened a can, their delicate, flaky texture felt like uncovering a hidden treasure. Little did I know, this vibrant ingredient could be transformed into the most delectable Vegan Fish Tacos!
With the first bite, a savory combination of lime, garlic, and spice dances on your taste buds, transporting you to sun-soaked coastal shores. Perfect for those nights when fast food no longer excites, these tacos offer a satisfying crunch and a burst of freshness in every mouthful.
Whether you’re catering to a crowd or simply looking to spice up your weeknight dinners, this recipe is not only stunningly simple to prepare but also a delightful way to enjoy a plant-based twist on a classic favorite. Grab your ingredients, and let’s whip up a batch of irresistibly crispy Banana Blossom “Fish” Tacos that are bound to impress!
Why You’ll Adore These Vegan Fish Tacos!
Flavor Explosion: Each bite bursts with zesty lime, savory garlic, and a hint of sriracha that will keep you coming back for more.
Unique Ingredients: The banana blossoms create a delightful flaky texture that mimics traditional fish, giving these tacos a creative twist.
Quick Prep: With just 20 minutes of hands-on time, you can have these tacos ready to entertain your taste buds or impress guests.
Crowd Pleaser: Perfect for gatherings, these plant-based beauties are a fantastic way to introduce vegan cuisine to friends and family.
Easy Assembly: Simply layer on the toppings—your pickled onions and Baja sauce will elevate this dish to new heights!
Eager to spice up your dinner routine? Check out my tips for easy weeknight meals that your family will love!
Vegan Fish Taco Ingredients
For the “Fish”
• 290 g banana blossoms – These delicate blossoms mimic the texture of fish beautifully.
• 4 g kombu – Adds a subtle umami flavor to the dish, enhancing the sea-like taste.
• 1 teaspoon old bay seasoning – Provides a delightful mixture of spices that elevates the taco flavor.
• 360 ml water – Essential for soaking the kombu and marinating the banana blossoms.
• ⅛ teaspoon fine sea salt – A touch of salt is crucial for enhancing the overall flavor.
For the Pickled Onions
• 1 red onion – Thinly sliced for a nice crunch and tangy taste.
• Juice of 1.5 limes – Fresh lime juice brightens the pickled onions and adds zest.
For the Baja Sauce
• 90 g vegan mayonnaise – Creamy base that makes the sauce rich and indulgent.
• 20 ml soy milk – Helps to achieve a nice consistency for the sauce.
• ½ teaspoon apple cider vinegar – Adds tanginess that balances out the creaminess.
• ¼ teaspoon garlic powder – Brings a mild savory touch to the sauce.
• ½ teaspoon lime zest – Zesty lime zest enhances the freshness of the Baja sauce.
• 2 teaspoon lime juice – For extra flavor; don’t skimp on this ingredient!
• ½ teaspoon sriracha hot sauce – Adds just the right amount of heat and kick.
For the Slaw
• 100 g white cabbage – Finely shredded for crunch and freshness in every bite.
• 1 tablespoon vegan mayonnaise – To give the slaw a creamy texture.
• ½ teaspoon lime juice – Brightens up the slaw with a refreshing zing.
• Salt and pepper to taste – Adjust to your preference for the perfect seasoning.
For the Tacos
• 3 radishes – Thinly sliced for a crisp and peppery bite.
• 200 g plain white flour – The base for your batter to create that perfect crisp.
• 1.5 teaspoon baking powder – Helps the batter rise and become fluffy.
• 275 ml beer – Use very cold beer for a light, airy batter.
• Vegetable oil for frying – Essential for that golden, crispy finish.
• 10 taco tortillas – Soft flour tortillas, the perfect vehicle for your taco fillings.
• 25 g fresh coriander – Chopped for a bright, herbaceous flavor that ties everything together.
• 1 avocado – Sliced for creaminess that complements the crispy “fish”.
• 2 teaspoon Tajin seasoning (optional) – Adds a delightful tang; sprinkle for an extra zing!
• Lime wedges for squeezing – A must-have for that additional burst of citrus flavor!
Bring these ingredients together to create your mouthwatering Vegan Fish Tacos, a delightful twist that everyone will love!
How to Make Vegan Fish Tacos
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Prepare the Banana Blossoms: Open and drain the can of banana blossoms. Rinse them under cold water and place them in a medium bowl or ziplock bag. This helps to remove any excess brine.
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Marinate: Add the remaining “fish” ingredients to the bowl or bag. Cover or seal it, and let it marinate in the fridge for a minimum of 4 hours for the flavors to meld beautifully.
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Pickle the Onions: Slice the red onion as thinly as possible. Place it in a bowl or ziplock bag, add the lime juice, then cover or seal. Refrigerate this for a minimum of 4 hours to achieve that perfect tanginess.
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Make the Baja Sauce: Combine all the Baja sauce ingredients in a squeezable bottle or jar. Shake well until smooth and refrigerate while the banana blossoms are marinating. This easy sauce packs a flavorful punch!
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Prepare the Slaw: In a medium bowl, mix the finely shredded cabbage with the remaining slaw ingredients. Cover and refrigerate until you’re ready to assemble your tacos. This will keep it crisp and refreshing!
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Chill the Batter Ingredients: In a medium bowl, mix together the flour and baking powder. Chill this mixture in the freezer for at least 30 minutes to ensure a light and crispy batter.
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Chill the Beer: Make sure your can or bottle of beer is very cold before using. This will help create the airy texture for the batter.
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Slice the Blossoms: After marinating, remove the banana blossoms from the marinade and slice them into taco-sized portions. Aim for pieces that can easily fit into your tortillas.
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Heat the Tortillas: Warm the tortillas in a dry frying pan until soft and pliable, then wrap them in a napkin to keep warm. This step ensures your tacos are not only tasty but also enjoyable to eat.
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Fry the Tacos: Heat vegetable oil in a saucepan to 170°C. Reduce the heat to low. In a bowl, mix the chilled beer with the flour mixture until well combined, creating a thick batter. Dunk the banana blossom pieces and fry in hot oil for about 2 minutes, flipping halfway until they are golden brown.
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Drain Excess Oil: Once golden and crispy, remove the fried pieces from the oil and place them on a plate lined with kitchen towel to absorb excess oil. Repeat with any remaining pieces.
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Assemble the Tacos: Take a warmed tortilla and layer on some slaw, then add a piece of “fish,” followed by pickled onions, Baja sauce, diced avocado, chopped coriander, a sprinkle of Tajin, and finish it off with a squeeze of lime juice. Each bite will be a symphony of flavors!
Optional: Serve with additional lime wedges on the side for an extra burst of zest!
Exact quantities are listed in the recipe card below.
Tips for the Best Vegan Fish Tacos
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Marinate Time: Ensure you allow the banana blossoms to marinate for at least 4 hours. This step enhances the flavor and gives the right texture to mimic fish.
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Slicing Onions: Slice your red onion as thinly as possible for a better pickle. Thicker slices won’t absorb the lime juice as effectively and may be too crunchy.
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Batter Consistency: For the batter, mix the flour and beer until there are no lumps. A smooth, thick batter is essential for achieving the perfect crispiness when frying your banana blossoms.
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Oil Temperature: Make sure the vegetable oil is at the right temperature (170°C) before frying. If it’s too hot, the batter will burn; too cool, and it won’t crisp up nicely.
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Serve Fresh: Assemble the tacos right before serving to maintain that delightful crunch and freshness. Vegan Fish Tacos should be enjoyed warm for the best experience!
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Storing Leftovers: If you have leftovers, store the fried “fish” and slaw separately. This helps keep the textures perfect for your next indulgence!
How to Store and Freeze Vegan Fish Tacos
Fridge: Keep any leftover vegan “fish” tacos in an airtight container in the fridge for up to 2 days. To maintain freshness, separate the components like slaw and sauce from the tortillas.
Freezer: For long-lasting storage, place the battered and fried banana blossoms in a single layer on a baking sheet, then freeze until solid before transferring to a ziplock bag. They’ll last up to 2 months.
Reheating: To reheat, simply bake the frozen “fish” pieces in a preheated oven at 180°C (350°F) until heated through and crispy again—about 10-15 minutes works well.
Assembling Fresh: Always assemble tacos just before serving to keep everything crunchy and fresh. Enjoy your Vegan Fish Tacos with pride, knowing they’re delightful even the next day!
What to Serve with Banana Blossom “Fish” Tacos?
Let’s create a memorable meal around your crispy, flavor-packed tacos that leaves everyone craving more!
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Cilantro Lime Rice: This fragrant rice dish complements the tacos, adding a fluffy texture and fresh lime flavor that brightens the meal.
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Spicy Black Beans: Rich and hearty, black beans offer a smoky flavor that balances the zest of the tacos. Pair with a sprinkle of fresh cilantro for an extra kick!
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Elote-inspired Corn Salad: Sweet, juicy corn mixed with lime, chili powder, and vegan mayo creates a delicious side that mirrors classic street food flavors.
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Mango Salsa: The sweet, tangy notes from diced mango combined with jalapeños provide a refreshing contrast to the savory tacos. It also adds vibrant color to your plate!
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Tortilla Chips with Guacamole: Crunchy tortilla chips paired with creamy, homemade guacamole are always a crowd-pleaser. This adds texture and a comforting element to your meal.
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Light Beer or Citrus Spritzer: A cold beer or a refreshing spritzer enhances the flavors of your meal, making it a perfect pairing for those warm taco nights!
Gather up these delightful sides and drinks to elevate your taco night into a fiesta your loved ones will never forget!
Make Ahead Options
These Vegan Fish Tacos with Banana Blossom are perfect for busy weeknights and meal prep enthusiasts! You can marinate the banana blossoms and pickle the onions up to 24 hours in advance, ensuring they’ll soak up all the delicious flavors. Simply prepare the slaw and Baja sauce a day ahead, too—store them in the refrigerator to maintain their freshness. When you’re ready to serve, just fry the banana blossoms and warm the tortillas for a quick assembly. By prepping these ingredients ahead of time, you’ll save valuable minutes and enjoy restaurant-quality results with minimal effort!
Vegan Fish Tacos Variations
Dive into a world of delicious possibilities with these easy twists on your Vegan Fish Tacos! Each variation adds a unique flair that you and your family will love.
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Gluten-Free: Swap the flour for a gluten-free blend to make a crispy batter everyone can enjoy with no gluten worries.
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Smoky Flavor: Add a teaspoon of smoked paprika to the batter for a delightful smokiness that enhances the “fish” essence.
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Spicy Kick: Incorporate chopped fresh jalapeños or a dash of cayenne pepper into the slaw for an extra spicy and exciting crunch.
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Creamy Surprise: Use silken tofu blended with lemon juice instead of vegan mayonnaise in the Baja sauce for a richer flavor and texture.
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Fresh Herbs: Mix in some chopped dill or cilantro to the batter for a burst of freshness that harmonizes beautifully with the dish.
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Robust Umami: Add a tablespoon of miso paste to your tuna marinade for an intensified umami flavor that mimics savory seafood dishes.
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Zesty Citrus: Replace lime juice with orange or grapefruit juice for a delightful twist—this adds a sweet-tart flavor to the taco assembly.
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Tortilla Choice: Experiment with corn tortillas for an authentic Mexican vibe, or try whole wheat for a heartier, healthful option.
Let your creativity flow as you experiment with these variations, ensuring your taco nights never feel mundane!
Banana Blossom “Fish” Tacos Recipe FAQs
How do I choose ripe banana blossoms?
Absolutely! When selecting banana blossoms, look for those that are shiny and tightly packed in the can. Avoid any that have dark spots or signs of browning, as these may be overripe and can result in a less pleasant texture and flavor.
What’s the best way to store leftovers?
To keep your leftover Vegan Fish Tacos fresh, store them in an airtight container in the refrigerator for up to 2 days. For optimal flavor, separate the fried “fish,” slaw, and tortillas before storing. This prevents sogginess and helps maintain the delightful crunch in each bite.
Can I freeze the banana blossoms after frying?
Very! To freeze your fried banana blossoms, lay them out in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Afterward, transfer them to a ziplock bag, where they can be stored for up to 2 months. This method prevents them from sticking together and allows for easy access when you’re ready to dive into your next taco night!
What if my batter isn’t crispy enough?
If your batter isn’t forming that perfect crispy crust, check a few things: first, ensure your oil is heated to the right temperature, around 170°C (340°F). Too low, and the coating will absorb oil and become soggy; too high, and it may burn. Also, be certain you mixed the beer and flour until smooth, as lumps can hinder crispiness. If the batter seems too watery, add a tablespoon of flour to thicken it.
Are these tacos safe for people with allergies?
Absolutely! However, be mindful of any allergies when preparing the Vegan Fish Tacos. Ensure that your vegan mayonnaise and beer do not contain any allergens pertinent to your guests, such as gluten or soy. If you’re unsure, choose gluten-free flour and a suitable alternative for the mayonnaise to accommodate various dietary needs. Always double-check ingredient labels to be safe!
Can I prepare any components ahead of time?
Certainly! You can marinate the banana blossoms and pickle your onions a day in advance. Just remember to keep everything covered tightly in the refrigerator. Prepare the slaw in advance too, and store it separately. This way, you’ll cut down on hands-on time when you’re ready to assemble your delicious Vegan Fish Tacos!
Enjoy cooking and feel free to reach out with any more questions about this delightful recipe!
Irresistible Vegan Fish Tacos with Banana Blossom Magic
Ingredients
Equipment
Method
- Prepare the Banana Blossoms: Open and drain the can of banana blossoms. Rinse them under cold water and place them in a bowl.
- Marinate: Add remaining 'fish' ingredients to the bowl. Cover and let marinate in fridge for at least 4 hours.
- Pickle the Onions: Slice the red onion thinly, add lime juice, cover, and refrigerate for at least 4 hours.
- Make the Baja Sauce: Combine all Baja sauce ingredients in a bottle. Shake well and refrigerate.
- Prepare the Slaw: Mix shredded cabbage with remaining slaw ingredients. Cover and refrigerate.
- Chill the Batter Ingredients: Mix flour and baking powder, then chill in freezer for 30 minutes.
- Chill the Beer: Ensure your beer is very cold before using.
- Slice the Blossoms: After marinating, slice banana blossoms into taco-sized portions.
- Heat the Tortillas: Warm tortillas in a frying pan until soft, then wrap in a napkin.
- Fry the Tacos: Heat vegetable oil to 170°C, mix chilled beer with flour, dunk blossoms and fry until golden brown.
- Drain Excess Oil: Place fried pieces on a kitchen towel to absorb excess oil.
- Assemble the Tacos: Layer slaw, 'fish', pickled onions, Baja sauce, avocado, coriander, Tajin, and lime juice in a tortilla.