Vegan ‘Fish’ Tacos

Ingredients (22)

• ·can banana blossom, canned
• ·tbsp soy sauce
• ·piece lemon juice
• ·tbsp olive oil
• ·tbsp dried seaweed/nori flakes
• ·tbsp mayo
• ·tsp dijon mustard
• ·small gherkin, diced
• ·tbsp capers, finely chopped
• ·bunch dill, finely chopped
• ·piece lemon
• ·pinch salt
• ·tbsp flour
• ·tbsp cornflour
• ·tsp baking powder
• ·tsp garlic powder
• ·tsp turmeric powder
• ·tsp smoked paprika
• ·pinch salt
• ·cup beer
• ·soft corn tortillas
• ·pickled red cabbage

1. 1

   Open the canned banana blossom, gently take them out and place them in a container.

2. 2

   Add in the soy sauce, lemon juice, olive oil, and dried seaweed/nori flakes. Leave to marinate for at least 2 hours in the fridge.

3. 3

   To make the tartar sauce, combine mayo, dijon mustard, diced gherkins, capers, dill, lemon juice, and salt in a bowl. Mix well and set aside.

4. 4

   For the wet batter, add flour, cornflour, baking powder, garlic powder, turmeric powder, smoked paprika, and salt to a bowl. Mix well together.

5. 5

   Add in the beer and incorporate.

6. 6

   Coat each piece of marinated banana blossom in plain flour first, then in the wet batter, ensuring each one is fully coated.

7. 7

   Carefully place each coated piece in a pan with oil over high heat.

8. 8

   Shallow fry for about 2 minutes or until golden brown, turning them over halfway through.

9. 9

   Remove from the oil and place on a plate with kitchen paper. Repeat until all banana blossom is used.

10. 10

    Serve with soft corn tortillas, pickled red cabbage, gherkins, and tartar sauce.