Baja no-fish tacos
When I think of my favorite days in Mexico, those fish tacos from the little roadside stands aren’t far from my mind. There’s something so special and delicious about a crispy fish taco with fresh tortillas, spicy Crema and a slaw thats as unique as the person making it! Unfortunately, eating fish on the regular like I used to isn’t aligned with my vegan values, and even if not vegan, we have to start looking at better ways to be more sustainable to our oceans. The way we overfish, bottom trawl, and have removed almost 90% of all predator fish from our oceans, shows that we need to act quickly. The best way to do this as a consumer, is to find new ways to enjoy your favorites. You can replace fish with hearts of palm, cauliflower and in this case, mushrooms!
I have a love affair with oyster mushrooms for a meat alternative and this is no exception for fish. With that said, you can replace the mushrooms for either hearts of palm or cauliflower. They all work amazing with the same cooking steps!
Vegan or not, you are sure to absolutely love this recipe and will become a new fan favorite for taco Tuesday!
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Makes 8-9 tacos:
The Goods:
For The Fish Batter & Marinade:
2 packages oyster mushrooms, peeled apart to smaller pieces
2 tbsp Big Tree Farms coconut aminos
1 tbsp minced seaweed (seaweed snacks or nori for sushi rolls)
1/4 tsp salt
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp dried oregano
2 tbsp water
2 tbsp lemon
The Batter:1 cup aquafaba
1/4 cup unsweetened plant milk
For The Crust:1 cup gluten free panko crumbs
1 cup almond flour
1 tsp salt
1 tsp oregano
1 tsp garlic powder
1 tsp coriander
1 tsp cumin
1/2 tsp black pepper
1/2 cup tapioca flour
For The Tortillas:2 cups masa
1 cup water
1/2 tbsp olive oil
3/4 tsp salt
For The Coleslaw:1 cup shredded purple cabbage
1 cup shredded carrot
1 cup jicama, peeled and thinly sliced
1 cup fresh pineapple, thinly sliced
1/2 tsp salt
1 lime squeezed
For The Tacos:Drizzle of cashew cream or vegan mayo
Sriracha or hot sauce of choice
Sliced Avocado
Micro cilantro or cilantro
Lime wedges for garnish.
The Method:
Preheat oven to 425.
Grab a mason jar and mix everything together for the marinade. Add mushrooms to a bowl and pour the marinade over the top. Toss with your hands and set aside to marinate for 20-ish minutes.
While the mushrooms are marinating, set up your batter station. Grab 2 large plates and 1 mixing bowl. In 1 of the bowls, whisk together the aquafaba and unsweetened milk until you get a frothy foam. In 1 of the plates, add the panko, almond flour, salt, oregano, garlic powder, coriander, cumin and black pepper. Mix well. In the other plate, add the tapioca flour. Set all aside until you’ve given your mushrooms enough time to marinate.
After about 20 minutes, its time to batter and cook your shrooms. Think of this as an assembly line. First up, toss a few mushrooms in the tapioca flour. You just want it to lightly coat the mushrooms so dust off any parts that had excess build up. Then dip in your aquafaba mixture, and then onto the plate with the almond flour panko mix. Once you’ve got your mushrooms breaded, add them to a parchment or silpat lined sheet pan. Do this will all of your mushrooms until there are none left. Bake for 15-20 minutes until crispy and golden brown.
While your mushrooms are cooking, make your slaw and tortillas. Make the slaw by mixing all of your prepped veggies in a bowl, and adding the lime and salt. Set aside.
To make the tortillas, add the masa and salt into a bowl. Mix well. Add the olive oil and mix. Slowly add in the water and mix with a fork. Once all of the water is added you can mix with your hands to make sure everything is incorporated. Form into a ball and let the dough sit for about 2 minutes. Separate your dough into 6-10 dough balls, the bigger you make the ball the bigger your tortilla will be. Using a 2 pieces of parchment and tortilla press or the bottom of a plate and your working surface, press the dough ball between the two pieces of parchment in the middle of the press or in-between the parchment on your working surface and the bottom of a plate.
Cook your tortillas for 30-45 seconds on each side on a hot and dry (meaning no oil) cast-iron pan. Once done, add them to a tortilla warmer or a basket with a towel to steam and warm for at least 10 minutes.
The final step is to mix your cashew cream (or vegan mayo) with your hot sauce in a small bowl. Assemble your tacos with tortillas, your crispy mushrooms, the slaw, spicy Crema, avocado and micro cilantro. Squeeze your lime wedges over the top and enjoy immediately!
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
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