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Vegan Fish Tacos Recipe

Name: Vegan Fish Tacos
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 1 Large Celeriac ((1 1/2 pounds/680g)); 1 teaspoon Salt (For Boiling); 2-3 Nori Sheets; 1/4 cup White Rice Flour ((40g)); 3/4 cup All Purpose Flour ((93g)); 1/4 cup White Rice Flour ((40g)); 1/4 teaspoon Salt; 1 1/4 teaspoons Baking Powder; 3 Tablespoons Nori (Chopped); 1 Bottle Beer ((12 ounces)); 1/4 cup Sesame Oil; 1 cup Vegan Mayonnaise; 1 Tablespoon Sriracha Sauce; 1 teaspoon Garlic Powder; 1/4 teaspoon Smoked Paprika; 1 Tablespoon Lime Juice (Freshly Squeezed); 8 Large Tortillas (Flour or Corn); 2 cups Red Cabbage (Shredded); 1 cup Chopped Tomatoes; 1-2 Medium Avocado (Sliced); 1/2 cup Red Onion (Sliced); 1 cup Vegan Feta (Crumbled); 1/2 cup Cilantro (Chopped); Lime Wedges

Loving It Vegan

These vegan fish tacos are so good! Crispy beer battered vegan 'fish' with fresh veggies, vegan feta and the best vegan fish taco sauce! Perfect for Taco Tuesdays.

Ingredients

1 Large Celeriac ((1 1/2 pounds/680g))

1 teaspoon Salt (For Boiling)

2-3 Nori Sheets

1/4 cup White Rice Flour ((40g))

3/4 cup All Purpose Flour ((93g))

1/4 cup White Rice Flour ((40g))

1/4 teaspoon Salt

1 1/4 teaspoons Baking Powder

3 Tablespoons Nori (Chopped)

1 Bottle Beer ((12 ounces))

1/4 cup Sesame Oil

1 cup Vegan Mayonnaise

1 Tablespoon Sriracha Sauce

1 teaspoon Garlic Powder

1/4 teaspoon Smoked Paprika

1 Tablespoon Lime Juice (Freshly Squeezed)

8 Large Tortillas (Flour or Corn)

2 cups Red Cabbage (Shredded)

1 cup Chopped Tomatoes

1-2 Medium Avocado (Sliced)

1/2 cup Red Onion (Sliced)

1 cup Vegan Feta (Crumbled)

1/2 cup Cilantro (Chopped)

Lime Wedges

Method

Peel the celeriac. Cut the peeled celeriac in half and slice each half into 1/2 inch thick pieces.

Add 3 quarts (~3 liters) of water and a teaspoon of salt to a large pot and bring it to the boil. Add the celeriac pieces to the boiling water, cover the pot and let it boil for 10 minutes until the celeriac is fork tender.

Remove the celeriac pieces from the pot and place them onto a wire cooling rack.

When the celeriac pieces have cooled slightly but are still warm, take one piece at a time and place it onto a sheet of nori. Let the nori stick to the one side of the celeriac and then use a scissors to trim the nori sheet, so that you have a piece of celeriac with nori skin on one side of it.

Place the celeriac piece back onto the wire rack. Repeat with all your celeriac pieces so that all the pieces have a piece of nori skin on one side.

Add 1/4 cup of rice flour to a bowl. Gently dip each piece of celeriac in the rice flour so that it's coated on all sides.

Place all the rice flour coated pieces of celeriac back onto the wire rack.

Sift all purpose flour into a mixing bowl and add rice flour, salt, baking powder and chopped nori. Mix together.

Add cold beer and gently whisk until the flour is just mixed in and you have a thin batter. Don't overmix.

Add 2 tablespoons of sesame oil to the frying pan and heat it on medium heat until hot.

Dip a piece of celeriac into the batter, coating it on all sides.

Add it to the hot frying pan, nori skin side down.

Repeat the battering process until you have enough celeriac pieces to comfortably fit in your frying pan without over-crowding.

Cook for around 3 minutes until the nori side is crispy and golden brown and then gently flip each piece and fry for 2-3 minutes on the other side until golden brown and crispy.

Transfer the celeriac pieces to a baking tray lined with paper towels to soak up excess oil.

Heat another 2 tablespoons of sesame oil in the frying pan and then repeat the battering and frying process so that all the celeriac pieces are golden brown and crispy. Add more oil as needed.

Add vegan mayonnaise, sriracha sauce, garlic powder, smoked paprika and lime juice to a mixing bowl.

Mix together until well combined.

Heat your flour tortillas according to package directions or your preferred method. You can heat them in a frying pan, or stack them up, cover them in foil and bake them in the oven at 350°F (180°C) for around 15 minutes until heated through. Our latest preferred method is to heat them in our panini press.

Then build your tacos, starting with a layer of shredded red cabbage, then chopped tomatoes, vegan fish, sliced avocado, sliced red onion, crumbled vegan feta, chopped cilantro and finally a drizzle of taco sauce.

Serve with lime wedges on the side.

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