VEGAN “FISH” TACOS

VEGAN FISH TACOS. Ok so not exactly fish, but lets talk this one through. I have recently become re-obsessed with anything that involves mushrooms. It was not until recently that I dove into the whole family of mushrooms and discovered the various varieties. This sounds oh too serious… haha, but this is just how excited I am about my recent discovery of OYSTER MUSHROOMS. Oyster mushrooms are unique and not the common mushroom most see around the grocery store. They’re complex in texture and have a subtle flavor. These mushrooms contain significant levels of zinc, iron, potassium, calcium, phosphorus, vitamin c and load more nutrients. SO YES, these funky looking little guys are so good for us! So how does this all relate to a fish alternative? The texture of these mushrooms are clam like and I immediately thought I could totally create a bomb “fish” taco… and so I did!

In San Diego, fish tacos are all the craze. I mean I totally get it, what is not to love? It is fried, slathered with cream, fresh cabbage and a slice of avocado. When Chancy & I first started dating (4 1/2 years ago! ahh where has the time gone) we would get fish tacos once a week as a cheap little lunch date. Nothing beat $1 fish tacos, our wallets were happy but our stomach and bodies were probably like “what the hell, please stop?” haha.

As a vegan of over two years… I with total honesty can say that I have no desire to eat my little fishy friends (even after being a hard core fish taco lover) but I am totally up to re-creating a plant version of it. Its quite simple. Corn tortillas, mushrooms, cilantro, cabbage, avocado, limes, cashews and we are set.

Its time for Chancy to say a few words about these bomb TACOS!

Fish tacos are something that was one of the last non-vegan foods I cut out 2 years ago.  It was one of the foods Alexa and I would love to enjoy together. We would go to a little local taco shop and get $1 fish tacos.  Yes those were such a steal but I have to be honest, post fish tacos I always felt so sick. Safe to say we can still enjoy tacos just in a more health conscious, environmentally friendly and ethically acceptable way.  I am so stoked we came up with a version featuring oyster mushrooms which have an amazing texture and flavor. Alexa also made a delicious cream sauce made out of cashews which is a healthy and tasty alternative to the white sauce which covers traditional fish tacos.  These “fish” tacos are amazing and I highly recommend to anyone looking for a great alternative, trust me after all my years of eating fish tacos I know these are great, if not better!!!

 

VEGAN FISH TACOS
Serves 4
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| Total time: 30  | Prep time: 10 |
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INGREDIENTS
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 2 cups Oyster mushrooms or any other mushrooms of your choice

1/2 purple cabbage, sliced thinly

2 avocados, slices

1 bunch cilantro, finely chopped

1 cup bread crumbs (I used trader joes organic)

1 1/4 Cup unsweetened soy milk or any plant milk

1 Cup all-purpose flour

1 tsp  garlic powder

1 tsp onion powder

1/4 tsp sea salt

pinch of black pepper

Vegan cream

1/2 cup raw cashews

2 tbsp nutritional yeast

1/4 cup water (add 1-2 tbsp more if needed)

1 clove garlic

1/2 tsp salt

juice of 1 lemon

pinch of black pepper

INSTRUCTIONS

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1.Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

2.Next, prepare batter. Mix dry ingredients together, and then add soy milk. Stir with a whisk or fork until well combined. You want the batter thick but pourable so it can stick to the mushroom… if it is too runny, it won’t stick.

3.Once the oven is preheated, add mushrooms one at a time to the batter to coat. Shake off excess, roll in bread crumbs, making sure it is completely covered with the bread crumbs and place on baking sheet. Easiest done with a fork! Give each piece 1 inch of room.

4. Bake the mushrooms in the oven for 18-20 minutes or until golden and crispy.

5. Meanwhile,  In blender combine all the vegan cream ingredients and blend until smooth and creamy.

6. Chop purple cabbage into thin shreds, slice avocado and finely chop cilantro.

7. Turn on a large skillet to heat tortillas.

8. Wait until pan is really hot, dip tortilla into a bowl of water, completely submerging it. Take it out of the water, shake once, then put on the pan to cook for 20 seconds on each side. This technique will ensure for super soft corn tortillas.

9. Once mushrooms are out of the oven it is time to assemble. Start by putting 2-3 pieces of mushroom on the tortilla, followed by cabbage, avocado and a drizzle of vegan cream sauce. You can also add salsa and a squeeze of fresh lime juice! Enjoy!

September 20, 2017
October 12, 2017

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