fish tacos with banana blossom

One of my favourite Vegan Chefs on Instagram, Tess Eden aka @eden.vegan (check out her page for heaps of inspirational recipes), has created a delicious recipe for ‘Fish’ Tacos using banana blossoms. 

You’ll remember our post a couple of weeks ago about this exotic, versatile ingredient, now available canned at most Asian stores, Naturally Organic and Countdown.

From Tess Eden ….

Nature’s Charm are one of my favourite brands to work with as they have such epic vegan products / ingredients! If you want to try out banana blossom for the first time, this is what the can looks like so you can easily spot it in your local countdown or at Naturally Organic. And if you are in Wellington you can also get it from @moorewilsons.

taco banana blossom

Crumbed ‘Fish’ Tacos With Banana Blossoms

Ingredients:

1 can of banana blossom
1 cup oat milk
1 cup white flour
1 tbsp paprika
1 tbsp cayenne pepper
1 tbsp cumin
1 cup whole grain breadcrumbs
2 tbsp olive oil
1 tbsp Apple cider vinegar

Taco filling:

4 x wraps
1/4 red cabbage
1/4 red onion
1 Avocado
Fresh coriander

Vegan Tartare sauce:

1/2 cup vegan mayo
Handful of parsley
4 gherkins
1 Tbsp apple cider vinegar
Pepper & salt

Method:

Drain can of banana blossom and slice into small pieces.

Pour oat milk in a small bowl. Whisk spices and flour in another small bowl and have third one for the whole grain bread crumbs.

Dip each banana blossom piece in the spices, then milk, then crumbs before frying in a hot pan with olive oil. Once the pieces have been fried on each side, add in a splash of ACV.

While the banana blossom is frying, prepare the tartare sauce by blending all ingredients together and popping in the fridge until you are ready to serve.

Thinly slice red cabbage, onion, tomato, avocado and stuff the tacos, topped with the fried banana blossom.

Drizzle with tartare sauce and garnish with fresh coriander.

Tess Eden

If you’d like to know more about Banana Blossoms click here.