Vegan 'Fish Tacos' with Avocado Slaw
Author: Ashley
Recipe type: Vegan
Prep time:
Cook time:
Total time:
Serves: 8 Vegan 'Fish' Tacos
- 3 avocados, pitted and halved
- 2 cups coleslaw mixture
- ½ cup cilantro, roughly chopped
- ½ lime, juiced
- ½ jalapeno, chopped
- 1-2 TBS vegan mayo
- Salt and pepper to taste
- 3 TBS adobo sauce
- 3 TBS vegan sour cream
- 1 tsp kosher salt
- 1 tsp garlic powder
- 8 flour tortillas
- 1 cup + 1 tsp canola oil, for frying
- 2- 14 oz canned whole hearts of palm, drained and chopped
- 3 shallots, very finely minced
- 1 green onion, very finely minced
- 1 cup + 4 TBS all purpose flour
- 2 tsp Old Bay seasoning
- ½ tsp fresh lemon juice
- ½ cayenne (optional)
- 1 cup panko bread crumbs
- 1 cup unsweetened, unflavored almond milk
- White onion, minced (for garnish, optional)
- Cilantro, minced (for garnish, optional)
- In a food processor, blend avocado, cilantro, jalapeno, vegan mayo, lime juice, salt & pepper
- Toss with cabbage mixture
- Set in refrigerator to cool
- Blend all ingredients together. Set aside
- In a medium saucepan, add one teaspoon oil on medium high heat
- Add hearts of palm and mash with a fork or potato masher
- Cook for 10-15 minutes, stirring occasionally
- Turn heat to low, add shallots and green onions
- Cook another 2-3 minutes
- Remove from heat and let cool about 15 minutes
- When mixture is cool, add Old Bay seasoning and cayenne. Toss to coat.
- Adding one tablespoon of flour at a time, add flour into hearts of palm mixture until you are able to mold it into "fish" sticks
- Form 8 "fish" sticks
- Once fish sticks are formed, dip into one cup flour, then almond milk, then panko bread crumbs
- Fry on medium high heat for 5-7 minutes, until golden brown
- Assemble tacos with avocado slaw, chipotle mayo and top with cilantro and onions
- ENJOY!
For the adobo sauce, we just buy a can of chipotles in adobo sauce and reserve the juices
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-fish-tacos-with-avocado-slaw/
3.5.3208