“Fish” Taco Tuesday

Who doesn’t love tacos? I mean seriously if you know someone who actually says no to tacos, maybe reevaluate that relationship, kidding but only slightly. Everyone should love tacos and for the most part they are a pretty fool proof kind of dish. Although, the best ones in my opinion come from Taco trucks at 2 AM, I’m just saying. So you can imagine that becoming plant based, giving up tacos was not something that was going to happen for me. There are a lot of great meat alternatives out there, and I’ve tried most of them from the crumbles, jackfruit, beans and even pecan meat (we’ll get into that one later). But what do you use when you want a good fish taco? I mean I live in Florida, the availability to have fresh fish is literally all around me.

Lets talk hearts of palm. I’m a big believer in knowing what things taste like, plan, unseasoned so I can tell how I’m actually going to season them and also, I’m a texture girl. I need to know the texture because to me it changes the dish. I wasn’t the biggest fan of hearts of palm if I’m being honest here. The outside texture was a bit on the tough side and the center well mushy. I wasn’t the biggest fan. Then, I saw Tabitha Brown make them into fish sticks and well……GAME CHANGER; because now, I could have fish tacos. Let’s make them.

  • can of hearts of palm – drained and pat dry
  • unsweetened almond milk
  • flour
  • fish fry – if frying. if using an air fryer I’d go with panko.
  • multi purpose seasoning mix – use your favorite that doesn’t have added salt
  • garlic powder
  • chili powder
  • nori furikake – its a seaweed mixture you can find it at Whole Foods or even Amazon.

So just like we did when the eggplant a few days ago, we are going to make 2 batters with the exact same ingredients; one wet, one dry. The only difference here is how you are actually going to make them. You can of course fry them up, I mean they are fish sticks in which case add some fish fry mix to your batters. If like me you are going to use the air fryer or something similar, use panko. Its all about the crunch here y’all. So once your batters are made coat up your hearts of palm and let them rest a moment. Preheat the air fryer – 400. You are going to cook these babies for a total of 10 minutes (5 on each side).

Now let’s get into my favorite part of this whole thing, the actual taco. I’m a big fan of corn tortillas, but use whatever you like I mean you could probably use lettuce and make a lettuce cup situation (I’m slightly judging) but seriously whatever you like is what you should go with. Heat your tortillas guys. A little oil in a hot cast iron or pan and warm through on each side, it will make a difference. Once you figure out your taco vessel, plate it and top it up. The slaw from the BBQ the other day would be great on this, maybe a spicy mango salsa or even just your basics, lettuce, cheese and of course a spicy sauce. Mine was a take on a tarter sauce, vegan mayo, chili sauce, and dill pickles. Serve with your favorite side, I just did a quick black bean and corn saute with some Elote seasoning and of course avocado. When you bite into these babies they are going to give you everything you want in a fish taco. The crust is nice and crunchy and the inside nice and flaky like fish. Enjoy guys. Trust me you will love these, and if for some reason you don’t want to make them into tacos, the fish sticks with some homemade fries are just as great. Let me know which way you go.

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