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Home » Recipes » Recipes

Vegan Fish Tacos (with Banana Blossom!)

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vegan fish tacos

Vegan fish tacos (crispiest ever!) with baja slaw, lime pickled onions and spicy mayonnaise. Made with beer battered banana blossoms!


I never thought I'd be able to nail vegan fish tacos until I found this one incredible ingredient.

You may have heard of it before, but it's pretty much revolutionised my life: BANANA BLOSSOMS!

It was my sister who introduced me to this vegan fish taco game-changer. She took my mum for a birthday meal to a vegan restaurant and shared photos with me of their fish goujons, made with banana blossoms!

flaky fried vegan fish

They looked like little flaky fillets of fish and my mind was OFFICIALLY BLOWN! Immediately my brain started whirring, trying to figure out how to use this vegan wonder ingredient. And then it hit me! My favourite thing ever! VEGAN FISH TACOS!

I have super happy memories of eating tacos on a pier in Ventura, California with my Husb and as soon as I started to work on this recipe I got really rather excited!

vegan fish tacos with banana blossom

What are Banana Blossoms?

Banana blossoms are sort of exactly what they say on the tin...literally. They're the flowers of the banana plant which would ordinarily go to waste. Instead, they're picked and either sold fresh, or canned in brine to improve their shelf-life. 

There are many traditional recipes which make great use of banana blossoms and it's important to note that these are not a new ingredient, discovered by western vegans!

satisfyingly crispy baja fish tacos

Mochar Ghonto, for instance, is a delicious traditional banana blossom curry from West Bengal.  

Because of their flaky, somewhat fibrous texture, they also make an absolutely awesome fish replacement for many recipes. I've seen them used for fish and chips, which I'm also desperate to try, but my favourite ever has to be fish tacos. 

fried banana blossom fish tacos

What makes it a Baja fish taco?

I'm definitely not an expert on this, since I've never been to Mexico and I don't eat fish! However, quite a few years ago I'll admit that I dabbled with eating some fish (in a large part my switch to vegan was in response to this). My husband an I were driving around California, trying the wares of as many taco stands as we could find. 

I tried a fair few fish tacos and, strangely, found that consistently the fish made very little impact on the overall flavour of the taco.

crispy fried banana blossom fish

The majority of the flavour came from the cabbage slaw, the spicy mayonnaise and those lime pickled red onions. The fish was almost exclusively a textural experience (flaky inside, crispy outside). 

I'm proud to say that these vegan fish tacos absolutely NAIL the flavour AND TEXTURE of a non-plant-based version!  

three vegan fish tacos

What makes them FISHY?

So, I wanted to make these vegan fish tacos SLIGHTLY fishy. As mentioned above, there isn't usually an overwhelmingly fishy flavour to fried fish tacos, so I've deliberately kept things subtle. 

I've used a combination of old bay seasoning, lemon juice and kombu (a type of sea kelp) to bring flavours of the seaside!

vegan fish tacos

The banana blossoms are marinated in these guys and soak up the flavour like you wouldn't believe. 

They're a fantastic trio for any fish replacement recipe, so make sure you've got them in the pantry/fridge. 

stack of tacos

Finding Vegan Fish Taco Ingredients

Sourcing some of these specific ingredients can be a little tricky, so I've hunted down some of the essentials for you! Tap the link to view my choices on Amazon. 

  • Banana Blossoms - They come in a tin and are super easy to work with. They're the "fish" in these vegan fish tacos!
  • Old Bay Seasoning - AKA, vegan EVERYTHING spice! I use this stuff on all things "fishy" and "meaty". You'll also find it in my Vegan Fried Chicken recipe. 
  • Kombu - This is the sea kelp which gives a really gentle hint of fish flavour to the tacos. It's essential to get that fishy flavour.
  • Tajin - Another seasoning blend, used in so many mexican dishes! It's spicy and zingy, made with chilli and lime!
  • Vegan Mayonnaise - There are loads of brands out there now, but my all time fave is Hellmann's. It just tastes exactly like the real deal!
vegan fish tacos

Vegan Fish Tacos

Richard Makin
The crispiest vegan fish tacos, made with banana blossoms, baja slaw and spicy mayonnaise.
5 from 46 votes
Print Recipe Pin Recipe
Course Appetizer
Cuisine Mexican
Servings 10
Calories 266 kcal
Ingredients
  

For the Banana Blossom "Fish"

  • 290 g banana blossoms ((that's one 510g can))
  • 4 g kombu ((or any other kelp))
  • 1 teaspoon old bay seasoning
  • 360 ml water
  • ⅛ teaspoon fine sea salt

For the Lime Pickled Onion

  • 1 red onion
  • juice of 1.5 limes

For the Baja Sauce

  • 90 g vegan mayonnaise
  • 20 ml soy milk
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon garlic powder
  • ½ teaspoon lime zest
  • 2 teaspoon lime juice
  • ½ teaspoon sriracha hot sauce

For the Baja Cabbage Slaw and Toppings

  • 100 g white cabbage ((shredded finely with a mandolin or vegetable peeler))
  • 1 tablespoon vegan mayonnaise
  • ½ teaspoon lime juice
  • salt and pepper to taste
  • 3 radishes ((finely sliced))

For the Crispy Batter

  • 200 g plain white flour
  • 1.5 teaspoon baking powder
  • 275 ml beer ((make sure it's vegan))
  • vegetable oil for frying

To Serve

  • 10 taco tortillas
  • 25 g fresh coriander
  • 1 avocado ((finely diced))
  • 2 teaspoon Tajin seasoning ((optional))
  • lime wedges for squeezing
Instructions
 

To Make the Banana Blossom "Fish"

  • Carefully open and drain the tin of banana blossoms. Gently rinse under cold water to remove the brine. Place in a medium bowl or ziplock bag.
  • To the bowl/bag, add the remaining "fish" ingredients. Cover/seal and place in the fridge to marinade for a minimum of 4 hours.

To Make the Lime Pickled Onion

  • Using a mandolin or very sharp knife, slice the red onion as thinly as possible. Place in a bowl or ziplock bag and add the lime juice. Cover/seal and place in the fridge to pickle for a minimum of 4 hours.

To Make the Baja Sauce

  • If you have a squirty bottle (an old ketchup bottle will do) add all the ingredients and give it a good shake. If you don't have a bottle, just use an old jam jar. Leave in the fridge while the banana blossoms marinate.

To Make the Baja Slaw

  • In a medium bowl, mix the finely shredded cabbage with the remaining slaw ingredients. Cover and place in the fridge until needed.

To Make the Crispy Batter

  • In a medium bowl, mix together the flour and baking powder. Place in the freezer for a minimum of 30 minutes to chill, or until you're ready to fry. Place the can/bottle of beer in the fridge to make sure it's super cold.
  • Once the banana blossoms are marinated, remove them from the marinade and place on a plate. Using a very sharp knife, slice them into taco-sized portions (around 2-3 inches long).
  • If necessary, heat your tortillas in a dry frying pan and wrap in a napkin to keep warm.
  • Place a medium, high-sided saucepan on a medium heat and add around 3-4 inches of vegetable oil. Using a probe or candy thermometer, bring the oil to 170c. Once the oil is to temperature, reduce to heat to low.
  • Remove the flour mixture form the freezer and pour in the beer. Mix well until you have a thick, smooth batter. Take two pieces of banana blossom and dunk them in the batter, making sure they're nicely coated. Carefully place them both in the hot oil (they should sizzle immediately). Fry for a total of around 2 minutes, flipping half-way through, or until golden brown all over. Remove from the oil and place on a plate lined with kitchen towel. Repeat the process with the remaining pieces of banana blossom. If any of the pieces go soggy or cold while waiting for the later pieces to fry, give them a second fry to crisp them back up.
  • To assemble, take a tortilla and add some slaw, followed by a piece of "fish", topped with some pickled onions, a good squirt of baja sauce, some diced avocado, coriander, a sprinkle of Tajin and a squeeze of lime juice.

Nutrition

Serving: 1gramsCalories: 266kcalCarbohydrates: 36gProtein: 5gFat: 11gSaturated Fat: 1gSodium: 117mgFiber: 6gSugar: 1g
Keyword baja fish tacos, banana blossom tacos, vegan fish tacos
Love this recipe?Let me know on Instagram!

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    Recipe Rating




  1. BJ

    August 20, 2019 at 2:59 pm

    So if you don’t want the fishy taste just leave out the kelp?

    Reply
  2. Charlotte

    August 23, 2019 at 10:08 pm

    5 stars
    These were delicious! The first time I've ever battered anything or tried banana blossom. There was a fair bit of prep but we fed 2 non vegans who kept giving compliments throughout the meal. Each element was delicious and worth the time. Thank you!

    Reply
  3. Charlotte

    August 23, 2019 at 10:08 pm

    5 stars
    These were delicious! The first time I've ever battered anything or tried banana blossom. There was a fair bit of prep but we fed 2 non vegans who kept giving compliments throughout the meal. Each element was delicious and worth the time. Thank you!

    Reply
  4. Kavish

    September 08, 2019 at 11:50 am

    5 stars
    This recipe is a real standout if you're having dinner guests over. Not being overly fond of oceanic flavours, I left out the kombu and found that the final product didn't suffer at all. For the batter, I used Little Wolf Table Beer, from one of our local craft breweries, and the best bit is that the recipe calls for only 275 ml, leaving just a little bit of ice-cold sip leftover for while you're making the dish.

    Okay, the batter is incredible. It produces the most realistic "fish 'n chips"-style batter I've had: golden, crunchy, thick. And the banana blossom has the perfect texture and feel for the interior. So I really had so much fun eating this. One tip: Because Richard wants all the flours and beer and everything refrigerated before frying, this will cause your hot oil to take massive plunge in temperature as you drop in each piece of battered blossom. For this reason, make sure your flame is turned up superhigh and the temperature is very hot before you begin frying or you'll be standing there for a long time, while the oil heats up again, waiting for that perfect golden finish on your blossoms.

    Lastly, Old Bay seasoning isn't something you can find in a hurry where I live, so I usually just mix up a bunch of its (ground up) component ingredients to create something similar: paprika, cinnamon, allspice, pepper etc. You can easily find any recipe online.

    Reply
  5. Kavish

    September 08, 2019 at 11:50 am

    5 stars
    This recipe is a real standout if you're having dinner guests over. Not being overly fond of oceanic flavours, I left out the kombu and found that the final product didn't suffer at all. For the batter, I used Little Wolf Table Beer, from one of our local craft breweries, and the best bit is that the recipe calls for only 275 ml, leaving just a little bit of ice-cold sip leftover for while you're making the dish.

    Okay, the batter is incredible. It produces the most realistic "fish 'n chips"-style batter I've had: golden, crunchy, thick. And the banana blossom has the perfect texture and feel for the interior. So I really had so much fun eating this. One tip: Because Richard wants all the flours and beer and everything refrigerated before frying, this will cause your hot oil to take massive plunge in temperature as you drop in each piece of battered blossom. For this reason, make sure your flame is turned up superhigh and the temperature is very hot before you begin frying or you'll be standing there for a long time, while the oil heats up again, waiting for that perfect golden finish on your blossoms.

    Lastly, Old Bay seasoning isn't something you can find in a hurry where I live, so I usually just mix up a bunch of its (ground up) component ingredients to create something similar: paprika, cinnamon, allspice, pepper etc. You can easily find any recipe online.

    Reply
  6. Haz

    September 18, 2019 at 7:54 am

    5 stars
    SO into these guys! What a recipe!

    Reply
  7. Julie

    September 18, 2019 at 7:55 am

    5 stars
    Made these for lunch this weekend and they were magical! So crispy and the texture of the fish is perfection!

    Reply
  8. Haz

    September 18, 2019 at 7:54 am

    5 stars
    SO into these guys! What a recipe!

    Reply
  9. Julie

    September 18, 2019 at 7:55 am

    5 stars
    Made these for lunch this weekend and they were magical! So crispy and the texture of the fish is perfection!

    Reply
  10. Neal

    January 01, 2020 at 7:35 pm

    How do I use the kombu? Break it up or something?

    Reply
  11. Kevin Canada

    February 26, 2020 at 12:03 am

    Yes just crush it up ..

    Reply
  12. Matthew

    June 04, 2020 at 1:09 am

    5 stars
    The flavors were amazing, but we are just not fans of banana blossoms I guess and since that is the main ingredient, that was a deal breaker. We will try this again with extra firm tofu to see if that makes it better for us.

    Reply
  13. Matthew

    June 04, 2020 at 1:09 am

    5 stars
    The flavors were amazing, but we are just not fans of banana blossoms I guess and since that is the main ingredient, that was a deal breaker. We will try this again with extra firm tofu to see if that makes it better for us.

    Reply
  14. Dee

    August 05, 2020 at 3:08 am

    Just made these for dinner and they are BOMB!!! I added a few spices and substitutions, but for the most part stuck to the recipe. Loved the batter, definitely gave a nice crisp to the banana blossom. This is the 2nd recipe of yours that I have tried, and I'm continuously impressed. <3

    Reply
  15. Kristine Genovese

    August 07, 2020 at 4:02 pm

    5 stars
    I made just the “fish” aspect of this recipe to have traditional fish & chips, and it was amazing! Even using GF flour, and I didn’t have time to marinate the blossoms longer than 30 min. Still SPECTACULAR! Even our 13-yr-old son loved it! This is going into our regular dinner rotation as my London-born boyfriend has missed fish & chips!

    Reply
  16. Kristine Genovese

    August 07, 2020 at 4:02 pm

    5 stars
    I made just the “fish” aspect of this recipe to have traditional fish & chips, and it was amazing! Even using GF flour, and I didn’t have time to marinate the blossoms longer than 30 min. Still SPECTACULAR! Even our 13-yr-old son loved it! This is going into our regular dinner rotation as my London-born boyfriend has missed fish & chips!

    Reply
  17. Eva

    July 28, 2021 at 2:43 am

    5 stars
    This recipe looks so tasty 😋!! I have a question about the banana blossoms, do you use the leaves too or just the middle part? Thanks...a big fan of your recipes.

    Reply
  18. Eva

    July 28, 2021 at 2:43 am

    5 stars
    This recipe looks so tasty 😋!! I have a question about the banana blossoms, do you use the leaves too or just the middle part? Thanks...a big fan of your recipes.

    Reply
  19. Denisse

    September 12, 2021 at 12:11 am

    5 stars
    This recipe is absolutely delicious!!! I followed directions exactly how they were and it came out amazing. I was so surprised how much it tasted like fish, but the Baja sauce, pickled onions and cole slaw were so incredibly tasty.

    Reply
  20. Denisse

    September 12, 2021 at 12:11 am

    5 stars
    This recipe is absolutely delicious!!! I followed directions exactly how they were and it came out amazing. I was so surprised how much it tasted like fish, but the Baja sauce, pickled onions and cole slaw were so incredibly tasty.

    Reply
  21. Sandy

    October 17, 2021 at 12:53 am

    5 stars
    I would give it 10 stars if I could. This was one of the best meals I've made and I have missed fish tacos for a long time!!
    I had to sub ginger ale for beer and I used artichokes instead of banana blossoms. I also messed up the batter and added extra liquid as I thought it was too thick. When I air fried them, half the batter slid off as it was too thin. It was STILL absolutely delicious. Even my omni family agreed. Thank you so much for this recipe, it is bang on!

    Reply
  22. Sandy

    October 17, 2021 at 12:53 am

    5 stars
    I would give it 10 stars if I could. This was one of the best meals I've made and I have missed fish tacos for a long time!!
    I had to sub ginger ale for beer and I used artichokes instead of banana blossoms. I also messed up the batter and added extra liquid as I thought it was too thick. When I air fried them, half the batter slid off as it was too thin. It was STILL absolutely delicious. Even my omni family agreed. Thank you so much for this recipe, it is bang on!

    Reply
  23. Anna

    May 07, 2022 at 6:20 pm

    Oh mate. Chef’s kiss. Top tier. I very rarely deep fry because WHO can be BOTHERED (except apparently me on this occasion) but trulyyyy perfect fish-style beer batter makes it worthwhile. I used a bought sriracha mayo because I had done ENOUGH by that point, but thanks for the excellent tea

    Reply
    • vidas enck

      January 22, 2023 at 1:18 am

      I assume you cut lengthwise on the banana flower?

      Reply

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Richard Makin is the School Night Vegan.

Richard has been exploring the world of plant-based cuisine since November 2017 when he switched from life-long vegetarian to full-time vegan!

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