• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

School Night Vegan

  • Recipe Index
    • All Recipes
    • Mains
    • Sides
    • Desserts
    • Snacks
    • Drinks
  • My Story
  • Hire Me
You are here: Home / All Recipes / Vegan Fish Tacos (with Banana Blossom!)

Vegan Fish Tacos (with Banana Blossom!)

19/08/2019 by Richard Makin 10 Comments

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

The crispiest vegan fish tacos, made with banana blossoms, baja slaw and spicy mayonnaise.
Print Recipe Pin Recipe Rate Recipe
Total Time: 5 hours
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: baja fish tacos, banana blossom tacos, vegan fish tacos
Servings: 10
Calories: 266kcal
Author: Richard Makin

Equipment

  • no specialist equipment required

Ingredients

For the Banana Blossom "Fish"

  • 290 g banana blossoms (that's one 510g can)
  • 4 g kombu (or any other kelp)
  • 1 tsp old bay seasoning
  • 360 ml water
  • 1/8 tsp 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
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp garlic powder
  • 1/2 tsp lime zest
  • 2 tsp lime juice
  • 1/2 tsp sriracha hot sauce

For the Baja Cabbage Slaw and Toppings

  • 100 g white cabbage (shredded finely with a mandolin or vegetable peeler)
  • 1 tbsp vegan mayonnaise
  • 1/2 tsp lime juice
  • salt and pepper to taste
  • 3 radishes (finely sliced)

For the Crispy Batter

  • 200 g plain white flour
  • 1.5 tsp 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 tsp 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

Nutrition Facts
Vegan Fish Tacos
Amount Per Serving
Calories 266 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 117mg5%
Potassium 457mg13%
Carbohydrates 36g12%
Fiber 6g25%
Sugar 1g1%
Protein 5g10%
Vitamin A 216IU4%
Vitamin C 8mg10%
Calcium 74mg7%
Iron 18mg100%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @schoolnightvegan or tag #schoolnightvegan!

Filed Under: All Recipes, Mains, Sides, Snacks Tagged With: vegan fish tacos

Previous Post: « Vegan Ricotta Stuffed Pasta Shells with Chive Pesto
Next Post: Vegan Lasagna (made with beyond burgers!) »

Reader Interactions

Comments

  1. BJ

    20/08/2019 at 14:59

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

    Reply
  2. Charlotte

    23/08/2019 at 22:08

    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. Kavish

    08/09/2019 at 11:50

    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
  4. Haz

    18/09/2019 at 07:54

    5 stars
    SO into these guys! What a recipe!

    Reply
  5. Julie

    18/09/2019 at 07:55

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

    Reply
  6. Neal

    01/01/2020 at 19:35

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

    Reply
  7. Kevin Canada

    26/02/2020 at 00:03

    Yes just crush it up ..

    Reply
  8. Matthew

    04/06/2020 at 01:09

    2 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
  9. Dee

    05/08/2020 at 03:08

    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
  10. Kristine Genovese

    07/08/2020 at 16:02

    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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Follow School night vegan

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

My name’s Richard Makin and I’m the School Night Vegan.

I’ve been exploring the world of plant-based cuisine since November 2017 when I switched from life-long vegetarian to full-time vegan! Read More…

  • All Recipes
  • Sides
  • Mains
  • Dessert
  • Snacks
  • Drinks

Why not try…

vegan char siu bao in a row

Vegan Char Siu Bao

vegan fish tacos

Vegan Fish Tacos (with Banana Blossom!)

vegan shepherds pie

Vegan Shepherds Pie with Shiitake and Green Lentils

buffalo oyster mushroom bao

Buffalo Oyster Mushroom Bao

PRIVACY POLICY

Footer

schoolnightvegan

🌿Anything you can cook, I can cook vegan⁣⁣⁣🌿
He/Him⁣ • Food Editor @wickedhealthy⁣⁣⁣⁣⁣⁣ • Column @olivemagazine⁣⁣⁣⁣⁣⁣ • Best Blog @veganfoodandliving⁣

Richard Makin
These BUFFALO OYSTER MUSHROOM BAO are the absolute These BUFFALO OYSTER MUSHROOM BAO are the absolute “Naomi-Campbell-stomping-the-runway-vanta-black-knee-high-boots-the-house-down” of the BAO world.⠀
⠀
I’m serious. If you hate bao then don’t tell your face or it’ll volley a phone at your bonce and call it “a successful career decision”. ⠀
⠀
GET THE RECIPE for these vegan superstars VIA THE LINK IN MY BIO!⠀
⠀
#vegan #veganchef #bao #veganbaking #veganbao #vegancomfortfood #oystermushroom #buffalobao
🎶 My CREAMY VEGAN WILD MUSHROOM PASTA brings al 🎶 My CREAMY VEGAN WILD MUSHROOM PASTA brings all the carbs to the bowl, ⠀
and they’re like: “just live your best life”, ⠀
and I’m like: “I’ve really been trying to separate my sense of satisfaction from superficial sources like indulgent food but actually I’ve come to realise that food is one of life’s purest pleasures and our bodies are literally DESIGNED to seek out gastronomic joy so why deny the very pleasures which make me human??” 🎶 ⠀
⠀
Love that Kelis song. Absolute banger.⠀
⠀
TAP THE LINK IN MY BIO FOR THIS VEGAN CREAMY WILD MUSHROOM PASTA RECIPE!⠀
⠀
#vegan #veganchef #pasta #creamypasta #mushroompasta #mushrooms #veganuary #veganuary2021
I wrote this tarka dal recipe for @wickedhealthy b I wrote this tarka dal recipe for @wickedhealthy because I needed an intervention. Seriously, I went through a phase of making this six times a week, so putting this recipe out into the universe was a legit cry for help.⠀
⠀
HELP ME! I CANT STOP! CALL MY MUM, TELL HER IM TRAPPED IN A DAL LOOP AGAIN!⠀
⠀
Tap the link in my bio for this recipe but USE IT WISELY! ⠀
⠀
#vegan #veganchef #tarkadal #wickedhealthy #veganuary #veganuary2021 #veganrecipes
Do you think there's a kid somewhere in the world Do you think there's a kid somewhere in the world named CRISPY TOFU NUGGET? ⁠⠀
⁠⠀
Whenever I'm down, I think about how ACE it would be to join a teen skateboard gang with Crispy and spend all my time listening to AVRIL LEVINE like all the ROCK KIDS do! Yeahhh rock and /or roll! ⁠⠀
⁠⠀
Our band is called "Pizza Bat" but it's pronounced "Puhzuh Buhrt"⁠⠀
⁠⠀
If you're too SCARED to join our HEAVY COUNTRY ROCK GROUP then that's ok, you can come to our show at the LOCAL LIBRARY. I'll be serving these CRISPY TOFU NUGGETS in honour of my BEST FRIEND! ⁠⠀
⁠⠀
TAP THE LINK IN MY BIO FOR THE RECIPE!⁠⠀
⁠⠀
#vegan #pizzabat #veganchef #baking #veganbaking #veganuary #veganuary2021 #tofunuggets #tofu
I am going as this VEGAN CARAMELISED ONION RISOTTO I am going as this VEGAN CARAMELISED ONION RISOTTO for halloween this year because it's SPOOKILY delicious. ⁠⠀
⁠⠀
Yep, I'm the queen who turns up to the party in a risotto costume while everyone else is dressed as a sexy mouse. Maybe I'll wear a wedge heel this year?? Nah, too sexy. ⁠⠀
⁠⠀
TAP THE LINK IN MY BIO TO GET THE RECIPE FOR MY VEGAN CARAMELISED ONION RISOTTO!⁠⠀
⁠⠀
#vegan #veganchef #veganrisotto #veganitalian #risotto #caramelisedonion #veganuary #veganuary2021
Wrap your eyeballs around this glossy-ass VEGAN FR Wrap your eyeballs around this glossy-ass VEGAN FRENCH TOAST (and yeah! I like it DARK - what you gonna do? TELL MUM??)⁠⠀
⁠⠀
It's easy, breezy and just a LITTLE bit sleazy, but hey! I just call it breakfast!⁠⠀
⁠⠀
Tap the link in my bio for the RECIPEEEEEE!⁠⠀
⁠⠀
#vegan #veganfrenchtoast #frenchtoast #veganchef #vegancooking #veganuary #veganuary2021
When I say “EASY CREAMY VEGAN PASTA” I mean VE When I say “EASY CREAMY VEGAN PASTA” I mean VERY easy and VERY creamy. And no, you don’t have to get up at the crack of dawn and trudge down to the cashew barn to milk the cashews and make cashew cream.⠀
⠀
Nor do you have to go to the Bechamel region of France and make a REAL bechamel sauce (anything made outside of Bechamel is actually just a “sparkling white sauce”).⠀
⠀
BUT WHATS MY SECRET??? You’d better TAP THAT LINK IN MY BIO TO FIND OUT!⠀
⠀
#vegan #veganchef #vegancook #creamypasta #veganpasta #veganpastasauce #veganuary #veganuary2021
Load More... Follow on Instagram

Copyright © 2021 School Night Vegan on the Foodie Pro Theme