Recently I was at my daughter's home and her husband's Auntie was there cooking away. She had made them a delicious Fish Taco Dinner. It looked a smelled heavenly! I decided right there and then that I'd re-create it Vegan-style with a twist. What I ended up with was a delicious meal and I'm almost embarrassed to say, I gulped down 4 tacos in about 4 minutes. Yes, they're that good. I'll be making these babies all the time. Trust me when I say they're that good. Enjoy (I sure did!)
Baja Vegan Fish or Shrimp Tacos
all purpose flour
tsp black pepper
1 c. vegan
Mix flour, salt and pepper in a medium bowl. Whisk beer in slowly. The consistency should be on the thicker side. Set aside for at least 10 minutes.
Sriracha Cream Sauce~
1/3 c. veganaise
2/3 c. vegan
sour cream or the cream from the top of a can of coconut milk
(*tip*~ open can and leave in refrigerator
overnight to make a nice creamy solid top.You may need two cans to make enough cream yield.)
1 tsp lemon
fresh lemon juice
Black pepper to taste
Add veganaise, vegan cream, Sriracha, lemon zest and juice to a bowl and whisk just until incorporated. Season with salt and pepper. Cover and refrigerate until ready to use.
In a deep fryer or fry pan over medium heat, heat oil until it reaches 350 degrees. In a paper or plastic bag, combine flour, Old Bay Seasoning, pepper and salt. Add the fish or shrimp pieces to the bag, a few at a time, shaking to coat with the flour mixture. In small batches, dip the flour coated fish or shrimp into the beer batter and coat well on both sides. Fry in the hot oil until golden brown and cooked thoroughly, about 4-5 minutes. ( Over crowding your fryer will keep the fish from cooking nicely and will cool down your oil too quickly.) Place on paper towels to drain.
Assemble your tacos with the Fish or shrimp and the items below, then drizzle with Sriracha cream sauce.
2 c. green
and purple shredded cabbage
chopped tomatoes sprinkled with 1/2 tsp salt
choppedwhite onions sprinkled with 1/2 tsp salt