Description
Crispy and crunchy coconut-battered banana blossoms that taste just like the real thing! Garnished with avocado, red cabbage, jalapeño, cilantro, and homemade pico de Gallo. A delicious plant-based taco that is sure to be a family favorite!
Ingredients
Scale
2 Cans Banana Blossoms (Rinsed and Cut into Manageable Pieces)
1 ½ Cups Flour (Gluten Free, if needed)
1 Cup Shaved Coconut
1 Sheet of Nori (Finely Chopped)
4 Tbsp Flax Seed Meal
12 Tbsp Water
10 Corn Tortillas
Garnish:
Avocado (Sliced)
Fresh Cilantro
Red Cabbage (shaved)
½ Lime (Quartered)
Pico de Gallo:
Tomatoes (Diced)
1 Jalapeño (Seeds Removed and Diced)
1 Red Onion (Peeled and Diced)
1/2 Lime (Juiced)
Fresh Cilantro (Minced)
1 Jalapeño (Sliced)
Instructions
- Preheat the oven to 400°F and wash and prepare all of the vegetables as directed above.
- In a small bowl combine the ingredients for the Pico de Gallo. Season with salt and pepper and set aside.
- In one medium bowl, combine the flour coconut and nori. Stir to incorporate.
- In another medium bowl combine the flax seed meal and water. Stir to combine and allow to sit for 10 minutes.
- One by one, dip the banana blossoms into the flax “egg” and then into the flour. Making sure they are completely covered in each step. Place them on a parchment paper lined baking sheet.
- Bake for 35-40 minutes or until they reach your desired crispness.
- Assemble the tacos. Briefly heat the corn tortillas one-by-one in a dry frying pan over medium/high heat. This should take one minute. Flip them once in between.
- Plate the tortilla and place a crisp banana blossom in the middle. Top with cabbage, pico de gallo, jalapeño, avocado and cilantro, if desired.
- Serve immediately while warm and enjoy!
- Store any leftover “fish” in an airtight container in the refrigerator separate from the other ingredients for up to 5 days. Reheat in the oven to help maintain their crispiness.
Keywords: Vegan Banana Blossom "Fish" Tacos
