February 23, 2024
The Best Vegan Baja-Style Fish Tacos
Trust me when I say these vegan Baja-Style Fish Tacos are the real deal! Made with crispy beer-battered banana blossom and topped with zesty chipotle pico de gallo and homemade tartar sauce, every bite is bursting with flavor and will keep you coming back for more!
Table of Contents
ingredients and substitutions jump to recipe video step-by-step instructions tips & FAQsBaja-Style Fish Tacos:
Baja tacos, also known as Baja-style tacos, have their roots in the Baja California region of Mexico. Baja California is a state located in the northern part of Mexico, and its cuisine is influenced by both traditional Mexican flavors and the coastal ingredients of the region. Some key characteristics of Baja Fish Tacos are:
- Battered and Fried Fish: One of the defining features of Baja tacos is the use of battered and fried fish as the main filling. In this recipe, marinated banana blossom replaces fish. When cooked, banana blossom has a flaky and tender texture that can resemble the texture of certain types of fish. It also has a relatively neutral taste on its own, allowing it to absorb and take on the flavors of the seasonings and marinades it is cooked with. This makes it versatile and adaptable, making it the perfect substitute in this dish.
- Fresh and Vibrant Toppings: Baja tacos are typically topped with fresh and vibrant ingredients to balance the richness of the fried fish. This may include shredded cabbage or lettuce, pico de gallo, salsa, and a creamy sauce.
- Corn Tortillas: Baja tacos are traditionally served on corn tortillas, providing a gluten-free option and adding a distinct flavor to the dish.
- Lime Wedges: Lime wedges are commonly served with Baja tacos, allowing diners to squeeze fresh lime juice over their tacos for a burst of citrusy flavor.
Grab a drink and let’s to cookin’ the best vegan Baja-Style Fish Tacos!
Ingredients and Substitutions for Baja-Style Fish Tacos
Here’s a detailed ingredients list for vegan Baja Fish Tacos using banana blossoms, along with information about potential substitutions:
For the Fish and Marinade:
- Banana Blossom: Banana blossoms are the large, teardrop-shaped flowers that grow at the end of a cluster of bananas. They are commonly used in Southeast Asian and Indian cuisines. If banana blossoms are unavailable, you can experiment with other plant-based alternatives like hearts of palm or artichoke hearts, though the texture may vary.
- Vegetable Broth
- Nori Sheet: Nori sheets are thin, edible sheets made from pressed and dried seaweed. They have a slightly salty and oceanic flavor. The sheets are usually dark green or black and have a smooth texture. Nori sheets are widely available in the international or Asian section of grocery stores. They can also be found in health food stores, specialty Asian markets, or ordered online.
- White Miso Paste: You can sub for yellow miso paste.
- Old Bay Seasoning
Tartar Sauce:
- Vegan mayo
- Pickles: I prefer dill, but if you want it a bit sweeter, feel free to sub for bread and bitter pickles!
- Red Onion: Sub for shallots
- Fresh Dill
- Lemon
- Maple Syrup
Chipotle Pico De Gallo:
Feel free to omit or add additional ingredients as you fit. Depending on how spicy you like it, add more or less chipotles, or add chopped pineapple or mango for a touch of sweetness and texture! If you have a favorite store-bought pico de Gallo, the works too!
For the Beer Battered Fish:
- Vegetable Oil: Canola or sunflower oil works well for frying.
- All-Purpose Flour: for a gluten free version, sub for gluten free all-purpose flour, or a mic of 1:2 parts chickpea flour and cornstarch.
- Old Bay Seasoning
- Dark Mexican Beer (e.g., Negra Modelo): The carbonation and flavor from the beer create a light and crispy batter. For a non-alcoholic version, use carbonated water.
For the Tacos:
- Shredded Cabbage
- Corn Tortillas
- Pickled Red Onions: Optional for tanginess. Thinly sliced fresh onion work, too!
- Fresh Minced Cilantro: For garnish.
- Lime Wedges: Served on the side for squeezing over the tacos.
How to Make Vegan Baja-Style Fish Tacos
- Marinate the Banana Blossom: Place banana blossom pieces in a Ziploc bag. Whisk or blend together broth, nori, miso paste, and Old Bay seasoning. Pour over banana blossoms, seal the bag, and refrigerate for at least 2 hours or overnight.
- Prepare Tartar Sauce and Pico de Gallo: For tartar sauce, mix all ingredients in a bowl and adjust seasonings. Refrigerate. Combine all pico de gallo ingredients in a bowl. Adjust seasonings and refrigerate.
- Prepare Beer Battered Fish: Freeze beer for 10 minutes. Place back in the refrigerator. In a shallow bowl, mix 1 cup flour and 2 teaspoons Old Bay seasoning. Gradually whisk in cold beer until the batter is slightly thinner than pancake batter. Dip marinated banana blossom in the batter and fry in hot oil until golden brown (4-5 minutes per side). Repeat until all pieces are fried.
- Assemble the Tacos: On a warmed tortilla, add cabbage, fried banana blossom, tartar sauce, pico de gallo, pickled red onions, and cilantro. Serve with lime wedges and savor the explosion of flavors! ENJOY!
Tips & FAQs
- Marinating Time: For optimal flavor, allow the banana blossoms to marinate for at least 2 hours, preferably overnight. This allows the marinade to infuse the blossoms thoroughly.
- Crispy Batter: Ensure the beer batter is cold, and the oil is hot when frying. This helps create a crispy coating on the banana blossoms.
- Dredging Station: Set up a dredging station for the beer-battered fish to streamline the frying process. Having the flour, batter, and a place to transfer the battered pieces ready will make the cooking process smoother.
- Oil Temperature: Maintain a consistent oil temperature for frying (around 350-375°F or 175-190°C) to achieve a golden brown and crispy texture.
- Customization: Feel free to customize the toppings based on your preferences. Avocado slices, vegan cheese, or different salsas can be delightful additions.
Where Can I Find Banana Blossom or What Can I Sub It Out With?
You can typically find canned or jarred or canned banana blossoms at your local Asian market. Sometimes, I’ll buy them online – I love these! Also, make sure you buy the banana blossom in brine, NOT syrup!
Can I make This Recipe Gluten-Free?
Absolutely! Use a gluten-free flour blend for the beer batter, and ensure other ingredients, such as the miso paste and beer (or substitute) are gluten-free.
Best Way to Reheat the Banana Blossom?
To be honest, these vegan Baja fish tacos are best eaten fresh, right out of the fryiomg pan, but if you happen to have leftover and need to reheat them, use an oven or toaster oven to help maintain the crispy texture. Avoid microwaving, as it can make the banana blossoms soggy.
How Do I Store Leftovers?
Store leftover components separately in airtight containers in the refrigerator. Keep the fried banana blossoms separate from the toppings to maintain their crispiness.
Can I Bake or Air-Fry the Banana Blossoms, Instead of Frying?
Because this is a wet batter, it’s best to follow instructions for frying.
Can I Make Any Components for these vegan Baja-Style Fish Tacos Ahead of Time?
Yes, you can prepare the tartar sauce and pico de gallo a day ahead for convenience. However, fry the banana blossoms just before assembling the tacos to maintain their crispiness.
What If I Can’t Find Banana Blossoms?
Hearts of palm or artichoke hearts can be used as substitutes for a similar texture. Adjust the marinating time accordingly.
More Taco Recipes:
- Mediterranean Style Tacos
- Bulgogi-Inspired Tacos
- Mushroom-Asada Tacos
- Barbacoa-Inspired Tacos
- Vegan Quesabirria Tacos
I hope you love these vegan Baja-Style Fish Tacos as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
xo!
Vegan Baja-Style Fish Tacos
Ingredients
For the Fish and Marinade:
- 2 18-ounce can of banana blossom in brine (drained, rinsed, and patted dry)
- 1 cup vegetable broth
- 1 nori sheet, cut or torn into small pieces
- 2 tablespoons white miso paste
- 1 teaspoon Old Bay seasoning
For the Tartar Sauce:
- 1 cup vegan mayonnaise
- ½ cup dill pickles, finely chopped
- ¼ cup minced red onion
- 1 tablespoon fresh minced dill
- ½ of 1 small lemon, juiced
- 2 teaspoons agave or ample syrup
For the Chipotle Pico de Gallo:
- 1 pint cherry tomatoes, quartered
- 1 cup finely diced white onions, about 1 large onion
- 1/2 cup chopped fresh cilantro
- 1/3 cup deseeded, deveined, and minced jalapeño pepper (about 1 large jalapeño)
- 1/4 cup fresh lime juice, about 2 limes
- 1 chipotle in adobo sauce, chopped, plus 2 tablespoons adobo sauce from can
- 1/4 teaspoon kosher salt
For the Beer Battered Fish:
- Vegetable oil, for frying
- 1 ¾ cups all-purpose flour
- 2 teaspoons Old Bay seasoning
- 1 cup COLD dark Mexican beer, such as Negra Modelo
For the Tacos:
- 2 cups shredded cabbage
- 8 6-inch corn tortillas, warmed
- Pickled red onions, optional
- Fresh minced cilantro, for garnish
- Lime wedges, for serving
Instructions
- Place the banana blossom pieces in a large Ziploc bag and set aside. In a bowl, whisk together the broth, nori, miso paste, and old bay seasoning until thoroughly combined. Alternatively, you can pulse all the ingredients together in a blender. Pour the marinade over the banana blossoms and seal the bag. Place in the refrigerator to marinate for at least 2 hours, preferably overnight.
- Meanwhile, prepare the tartar sauce and pico de gallo.
- For the tartar sauce, place all the ingredients in a small bowl and mix until thoroughly combined. Taste and adjust seasonings, adding salt and pepper, if necessary. Set aside in the refrigerator.
- Place all the pico de gallo ingredients in a large bowl and mix to combine. Taste and adjust seasonings, adding salt and pepper, if necessary. Cover and place in the refrigerator.
- Place the beer in the freezer so it becomes ice cold, but not frozen, about 10 minutes. Place back into the refrigerator until ready to use.
- For the beer battered fish, pour about 1 inch of vegetable oil into a sauté pan over medium heat. While the oil heats, set up the dredging station. For the beer batter, mix 1 cup of the flour and 2 teaspoons of the Old Bay seasoning in a large shallow bowl. Gradually pour in the cold beer while whisking, until all the beer is added to the bowl. It should be a bit thinner than pancake batter. If you feel it is too thick, continue to add ice cold beer by the tablespoon until you reach more the desired consistency.
- Carefully dip the marinated banana blossom in the beer batter, turning and tossing to coat all sides.
- Next, gently drop the battered banana blossom into the hot oil and fry until golden brown and crispy, 4 to 5 minutes per side. Transfer to a paper towel–lined plate and repeat until all the banana blossom pieces are battered and fried.
- To assemble the tacos, add a small handful of cabbage to a warmed tortilla followed by 1-2 pieces of the fried banana blossom. Top with tartar sauce, pico de gallo, and pickled red onion, and cilantro. Serve with fresh lime wedges and enjoy!
