Vegan fish tacos made with deep-fried portobello mushrooms in a crispy batter. These are delicious with white cabbage, pickled onions and chipotle mayo.
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Prep Time 10 minutesmins
Cook Time 15 minutesmins
Course Main
Cuisine Mexican
Servings 4
Equipment
Large pan for deep frying
Thermometer
Ingredients
500gportobello mushrooms
½tablespoonseaweed flakesoptional
200gplain flour
½teaspoonsalt
1teaspoonpaprika
½teaspoonbaking powder
275mlice-cold beer
Oil for deep frying
12 to 16fresh corn tortilla
White cabbagethinly sliced
Pickled red onion
Corianderchopped
Cherry tomatoesquartered
Vegan chipotle mayo
Lime wedges
Instructions
In a large deep pan heat 4cm of oil to a temperature of 180°C.
Clean then cut the mushrooms into bite-sized pieces. Put the pieces into a bowl then sprinkle over the seaweed flakes to evenly coat the mushrooms.
Make the batter in a separate bowl. Add the flour, salt, paprika and baking powder. Mix well to evenly combine the dry ingredients. Slowly add the ice-cold beer and stir well to make a batter.
Once the oil is up to temperature start coating the mushrooms in the batter. Place the coated mushrooms gently into the oil and fry on both sides until golden, around 1 minute on each side. Don’t overcrowd the oil as this will make the oil temperature drop. Cook the battered mushrooms in batches and drain them on kitchen paper.
Once all the mushrooms are cooked make sure to remove the oil from the heat.
To construct the tacos, fill the tortillas with the battered mushrooms then cover with the sliced white cabbage, pickled red onions, cherry tomatoes and coriander before drizzling over the chipotle mayo. Squeeze the lime wedges over the tacos before eating.