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Thursday, September 12, 2013

Vegetarian "Fish" Tacos

The inspiration for this recipe is the fact that I have never had a fish taco, even when I did eat meat. I love cabbage AND tacos, so I had to figure out some sort of substitute. 

This recipe is healthy, light, and delicious. Due to oven "frying", rather than deep frying, the battered "fish" is healthy and uses little to no oil. This recipe can easily be veganized (just use vegan sauces)!

Battered "Fish"
1 small zucchini squash(approximately 7 inches)
3/4 c fine corn meal
1/2 c all purpose flour
1/2 c cold water
1/2 tbsp baking powder
1 tsp garlic salt

Taco Fixings
8 small corn tortillas
1 c cabbage, shredded(red or green)
1/3 c carrots, shredded
1/2 small onion, finely sliced or diced
1/4 c mayo, light mayo, or Veganaise
1 tbsp apple cider vinegar or white vinegar
1/2 tsp sugar or agave nectar
seasoning (garlic salt, pepper, etc.)
tartar sauce or thousand island dressing, optional
cilantro, as much as you desire
lime slices, optional 

Preheat oven to 425 degrees F.

To prepare the battered "fish", cut the zucchini in half width-wise and cut each half into halves length-wise. Take one of the four halves and cut into fourths length wise, then do this to the other three portions. Once sliced, the pieces need to be breaded and battered. Place the corn meal into a bowl. Combine the flour, baking powder, and garlic salt into a separate bowl. Mix well, add the ice cold water, and mix well again. Take a stick of zucchini, dip into cornmeal, dip into batter until covered, then dip into cornmeal one last time. Place the piece on a greased baking sheet, and repeat with the fifteen other pieces. Allow the battered "fish" to get golden and crispy in the oven (about 20-30 minutes).

While the oven is going, it is time to prepare the cabbage slaw. Add cabbage, carrots, and onions into a bowl and combine well. In a small container combine mayo, vinegar, sweetener, seasoning  and stir until well blended. Loosen up the sauce with a little water. Add just enough water to thin the sauce out, but not too much that the sauce becomes watery. Pour the sauce onto the cabbage mixture, incorporate the sauce in thoroughly, and let it sit to soak up the flavors.

Once finished, remove the zucchini from the oven and set on the counter. Start to heat up a pan on medium-high heat for the corn tortillas. The tortillas should be flipped back and forth until they soften up. Now, you are ready for taco assembly.

For each taco, lay a tortilla flat on a plate, place two pieces of battered "fish", a few dabs of tartar sauce or thousand island on top(if desired), scatter cilantro pieces, spoon on about two spoonfuls of cabbage slaw, and squeeze some lime juice over the finished product. Sit back, relax, and enjoy!  


  • If you would like a less-healthier version, once the zucchini pieces are breaded and battered you can fry them in oil instead of oven frying.
  • For variation, the battered "fish" could be eggplant, sweet potato, or any other starchy vegetable you think could work (leafy and watery veggies would not work).    

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