The first time I encountered fish tacos was when I visited my brother-in-law in Los Angeles where he lives the high life with his girlfriend. They are both pescetarians, so when they and my flexitarian girlfriend ate “real” fish tacos I made up these vegan tofu fish tacos so that I could join in. Since fish tacos traditionally aren’t vegan I can’t say that I’ve tried many of them, but it seems as if they are usually served something like this, with a fruity and spicy very Californian touch.
The guacamole actually comes from another America trip that my girlfriend and I made a couple of years ago to New York. When I asked my followers for tips where to go and eat great vegetarian food (I wasn’t a vegan back then) one of the most frequent tips was to go to Rosa Mexicano and try the guacamole. Which we of course did, and boy we weren’t we disappointed! When we arrived the first thing the very service oriented waiter asked was if we were interested in starting off with some guac. Three minutes later a waiter rolled a small wooden table in front of our table filled to the brim with avocados, chopped tomatoes, cilantro, and onions and started to mix us the best guacamole I’ve had in my life in a huge molcajete.
Later when I returned home I discovered that Rosa Mexicano actually gave away the base recipe for their guacamole on their website (but now I can only find it on other pages), and since then it’s the only one I’ll ever need! So smash a few of these amazing tacos and channel your inner Californian Mexican, vegan style, coming all the way from Sweden!
Vegan Fish Tacos With Guacamole
- 400 grams of firm tofu
- 1/2 cup of white flour
- fresh juice from 1 lime
- 2-4 tablespoons of plant milk or beer
- 1/2 tablespoons of Japanese soy sauce
- Some ground black pepper
- 1 cup of panko bread crumbs
- canola oil for frying
Rosa Mexicano’s Guacamole
- 4 regular or 2-3 large avocados, perfectly ripe
- 1 fresh jalapeño or about 8 slices of pickled jalapeño
- 1/2 white onion
- 1 sprig of fresh cilantro
- 2 fresh ripe tomato
- 1/2 teaspoons salt
- 12 small tortillas (3 per person)
- 1 fresh mango
- 1 fresh sprig of cilantro
- 1-3 chopped jalapeños
- lime pickled red onions*
- chipotle mayo**
Start by cutting the tofu in about ½ inch thick slices and put the slices under something heavy (like a few cookbooks) wrapped in a few sheets of paper towel for 30 minutes so that the liquid is pressed out. Then cut the tofu into rectangular pieces, about the size of two fingers.
Mix flour, lime juice, plant milk or beer, soy sauce and pepper into a thick batter. Add a little liquid at a time until you get a batter that is just so thick so that it covers what you dip into it without running off at once, but not so thick that it's rather a dough than a batter.
Put all the tofu cubes in the batter and make sure they are covered completely. Take a few pieces at a time and roll on a plate of panko breadcrumbs so they are covered completely. Pick them up immediately and put them in a frying pan filled with 1.5 inches of oil.
Fry at about 335 Fahrenheit or 170 Celsius (i.e. hot but without the oil starting to smoke) for about 2 minutes per side until golden brown.
Do not fry too many pieces at a time. Pick them up and place them on a plate with paper towel so they can drain a bit before serving. Serve as hot as possible!
Build each taco with a little chipotle mayo on the bottom of each tortilla, 3-4 pieces of tofu per tortilla, and then top with finely chopped mango, a dollop of guacamole, sliced peppers, a little pickled onion and coriander and a dash of sriracha. 2-3 tacos are usually enough per person.
Chop onion and jalapeño super fine. Rinse and chop the tomatoes into small cubes.
Begin to smash about half of the cilantro, half of the onion and 2/3 of the jalapeno in a mortar and pestle until the onion and jalapeno are liquefied and mixed into a paste with the cilantro. If you do not have a mortar, you can either put it all on a cutting board and chop it all until you get a fine paste, or take a flat bottom bowl and a flat-bottomed glass and use it instead.
Divide the avocado in half, remove the pit and flesh, cut cubes of the avocado halves and dump them into the mortar. Mix until all the avocado cubes are covered with the onion paste.
Put the rest of the coriander, onion, jalapeno, and tomatoes in the mortar and mix roughly. Add the tomatoes on the top and a sprinkle of salt.
Using a spoon, mix the guac into the desired level of chunkiness. Add more salt, jalapeño, and cilantro to taste.
*Lime pickled red onions: Slice 1 red onion thinly and marinate for 30 minutes with the juice from 2 limes.
**Chipotle mayo: Mix 1/2 cup vegan mayo with 1 finely chopped chipotle in adobo sauce.
This recipe was republished with permission from Jävligt Gott.