Vegan Fish Tacos

5 from 1 vote

These vegan fish tacos are so good! Crispy beer battered vegan 'fish' with fresh veggies, vegan feta and the best vegan fish taco sauce! Perfect for Taco Tuesdays.

Prep Time50

Cook Time20

Total Time1 10

Course: Main Course

Cuisine: American

Diet: Vegan

Servings:

Calories: 573kcal

Author: Alison Andrews

Ingredients

Celeriac 'Fish'

1 Large Celeriac (1 ½ pounds/680g)
1 teaspoon Salt For Boiling
2-3 Nori Sheets

Dusting:

¼ cup White Rice Flour (40g)

Beer Batter:

¾ cup All Purpose Flour (93g)
¼ cup White Rice Flour (40g)
¼ teaspoon Salt
1 ¼ teaspoons Baking Powder
3 Tablespoons Nori Chopped
1 Bottle Beer (12 ounces)

Frying:

¼ cup Sesame Oil

Fish Taco Sauce:

1 cup Vegan Mayonnaise
1 Tablespoon Sriracha Sauce
1 teaspoon Garlic Powder
¼ teaspoon Smoked Paprika
1 Tablespoon Lime Juice Freshly Squeezed

Tacos:

8 Large Tortillas Flour or Corn
2 cups Red Cabbage Shredded
1 cup Chopped Tomatoes
1-2 Medium Avocado Sliced
½ cup Red Onion Sliced
1 cup Vegan Feta Crumbled
½ cup Cilantro Chopped

Serving:

Lime Wedges

Instructions

Celeriac Fish:

Peel the celeriac. Cut the peeled celeriac in half and slice each half into ½ inch thick pieces.
Add 3 quarts (~3 liters) of water and a teaspoon of salt to a large pot and bring it to the boil. Add the celeriac pieces to the boiling water, cover the pot and let it boil for 10 minutes until the celeriac is fork tender.
Remove the celeriac pieces from the pot and place them onto a wire cooling rack.
When the celeriac pieces have cooled slightly but are still warm, take one piece at a time and place it onto a sheet of nori. Let the nori stick to the one side of the celeriac and then use a scissors to trim the nori sheet, so that you have a piece of celeriac with nori skin on one side of it.
Place the celeriac piece back onto the wire rack. Repeat with all your celeriac pieces so that all the pieces have a piece of nori skin on one side.

Dusting With Rice Flour:

Add ¼ cup of rice flour to a bowl. Gently dip each piece of celeriac in the rice flour so that it's coated on all sides.
Place all the rice flour coated pieces of celeriac back onto the wire rack.

Beer Batter and Frying:

Sift all purpose flour into a mixing bowl and add rice flour, salt, baking powder and chopped nori. Mix together.
Add cold beer and gently whisk until the flour is just mixed in and you have a thin batter. Don't overmix.
Add 2 tablespoons of sesame oil to the frying pan and heat it on medium heat until hot.
Dip a piece of celeriac into the batter, coating it on all sides.
Add it to the hot frying pan, nori skin side down.
Repeat the battering process until you have enough celeriac pieces to comfortably fit in your frying pan without over-crowding.
Cook for around 3 minutes until the nori side is crispy and golden brown and then gently flip each piece and fry for 2-3 minutes on the other side until golden brown and crispy.
Transfer the celeriac pieces to a baking tray lined with paper towels to soak up excess oil.
Heat another 2 tablespoons of sesame oil in the frying pan and then repeat the battering and frying process so that all the celeriac pieces are golden brown and crispy. Add more oil as needed.

Fish Taco Sauce:

Add vegan mayonnaise, sriracha sauce, garlic powder, smoked paprika and lime juice to a mixing bowl.
Mix together until well combined.

Assembling:

Heat your flour tortillas according to package directions or your preferred method. You can heat them in a frying pan, or stack them up, cover them in foil and bake them in the oven at 350°F (180°C) for around 15 minutes until heated through. Our latest preferred method is to heat them in our panini press.
Then build your tacos, starting with a layer of shredded red cabbage, then chopped tomatoes, vegan fish, sliced avocado, sliced red onion, crumbled vegan feta, chopped cilantro and finally a drizzle of taco sauce.
Serve with lime wedges on the side.

Notes

Celeriac - should be at least 1 and ½ pounds (680g) or bigger.
Chopped nori sheets - the easiest way to chop nori sheets is using a scissors.
Cold beer - makes for a cold batter, and this equals crispy beer battered fish. When the cold batter hits the hot oil, it makes it super crispy.
Sesame oil - works great for high heat frying. You can switch it for a different oil with a high smoke point.
Vegan fish - if you have a brand of store-bought vegan fish that you like then you're welcome to use that instead and save time in this recipe.
Vegan feta - can be store-bought vegan feta or make your own using our recipe for homemade vegan feta.
Don't let the boiled celeriac cool down too much. You want it to still be warm and slightly moist to the touch so that the nori sheets will stick to it easily. If it's too hot, the nori sheet will recoil from it, but if it's too cool, it won't stick at all.
The oil must be hot when you add the battered celeriac pieces. The battered celeriac pieces should sizzle when they hit the pan.
Make it alcohol free: Switch the beer for sparkling water and increase the baking powder by ¼ teaspoon.
Make it gluten free: If you need this to be gluten free then simply use a gluten free all purpose flour bend for your beer batter and make sure your tortillas are gluten free and you're all set.
Storing: If you have leftovers then the best thing is to store everything in separate containers in the fridge for 2-3 days and then bring everything out when you're ready to start assembling some more tacos.
Reheating: The best way to reheat the vegan fish is in the air fryer - this way it restores the crisp factor. Reheat at 350°F in the air fryer for 5-10 minutes. Or you can reheat it in the oven at 350°F for 10 minutes or until heated through.

Nutrition