Crispy “Fish” Tacos w/Avocado Slaw

When I changed my diet and started eating vegan, I never fully cut out fish. So, you could call me a pescavegan (that is only like 10% of the time). I love sushi and have yet to find an amazing vegan sushi dish, so hook a sistah up if you know where I can find one. Also, fish tacos are amazing. One of my favorite summer time meals. I suppose the cold, dreary winter was getting to me and I was craving some fish tacos!

I was also trying to plan our next nights dinner on a Tuesday when I thought it was a Monday so I figured #tacotuesday but it was really #winewednesday so I combined them both. That didn’t make sense. Oh well. Here is this delicious recipe. I’m serious, it was so good and tasted so much like crispy fish but no fish were damaged in the making of this meal.

Crispy “Fish” Tacos w/Avocado Slaw

Ingredients

1 and 1/2 cup oil (we used veggie oil)

1 package of EXTRA FIRM tofu. I really like the high-protein from Wildwood. It’s really solid! Drain your tofu between paper towels and two plates for about 10-20 minutes.

1 cup flour

1 cup of your fave vegan ale (We used Heretic – shout out to the fiance – Evil Twin)

1 cup of panko (I actually used more but start with this)

Good dose of Old Bay Seasoning

Salt and Pepper

1 bag of slaw mix (whatever’s clever)

2 avocados

1/4 cup cilantro

1 jalapeno

1 tbs. vegan mayo

Salt and Pepper

(To kick this meal up a notch, grab yourself some Hot Ones Fiery Chipotle hot sauce. It is AMAZING!)

To get started, make sure you drain your tofu like I said up there. While that is draining, you can set up your dredging station. In three seperate bowls, add your flour to one, beer to another, and panko in the last. Add a good dose of the Old Bay seasoning and salt and pepper to the flour and the panko. Stir them up a bit.

Also while you tofu is draining, you can put together your slaw. This is simple. Add the avocados, cilantro, lime, jalapeno, vegan mayo, salt & pepper to a food processor and combine. You can also add them to a bowl (like we did, our food processor is too small – *cough* Christmas present *cough*) and use an immersion blender to combine everything. This is the sauce for your slaw, or a tasty creamy guacamole. Add your package of slaw to the sauce and stir. Let this chill out in the fridge while you finish your “fish”.

Now that your tofu is drained, cut them up into about 3 in long, half an inch wide nuggets. Add your oil to a deep pan for frying and get that hot! A lot of people use a thermometer to tell if it’s hot enough. I threw some panko in there and watched if it fried.

Once your oil is hot, dredge your “fish” and place it in the oil. The dredge is going to be beer, flour, beer, panko – oil. Repeat this step for how ever many “fish” sticks you can fit in your pan. They take about 3 minutes per side to get really crispy. If you like them less crispy, cook them less. You just want that nice golden brown color.

While those are frying away, heat up your fave corn tortillas. When all your “fishy’s” are fried, top them on your tortilla and smother them in slaw. Pro tip: Add you favorite hot sauce for an extra kick. Our favorite, which everyone should try, is Hot Ones Fiery Chipotle.

So amazing! Enjoy 🙂