vegan artichoke fish taco recipeWhile summer may be behind us, tacos a delicious any time of year. I love all sorts of taco varieties and I’m in love with my light and tasty vegan artichoke “fish” tacos recipe! I think you will be too!

Artichoke “Fish”
  • 1/2 cup vegan butter, melted
  • 1 1/2 cups plain bread crumbs (gluten free if desired)
  • 1 teaspoon old bay seasoning
  • Salt and pepper, to taste
  • 1 (15 ounce) can quartered artichoke hearts, drained
  • 3 cups high heat oil for frying
Heat oil in a small skillet to about 350°F.
Combine old bay seasoning, salt, pepper and breadcrumbs in a small bowl, mixing well.
Dip artichoke pieces in melted butter, coating well, then dip in breadcrumb mixture, making sure all sides are covered.
Fry breaded artichokes for 2-3 minutes or until golden brown. Remove artichokes from skillet and place on a paper towel to drain the excess oil.
Tacos
  • Corn tortillas
  • Artichoke “Fish”
  • Shredded cabbage
  • Diced Tomatoes
  • “Fish” Taco Aioli (recipe below)
  • Avocado, thinly sliced
  • Grated vegan parmesan or vegan nacho cheese sauce
  • Cilantro, for garnish
Assembling the tacos:
Grill your corn tortillas on an open flame for a few seconds on each side to warm up and make more pliable.
On each tortilla, place a few chunks of artichoke then top with shredded cabbage, tomatoes, drizzle on aioli, a slice of avocado and top with a sprinkle of vegan parmesan or nacho cheese and cilantro. Serve with a lime wedge and enjoy!
“Fish” Taco Aioli
  • 1/2 cup vegan mayonnaise
  • 2 teaspoon minced garlic
  • 1/2 teaspoons fresh lemon juice
  • teaspoon lemon zest
  • 1 tablespoon sweet relish
  • Salt and pepper to taste

Combine all ingredients in a small bowl and mix well. Refrigerate while making tacos.

Total
34
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