While 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.
1 comment
I love this recipe! Sometimes I omit the tortilla and use the cabbage as the base for the fish