Banana Blossom Fish Tacos

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

subheading: For the banana blossom “fish”:

1 can of Biona Organic Banana Blossom

Kombu (optional) • 4 g

old bay seasoning (or any cajun seasoning mix) • 1 tsp

water • 360 ml

sea salt • ⅛ tsp

subheading: For the lime pickled onion:

1 red onion

Biona Organic lime juice • 2 tbsp

subheading: For the baja sauce:

Biona Organic egg free mayo • 90 g

plant milk • 20 ml

Biona Organic Apple Cider Vinegar • ½ tsp

garlic • ¼ tsp

lime zest • ½ tsp

lime juice • 2 tsp

sriracha hot sauce • ½ tsp

subheading: For the cabbage slaw:

white cabbage (shredded finely) • 100 g

Biona Organic egg-free mayo • 1 tbsp

lime juice • ½ tsp

salt • 1 pinch

pepper • 1 pinch

subheading: For the crispy batter:

plain white flour • 200 g

baking powder • 1.5 tsp

vegan beer • 275 ml

Vegetable oil for frying • 1 cup

subheading: To serve:

10 taco tortillas

fresh coriander • 25 g

1 avocado (finely diced)

6 Lime wedges for squeezing

Note: Ingredients may have been altered from the original.

Directions at thevegankindsupermarket.com

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