Learn how to make these crispy vegan beer battered fish tacos. The best vegan version of Baja fish tacos, in which battered and fried eggplant, cabbage, pico de gallo, and a creamy chipotle sauce take the place of the traditional white fish taco.
About Cabo fish tacos
There’s nothing quite like a freshly made vegan beer-battered Baja fish taco. The combination of crispy fish, fresh salsa, and creamy slaw is irresistible. And when you add a squeeze of lime and a sprinkle of cilantro, it’s downright addictive.
Baja fish tacos are the perfect summertime meal. They’re light, healthy-ish, and easy to make. Plus, they’re endlessly customizable; there is no right or wrong way of doing them. This recipe for vegan fish tacos made with eggplant, Eggplant Baja Tacos.
What you need for the vegan beer-battered “fish”
- Eggplant cut the eggplant into batons, and yes, this vegetable goes instead of the fish. These are no tofu vegan fish tacos.
- All-purpose flour is divided into one part for making the batter and the other just to coat the eggplant
- Baking powder
- Mexican oregano
- Mexican light beer
- Frying oil
benefits of eggplant
- Eggplant is a good source of fiber, vitamins, and minerals.
- It may help to lower cholesterol and blood sugar levels.
- Eggplant may improve digestive health and help to prevent constipation.
- This vegetable may also boost brain health and protect against cognitive decline.
- Eggplant contains antioxidants that may help to protect against some chronic diseases.
how to make fish tacos (vegan)
- For the eggplant: Slice lengthwise, making 1/2-in slices, lay the slices down, and cut into ½ in batons. Cut each baton in half.
- To make the batter add the other 1 1/4 cup of flour, baking powder, oregano, and salt to a bowl. Mix well. Slowly add about a cup of the beer and stir to combine. You are looking for a thick pancake-like batter.
- Put the frying oil in a Dutch oven and let the temperature rise to 350ºF.
- Place the remaining cup of flour in a dish and season with salt. Working with small batches, place the eggplant in the flour to lightly coat. Shake the excess flour and dip it in the beer batter. And add into the pipping hot oil.
What to serve fish tacos with
- Slaw: thinly sliced red cabbage with mayonnaise, chipotle peppers in adobo sauce, and lime juice.
- Pico de Gallo, cilantro, onion, tomatoes, chile serrano, a drizzle of olive oil, and salt.
HOW TO ASSEMBLE VEGAN FISH TACOS
In a warm corn tortilla place a piece of fried eggplant (vegan fish) in the center and top with a tablespoon or toe of the chipotle pepper red cabagge slaw.
Finish each taco with a heaping spoonful of pico de gallo. You can also squeeze a bit of lime juice to give them the most authentic Mexican taco bite.
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Eggplant Baja tacos
Equipment
- Dutch oven
Ingredients
Slaw
- 1 small red cabbage thinly sliced
- 3 tablespoons mayo I use vegan mayonnaise
- 1 tablespoon chipotle peppers in adobo sauce
- 2 tablespoons lime juice
- Salt to taste
Pico de gallo
- ½ bunch of cilantro
- 1/2 Small onion
- 4 Roma tomatoes
- 1 Chile serrano optional*
- Drizzle of olive oil
- Salt to taste
Eggplant
- 1 large eggplant
- 2 1/4 cups all-purpose flour divided
- 1 teaspoon baking powder
- ¼ teaspoon Mexican oregano
- 2 teaspoons salt
- 1 Mexican light beer
- 2-3 frying oil
12 corn tortillas
Instructions
- To make the slaw, mix the mayo, chipotle peppers, lime juice, and salt in a large bowl until creamy. Add the thinly sliced cabbage, mix and set aside.
- For the pico de gallo, finely chop the cilantro, and dice the tomato and onion. Mix together in a bowl, add a good pinch of salt and finish with a drizzle of olive oil. Set aside.
- For the eggplant: Slice lengthwise making 1/2-in slices, lay the slices down, and cut into ½ in batons. Cut each baton in half.
- To make the batter add the other 1 1/4 cup of flour, baking powder, oregano and salt to a bowl. Mix well. Slowly add about a cup of the beer and stir to combine. You are looking for a thick pancake-like batter
- Put the frying oil in a Dutch oven and let the temperature rise to 350ºF.
- Place the remaining cup of flour in a dish and season with salt. Working with small batches place the eggplant in the flour to lightly coat. Shake the excess flour and dip it in the beer batter.
- One by one, add each piece of beer-battered eggplant into the oil and leave each piece for around four minutes or until golden brown on all edges. Remove each piece from the oil and set it on a paper towel-lined dish or baking sheet.
- Heat the tortillas in a frying pan or grill.
- Place one or two pieces of eggplant in each tortilla, add a tablespoon or two of the slaw and finish with a tablespoon of pico de gallo.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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