Crispy Vegan Baja Tacos with Beer-Battered Eggplant
Forget bland tofu! These vegan beer-battered Baja tacos swap fish for crispy, golden-fried eggplant, layered with creamy chipotle slaw and fresh pico de gallo. A plant-based twist on the classic Baja fish taco—crunchy, zesty, and utterly irresistible.
6 people
Calories: 297kcal
Ingredients
For the Slaw
- 1 small red cabbage thinly sliced
- 3 tbsp vegan mayo
- 1 tbsp chipotle peppers in adobo sauce finely chopped
- 2 tbsp lime juice
- Salt to taste
For the Pico de Gallo
- ½ bunch cilantro chopped
- ½ small white onion finely diced
- 4 Roma tomatoes diced
- 1 serrano chile optional, for heat
- Drizzle of olive oil
- Salt to taste
For the Beer-Battered Eggplant
- 1 large eggplant
- 2¼ cups all-purpose flour divided
- 1 tsp baking powder
- ¼ tsp Mexican oregano
- 2 tsp salt
- 1 Mexican light beer like Corona or Modelo
- 2-3 cups frying oil
For the Tacos
Instructions
Make the Slaw
- In a large bowl, mix vegan mayo, chipotle peppers, lime juice, and salt until creamy.
- Add the sliced red cabbage, mix well, and set aside.
Prepare the Pico de Gallo
- Finely chop the cilantro and dice the tomatoes and onion.
- Mix everything in a bowl, season with salt, and finish with a drizzle of olive oil. Set aside.
Prep the Eggplant
- Slice the eggplant lengthwise into ½-inch thick slices.
- Cut each slice into ½-inch batons, then halve each baton for bite-sized pieces.
Make the Beer Batter
- In a mixing bowl, combine 1¼ cups flour, baking powder, oregano, and salt.
- Slowly pour in Mexican beer, whisking until the batter has a thick pancake-like consistency.
Fry the Eggplant
- Heat frying oil in a Dutch oven to 350ºF.
- Place the remaining 1 cup of flour in a shallow dish and season with salt.
- Dredge the eggplant pieces in the flour, shaking off excess.
- Dip into the beer batter, ensuring an even coat.
- Carefully place each piece into the hot oil, frying for about 4 minutes or until golden brown.
- Remove and drain on a paper towel-lined dish or wire rack.
Assemble the Tacos
- Warm corn tortillas on a dry pan or grill.
- Place one or two crispy eggplant pieces in each tortilla.
- Add a generous spoonful of chipotle slaw.
- Top with pico de gallo and finish with a squeeze of lime.
Notes
Extra Crunch: Let the battered eggplant rest for 1 minute before frying—it helps the batter set!
Lighter Option: Air-fry at 400°F for 12-15 minutes, flipping halfway.
Tortilla Hack: Char the tortillas slightly on an open flame for extra flavor.
Lighter Option: Air-fry at 400°F for 12-15 minutes, flipping halfway.
Tortilla Hack: Char the tortillas slightly on an open flame for extra flavor.
How Do I Store and Reheat Leftovers?
Store the fried eggplant separately from toppings in an airtight container for up to 3 days. Reheat in an air fryer or oven at 375°F for 5-7 minutes to keep them crispy.Nutrition
Serving: 1serving | Calories: 297kcal | Carbohydrates: 54g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 908mg | Potassium: 756mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1952IU | Vitamin C: 90mg | Calcium: 115mg | Iron: 4mg