Vegan Avocado 'Fish' Tacos
The fishing industry may be one of the most environmentally friendly meat industries when it comes to greenhouse gas emissions, but did you know that we may actually run out of wild caught fish by the year 2048? Ghost fishing (a by-product of commercial fishing) kills thousands of marine animals every year! You can read more about ghost fishing here and more about the effects of overfishing here. Help keep our oceans safe and full of life by substituting avocado in these yummy tacos!
1 cup vegetable oil, for frying (I used avocado oil, it works well for high heats)
1 ½ cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
12 ounces of a beer of your choice
4 avocados, sliced into 1/2 inch pieces*
8 to 12 corn or flour tortillas
1 red onion, thinly sliced
3/4 cup vinegar**
1 1/2 tablespoons sugar
1 teaspoon coarse salt
1/2 cup water
1 clove of garlic
2 cherry peppers
Mayonnaise (Vegan, if applicable)
One small lime
1 Mango, chopped
Fresh Pico de Gallo
Lime wedges, from one small lime
Greens of your choice (microgreens, sliced cabbage, baby greens)
1. Let’s start with the pickled onions (they’ll need to sit for an hour). Place the onion slices in a jar. Whisk together vinegar, sugar, and salt in a separate bowl, then add in the water. Pour this mixture into the jar containing the onions. Chop the peppers and garlic and place in the jar. Place aside.
2. Heat half the oil in a large saucepan over medium heat, wait for the oil to simmer. As you fry your avocado you may need to add more of the oil.
3. Combine 1 cup of the flour, garlic powder, paprika, and salt in a medium bowl. Then pour in the beer and whisk until the mixture reaches a batter-like consistency. Add up to ½ cup more of flour to perfect the consistency.
4. Carefully place each avocado slice in the batter and then move over to the pan. (Only do one layer of avocados on the bottom of the pan, depending on the size of your pan you may need to do multiple batches). Once the batter seems to be crispy and turns a nice golden color (about two minutes) flip it over to fry on the other side for about another minute. Once cooked, place the pieces of avocado on a paper towel to drain the grease.
4 ½ . I ended up frying my avocados, dipping them in the batter again, and then re-frying them. This was the only way I could get them to my desired crispiness. even though it made the frying process take twice as long, I would say it was well worth it.
5. To make the sriracha sauce, mix mayonnaise, sriracha, lime zest, and lime juice together to taste.
6. Heat the tortillas up in the oven for just a few minutes. (I preheat my oven to 350 degrees and after a few minutes it will be hot enough to lightly toast the tortillas).
7. Serve with chopped mango, pico de gallo, sriracha sauce, greens, pickled onions and lime wedges.
Makes about 12 tacos.
*I used avocados on the harder side, they seemed to work better than ripe avocados because the avocados will soften when they are fried, and ripe ones will end up falling apart.
**I used Citrus Champagne Vinegar which seemed to work well, however, it should only marinate for about 45 minutes since this vinegar is very strong. Apple Cider Vinegar is also an amazing option!
End note: The toppings, sauce, and onions are really just a suggestions. This is what I ate on mine, but you do you when you make your version! I'm personally not a fan of real fish tacos so I was very lost when it came to picking toppings for these tacos. So enjoy these tacos however you would like, but these toppings are here for those of you who are just as lost as I was when it comes to fish tacos.
How'd it go?
I'd love to hear how your tacos turned out! Let me know what toppings you decided to put on yours! I will forever be looking for more ways to enjoy these fried avocados so your suggestions are much appreciated!!