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Ingredients:
No-Fish Fillets: |
3 medium zucchinis |
Beer Batter: |
1 1/3 cups unbleached all purpose flour |
1 2 oz. bottle beer |
1 teaspoon garlic powder |
1 teaspoon onion powder |
Sea salt and black pepper, to taste |
White Sauce: |
1/2 cup vegan mayonnaise |
Juice of 1/2 lime |
Accompaniments: |
8 corn tortillas |
2 cups red and green cabbage, thinly sliced |
2 avocados, sliced or your favorite guacamole |
Pico de Gallo |
Lime wedges |
Sprigs of cilantro |
High heat oil for frying |
Directions:
- Cut the stem ends off each zucchini, cut each zucchini in half to make two even pieces about 3-4 inches in length. Next, slice each piece lengthwise into fourths to create four equal fillets about 1/4th inch thick each.
- Mix together the flour, garlic powder, onion powder, sea salt and black pepper salt in medium mixing bowl. Add the beer and mix well, set-aside to rest for 30 minutes.
- Combine the vegan mayonnaise and lime juice in a small bowl and set aside. Prepare the cabbage, avocado, lime wedges, sprigs of cilantro, and Pico de Gallo and set aside.
- Warm the tortillas by wrapping them in foil and placing them in a 350 degree oven for 10-15 minutes or heat them individually on a flat grill a minute or two on each side. Prepare the tortillas while frying the zucchini fillets and keep them warm.
- Pour about 1/2 an inch of canola or vegetable oil in a medium frying pan. Heat to just a touch below full heat. Drop a sample of the batter in the oil, when it bubbles vigorously it’s ready.
- Using tongs dip the zucchini fillets in the batter and coat them evenly one at a time. Transfer 4-5 pieces into the frying pan and cook them in batches for best results. Turn the fillets once or twice for even browning. Cook about 3-5 minutes then transfer the fillets to a paper towel lined plate to absorb any extra oil.
- Build the tacos by placing one or two fillets in each heated corn tortilla, add a spoonful of white sauce then top with shredded cabbage, pico de gallo, avocado or guacamole, another drizzle of white sauce and a sprig of cilantro. Serve with a wedge of lime.
- Grill instead of Fry: Zucchini fillets can also be grilled instead of fried. Coat them with a light amount of oil then cover them with a dry seasoning rub and grill a few minutes on each side.
- Note:
- Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
See more vegan recipes from Liz Gary | |
Course: | Dinner |
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