These are some outstanding, delicious veggie tacos! Banana blossom is such a cool ingredient with a lovely texture and barely any flavour. This makes them a fantastic ingredient to adapt and absorb any other flavours added. Our tried and tested Baja Fish Tacos batter has been lightly adjusted to be even tastier and coats the banana blossoms pieces for perfect, golden-brown and super crunchy bites. These are not intended to be a substitute for our beloved Fish Tacos but they are an excellent vegetarian or vegan option! We absolutely love these ones.
Banana Blossoms Tacos - Baja Style Veggie Tacos
-500g jar Banana Blossoms
-½ cup flour
-¼ cup cornstarch
-1 tsp baking powder
-1 tsp oregano
-1 tsp salt
-1 tbsp Lemon Pepper Seasoning
-1 tbsp wakame or dry seaweed, crushed
-1 tsp American mustard
-1 to 1 ½ cups cold beer
-vegetable oil, the necessary
1 Drain the banana blossoms and carefully rinse them with cold water. Allow them to drain as much liquid as possible without disturbing the petals.
2 Mix the flour, cornstarch, oregano, seasoning, salt and wakame in a bowl. Stir to combine.
3 Pour the beer, starting with about one cup and whisk until combined. Add the remaining beer to adjust the batter consistency. Add the mustard at this point too. The right consistency should be similar to light pancake batter. It should be able to coat the blossoms without leaving a very thick layer but it shouldn’t be too light that runs off the blossoms. Important: To make sure your batter is nice and crispy when fried, mix the cold beer last minute and use the batter immediately.
4 Chop the banana blossoms into bite-sized pieces, ensuring that when you cut leave part of the connecting stem every time to avoid the flower falling apart.
5 Bring enough vegetable oil up to the temperature to deep fry the banana blossoms pieces. Once the oil is ready (between 160 to 180C), add a piece of banana blossom to the batter, carefully coat all around and drain a bit before adding it to the oil. Work in small batches to not overload the frying pan.
6 Fry the blossom pieces for just a couple of minutes or until both sides are golden brown. Turn the pieces around halfway. Fry all the remaining pieces and transfer them to a rack or a paper-lined dish to drain any oil excess. Sprinkle the pieces with a little bit of flakey salt as they come out from the oil.
Pickled Onions Salsa
-½ large red onion, finely diced
-1 jalapeno pepper, finely diced
-1 avocado, diced
-coriander, to taste
-/2 tsp oregano
-½ tsp garlic powder
1 lemon, juiced
-1 tsp sesame oil
-1 tsp soy sauce
-1 tsp of everything but the bagel seasoning (optional)
-salt to taste
1 In a small bowl, mix the lemon juice, sesame oil, soy sauce, oregano, garlic powder, and seasoning and whisk. Adjust seasoning to taste.
2 Add the red onion and jalapeno and mix well. Add the avocado and fresh coriander to taste and fold them into the mix. Cover well and keep in the fridge until ready to use.
Jalapeno Crema
-½ cup mayonnaise
-½ cup creme fraiche
-1 large pickled jalapeno or about 2 tbsp of finely chopped pickled jalapenos
-pinch of salt
1 Whisk the mayo, cream and jalapeno together and season with a bit of salt. The right consistency should be on the thick, creamy side, so adjust depending on the mayo or cream you are using.
Note: To keep this recipe vegan, use your favourite vegan cream substitute, mix in the jalapenos and season with a bit of lemon juice and salt to taste.
Banana Blossom Tacos
-10 to 12 corn tortillas
-lettuce, finely shredded
-Habanero Sauce goes beautifully here! But you can use your favourite salsa if Habanero is too hot.
- Salsa Macha works great with these tacos!
1 Warm up the corn tortillas until nice and soft. Keep them wrapped in a teatowel or inside one of our tortilla warmers
2 Add a layer of Jalapeno Crema to the tortilla and then a bed of lettuce and place on top one or two pieces of fried banana blossoms. Top with pickled onion salsa and your favourite hot sauce too!
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