Vegan White "Fish" Tacos with a SECRET Ingredient
the best anti-inflammatory vegan tacos made with the soursop fruit that tastes like white fish, gluten free, using all whole food plant based ingredients
Ingredients
- 1-2 soursop or atemoya depending on size
- 2 tbsp coconut aminos
- 1 tsp tahini
- 1 tsp maple syrup
- 1 tsp kelp flakes
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp sea salt
- Olive oil or avocado oil for cooking
- Squeeze of lime for topping at the end
- Green cabbage slaw for serving
Instructions
- Prepare the Soursop: Start by peeling the soursop and removing the seeds. Break the fruit into small, bite-sized pieces.
- Make the Marinade: In a small bowl, combine the coconut aminos, tahini, maple syrup, kelp flakes, garlic powder, chili powder, and sea salt. Mix well until the ingredients are fully incorporated.
- Marinate the Soursop: Place the soursop pieces in a bowl and pour the marinade over them. Gently toss the soursop to ensure each piece is evenly coated. Let it marinate for at least 15 minutes to allow the flavors to meld.
- Cook the Soursop: Heat a skillet over medium heat and add a drizzle of olive oil or avocado oil. Once the oil is hot, add the marinated soursop pieces to the skillet. Cook for 5-7 minutes, stirring halfway through, until the soursop is lightly browned and heated through.
- Finish with Lime: Once the soursop is cooked, remove it from the heat and add a squeeze of fresh lime juice for an extra burst of flavor.
- Assemble the Tacos: Serve the cooked soursop on warm tortillas, topped with your favorite green cabbage slaw.
- Enjoy: These vegan fish tacos are now ready to be enjoyed. The combination of the soursop's texture and the flavorful marinade will leave you amazed at how closely it mimics traditional fish tacos.