You can call me Edith (weizenwind) wrote in vegancooking,
You can call me Edith
weizenwind
vegancooking

Fish tacos!

I just made fish tacos for the first time, and they're tasty!


The "Fish"

1 lb. firm tofu, frozen, thawed, pressed, and cut in dominos
1 packet of this pre-made fish-taco seasoning
water & 2 tbsp. oil per packet directions
Oil to fry in

The tortillas

I make my own because they're easy and so much better than the bought ones. Just use pre-made soft corn tortillas if you don't want to.

2 cups masa flour
cold water

Add enough water to the flour to make it the consistency of Play-Doh. Divide into egg-sized balls (you should get around 8). Squash in a tortilla press (be sure to line both sides with plastic wrap for easy removal) and dry-fry in a cast-iron skillet (for a small batch you could use a non-stick skillet, but don't do a large one or the extended time of dry heat will damage the coating) until both sides get lightly speckled with brown spots. Keep warm until serving.

The rest

1-2 avocados, sliced or mashed
1 cup or so of finely shredded cabbage (or lettuce, but the crunch of the cabbage is nice)
1 lime or lemon
cilantro (optional)

Prepare the tofu according to the packet instructions. It should look like this when it's done:



Assemble tacos with cabbage, a few pieces of tofu, several slices of avocado (if you mashed it and spread it on the tortillas it would help these things stay together), a squeeze of lemon or lime, and a sprinkle of cilantro (which I didn't have, tragically). Enjoy!

I liked this brand of seasoning, but be forewarned that it is very salty and relatively spicy. If anyone knows of a brand that's less salty I'd love to hear about it.




Pink Martini - Autrefois
Tags: ethnic food-mexican-tacos/nachos, mixes, vegetables-avocado
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