Banana Blossom “Fish”

100g Mexican Chilli Orange Paste

520g tinned banana blossom (approx. 2 tins drained)

‍

Dressing

150g vegan mayonnaise

150g Mexican Chilli Orange Paste

Slaw

250g coleslaw mix

50g Mexican Chilli Orange Paste

Juice of ½ lime

‍

Batter

400g plain flour

3 tsp baking powder

550ml vegan beer

Tacos & Toppings

20 mini tortillas

2 finely diced mangoes

50g chopped coriander

10 Lime wedges

1. Gently wash the banana blossom to remove any excess  brine; dry on paper towels. In a bowl, toss with Mexican Chilli Paste;  cover and leave to marinate for at least 30 mins in the chiller.

2. In the meantime, make the dressing by whisking Mexican Chilli Orange Paste with vegan mayonnaise until well combined; set aside.

3. For the slaw, toss the coleslaw mix with Mexican Chilli Orange Paste and lime juice; set aside.

4. Once marinated, cut the banana blossom into 2 inch  pieces. To prepare the batter, first ensure the beer is ice cold. Mix  the flour and baking powder in a bowl and pour in the beer; mix well  until thick and smooth. Coat each piece with batter and deep fry for  around 2 mins, turning halfway, until golden all over. Drain on a paper  towel.

5. Assemble by spreading each tortilla with dressing.  Top with “fish” pieces, slaw, diced mango and coriander. Serve 2 tacos as a portion with lime wedge.