I love fish tacos. Along with sushi they were the biggest obstacle on my journey to becoming vegetarian. A big, delicious obstacle.
I have since stopped eating fish – this TED interview with oceanographer Sylvia Earle explains why. But I’d be lying if I said I didn’t miss them on my plate, taste wise.
Since trying a plate of the most delicious fusion fish tacos in Naan Street Food on my holiday in Mallorca, I’ve been wracking my brain trying to find an alternative. How could I replace that zingy yet buttery flavour of their lime-soaked fresh salmon? It took me a few weeks to find the answer and it’s… grapefruit!
Grapefruit tastes fresh and has that intriguing mouthfeel that makes it a perfect fish substitute for this recipe. The best part? You can whip up these super simple vegan tacos in 15 minutes. All you need is a bit of avocado, grapefruit, lime, homemade coleslaw and you’re good to go! Ready to go? Let’s get chopping.
- 100 g mayonnaise
- 1/2 lemon or lime juiced
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 2 cups red and/or white cabbage
- 2 carrots
- 2 sticks celery
- 1 tbsp garlic salt
- pinch pepper
- 2 grapefruits
- 1 avocado
- 1/2 bunch fresh coriander
Finely chop your cabbage and celery into strips. Grate carrots or use a peeler to turn them into long thin strips.
Whisk together mayonnaise, lemon juice, apple cider vinegar and mustard. Once ready, combine with cabbage, celery and carrots - but save two table spoons for topping your tacos later. Mix well.
Separate your grapefruits into segments and remove membranes. Slice up the avocado.
Once you're ready to assemble your tacos, put the coleslaw at the bottom and then layer grapefruit and avocado slices on top.
Once you’re done there are three serving options. You can either leave your tacos plain and natural…
…top them with some of the remaining coleslaw sauce…
…or add some Sriracha for a spicy kick. But maybe that’s just me and my uncontrollable Sriracha addiction!
Do you like tacos? What’s your favourite recipe? I’d love to hear all your ideas – they’ll be a great inspiration for my next recipe!