Move over jackfruit, banana blossom is now the latest craze in vegan meat substitutes - most commonly used to replace fish! You may have seen banana blossom battered fish and chips around the web (would highly recommend) but here is a slightly 'lighter' recipe for those who don't want to mess around with deep frying at home!
Get your hands on some tinned banana blossom, vegan fish sauce and nori sprinkles and you should be good to go!
· 1 (400g) can banana blossom, rinsed and drained
· ½ tbsp vegan butter, melted
· 1 tbsp lime juice
· ½ tsp garlic paste
· ½ finger chilli (optional)
· ½ tsp vegan fish sauce
· 1 tsp nori flakes
· 150g tinned sweetcorn
· 1.5 tbsp vegan mayo
· 1-2 tsp lime juice
· 1 tsp maple syrup (or agave)
· 150g vine tomatoes, finely chopped
· small bunch finely chopped cilantro
· 6 soft taco shells to serve
For the banana blossom “fish” make the marinade by mixing together the butter, lime juice, garlic, chilli, fish sauce and nori in a bowl.
Using a fork, tear apart your banana blossom to form thin strips. Add to the marinade and toss - combining thoroughly.
Place on a baking tray and cook in a pre-heated oven at 200C for 10 minutes until slightly crisp and fragrant.
Meanwhile, make your corn salsa by combining all ingredients in a bowl and tossing thoroughly.
Once banana blossom is done, remove from the oven and briefly warm your tortillas in the microwave for 10-20s. Assemble with banana blossom, salsa and top with sriracha for an extra kick!