You can’t ever go wrong with tacos. Mike was the one to come up with the idea for these particular ones, when he was reminiscing about fish tacos in California and at Rockaway Beach in New York.
The concept of the crispy batter encasing something really tasty in the middle, some well thought-out toppings, a soft tortilla bread… ah, it’s easy to drift off in your thoughts and get on with daydreaming about delicious food, right?
So what could make an awesome vegan alternative to those fish tacos? Well, celery root is a gift sent from the food gods for sure. Sure, an intense flavor – but it mellows when cooked, and battered and pan fried, it’s a pure delicacy. It was a given. Now, though, we thought we’d be in for a long cooking process with many steps involved, and feared it wouldn’t make a popular recipe if it would take half a day to prepare these. Turns out, that’s not what happened at all. With all the toppings coming together in no time, and the celery itself not being much of a hassle at all, this turned into a fun and not the least bit stressful time in the kitchen, leaving us both feeling a little “that’s it?” as it was all coming together. And that’s a very good thing.
If there’s anything we’d like to argue here, it would be that you should cook this for friends and family members you feel that you’d like to convince vegan food can be downright spectacular. It’s complex and fancy feeling, and once you’ve had your first bite, you’ll be sold. We’re so excited to share this one with you all, and hope you’ll like as much as we do. Happy taco evening!
För recept på svenska, klicka här: Veganska “fish” tacos med panerad rotselleri, vitkål och limesås
Makes 20 small tacos (or ~10 medium)
Pickled red onions
2 medium red onions (~200 g), cut in half and then thinly sliced
1 1/2 dl white wine or apple cider vinegar (or a mix of both)
1 1/2 dl water
1 1/2 tbsp sugar
1 tbsp salt
3 large garlic cloves, peeled
Celery root “fillets”
1 whole celery root (~1kg)
1 tbsp lemon juice
3 dl breadcrumbs
1 dl wheat flour
Canola oil, salt and black pepper
2 dl creme fraiche of your choice
2 tbsp mayonnaise of your choice
2 tbsp lime juice
Pinch of salt
600 g green cabbage, thinly sliced
20 small or 10 medium-sized tortilla breads
- Start with the pickled onions by placing the thinly sliced onions in a glass jar (any airtight, food grade container will do, but we prefer glass because it doesn’t hold smell). Choose a container that you’ll more or less fill up over one where you’ll only fill up the bottom. For this, a 5 dl/pint size jar is appropriate. In a small saucepan, stir together water, vinegar(s), salt and sugar. Add in garlic cloves and bring the mixture to a boil. Remove from the heat. Pour the hot liquid into the jar, filling up so it covers the onions entirely. Screw on a lid and allow to cool before placing it in the fridge (energy saving measure – in the winter, we always put food items to cool outside before placing them in the fridge).
- Peel the celery root and cut “fillets”, roughly 1 cm thick. Bring a pot of water to a boil, add 1/2 salt and the lemon juice, and add in the fillets. Boil for 8 min, and then let them drain.
- Breading: add scant 1/2 tsp salt and some black pepper to the breadcrumbs and mix. Create three “stations” – one plate with flour, one plate with about 6-7 tbsp of canola oil (don’t pour it all at once, but instead add more as you go) and one with breadcrumbs. Flip the celery root fillets in flour, then in canola oil and then finally in breadcrumbs. Place on a clean plate or cutting board until you’ve done them all. Thereafter, pan fry 4-5 min per side or until golden (add tiny splash of oil to the pan).
- While the fillets are in the pan, stir together all the ingredients for the sauce.
- Make tacos by placing celery root fillet(s), sliced cabbage, pickled red onions and a few dollops of sauce in a tortilla bread. Wrap up, and then enjoy!
If you’re looking for more dinner inspiration, we collected a whole bunch of yummy recipes in this post: Our Top Warming Winter Recipes.