Vegan Banana Blossom 'Fish' Tacos

Serves: 4 Prep: 45_mins Cook: 40_mins


If you've got a can of banana blossom and you're not sure what to do with it, why not try our recipe for vegan 'fish' tacos. Banana blossom makes the perfect vegan fish alternative, thanks to its flaky texture and neutral flavour. Mix with a little seaweed and lemon juice for that classic seaside taste, then top with quick pickled red onion, avocado and spicy slaw for a delicious meal that's a little different.


For the banana blossom “fish”:

A can of Biona Organic Banana Blossom

4g Kombu seaweed

1 tsp old bay seasoning (or any cajun seasoning mix)

360ml water

1/4  tsp fine sea salt


For the lime pickled onion:

1 red onion

2 tablespoons of Biona Organic lime juice


For the lime hot sauce:

90g Biona Organic egg free mayo

20ml plant milk

½ tsp Biona Organic Apple Cider Vinegar

¼ tsp garlic 

½ tsp lime zest

2 tsp lime juice

½ tsp sriracha hot sauce


For the cabbage slaw:

100g white cabbage (shredded finely)

1 tbsp Biona Organic egg-free mayo

½ tsp Biona Organic lime juice

Salt & pepper to taste

3 radishes (finely sliced)


For the crispy batter:

200g plain white flour

1.5 tsp baking powder

275ml vegan beer

Vegetable oil for frying


For the 'Fish':

  1. Drain the tin of banana blossom. Gently rinse under cold water to remove the brine and place in a medium bowl. 
  2. Add the remaining ‘fish’ ingredients to the bowl then cover and place in the fridge to marinade for 4 hours if possible.

  Lime pickled onion:

  1. Using a very sharp knife, slice the red onion as thinly as possible.  
  2. Place in a bowl and add the lime juice. Place in the fridge for as long as possible.

Baja Sauce:

  1. Place all the ingredients into a old jam jar, shake and place in the fridge.


  1. In a medium bowl, mix the finely shredded cabbage with the remaining slaw ingredients.  Cover and place in the fridge until needed.

Crispy batter:

  1. In a medium bowl, mix together the flour and baking powder.
  2. Place in the freezer for a min of 30 minutes to chill or until you’re ready to fry.  
  3. Place the beer in the fridge too.

To assemble:

  1. Once the banana blossom is marinated, remove them from the fridge and place on a plate.  Use a very sharp knife slice them into taco-sized portions. 
  2. If necessary, heat your tortillas in a dry frying pan and wrap in a napkin or tea towel to keep warm.
  3. Place a medium, high-sided saucepan on a medium heat and add around 3-4 inches of vegetable oil.  Once the oil is hot, reduce the heat to low.
  4. Remove the flour mixture from the freezer and pour in the beer.  Mix until you have a smooth batter, take two pieces of banana blossom and dunk them in the batter, making sure they’re fully coated.
  5. Carefully, place them both into the hot oil. Fry for two minutes, flipping half-way through, or until golden brown all over. Remove from the oil and place on a piece of kitchen towel.  Repeat the process with the remaining banana blossom.
  6. To assemble, take a tortilla and add some slaw, followed by a piece of ‘fish’, topped with some pickled onions, some baja sauce, avocado, coriander, radish and a squeeze of lime juice.

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