Fish tacos

Difficulty: 4/5

Preparation and cooking time: 8 hours

Servings: 4

[Collapse]Nutrition facts per serving
CALORIES PER SERVING (kcal): 620         (calories in whole recipe: 2480)
Proteins	56%	31.6g	Protein: lysine	70%	1.4g
			Protein: methionine	53%	0.5g
			Protein: isoleucine	77%	1.3g
Carbohydrates	81%	106.0g	Fibers	38%	14.6g
			Net carbs	n/a	91.4g
			Sugars	n/a	9.3g
Fats	18%	12.2g	Omega-3	27%	0.4g
			Omega-6	27%	4.7g
			Saturated fats	n/a	2.2g
Vitamin B1	57%	0.7mg	Vitamin B2	30%	0.4mg
Vitamin B3	34%	5.4mg	Vitamin B5	20%	1.0mg
Vitamin B6	53%	0.7mg	Folate	34%	138.7μg
Vitamin A	8%	76.1μg	Vitamin C	95%	85.7mg
Vitamin E	7%	1.2mg	Vitamin K	122%	147.6μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	56%	562.1mg	Copper	98%	0.9mg
Iron	89%	7.1mg	Magnesium	55%	221.7mg
Manganese	163%	3.8mg	Phosphorus	102%	716.1mg
Potassium	20%	981.9mg	Selenium	102%	56.2μg
Zinc	39%	4.4mg	Sodium to taste

Ingredients:

FOR THE VEGAN FISH

For the fish

• 500g rinse and drained tofu
• 1 1/2 nori sheets

For the batter

• 1 cup whole-wheat flour
• 1/2 cup corn starch
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp cayenne
• 1 cup sparkling water

For the bread crumbs

• 1 cup whole-wheat bread crumbs
• 1/8 tsp salt
• 1/8 tsp black pepper

FOR THE TACOS AND TOPPINGS

For the taco shells

• 8 corn flour 9 tortillas

For the salsa

• 1/2 diced yellow onion
• 1 diced tomato
• 1 diced yellow bell pepper
• 1 juiced lemon
• 1/4 tsp oregano
• 1/8 tsp salt
• 1/8 tsp black pepper
• Pinch of cayenne

For the chive sour cream

• 300g sugar-free soy yogurt
• 1/4 cup minced fresh chives
• 1/8 tsp salt
• 1/8 tsp pepper
• 1 juiced lemon

For the toppings

• 1/2 cup fresh cilantro
• 1/2 cup fresh parsley
• 1 juiced lime

Instructions:

• Cut the tofu into slices that are about 1 cm thick. Place them on a dry and clean towel (as shown in the picture below), and cover them with another one. Put a cutting board and a few cans or books on top of the towel to put weight on the tofu. Let sit for 10 minutes so that the towels absorb the water inside the tofu.

• Once the tofu is drained and pressed, place in a bag or a container, and freeze for 5 hours.
• Once the tofu is frozen, take it out of the container or bag you froze it in, and place it again on a towel. Let thaw for 2 hours.
• In the meantime, mix together all of the ingredients for the salsa and the chive sour cream in two separate, small bowls. Set aside
• Once the tofu has thawed, cover it with another towel, and press again with a cutting board and a few cans or books. Let sit for 10 minutes so that the towels absorb the remaining water inside the tofu, set aside.
• In the meantime, cut some nori slices that are the same size as one side of the tofu. The nori is meant to replicate the skin on the fish as well as to give a fish-like taste to the tofu. Set aside.
• In a large bowl, combine all of the ingredients for the batter except the sparkling water. Make sure that the dry ingredients are evenly mixed together before slowly pouring in the sparkling water. The batter should have the consistency of gravy. If it is too thin, add flour 1 tablespoon at a time. If it is too thick, add sparkling water 1 tablespoon at a time.
• Place the tofu on a flat surface. With a teaspoon, put a little bit of batter (the size of a pea) on top of each slice of tofu. Then, put a slice of the cut nori on top of the tofu (as shown in the picture below). Gently press down on the nori sheet, so that the batter will spread and act as a binder. Let sit for 10 minutes.

• In the meantime, put the ingredients for the bread crumbs on a plate. Mix together until evenly distributed.
• Pre-heat the oven to 200°C.
• Dip the tofu with the nori slices gently in the batter. Coat the tofu completely and let the excess batter run off.
• Place a tofu slice with the batter on top of the bread crumbs, and gently spoon the bread crumbs all over the tofu. Set aside on an oven tray lined with a silicone baking mat, and repeat for the rest of the tofu slices.
• Bake at 200°C for about 30 minutes, or until golden brown.
• 5 minutes before the fish is ready, put the tortillas in the oven to heat up, then set aside.

Serving:

On a plate, place two warm tortillas. Put two slices of the fish on each tortilla, and top with the sour cream, salsa, and fresh cilantro or parsley. Squeeze a lime wedge on top of each taco for added sourness.