Vegan Fish Finger Tacos with Minty Mashed Peas
Sometimes, we see dishes online that we just can't get out of our heads. This happened, for example, with these fried potato balls or Chana Dal Tadka, which we absolutely wanted to try in real life. We also once stumbled over the combination of fried fish with a kind of pea guacamole (which some already call "peacamole") and found this idea great – just without real fish, of course. To serve you a 20-minute dish, we decided to turn it into a quick finger food and serve both in a taco. If you have more time, you could also serve this with mashed potatoes.
Fish tacos are certainly no invention of ours, but are mainly known from Mexican cuisine. In fact, they have been around much longer than you might think. Fish tacos can be traced back to indigenous peoples of North America, who lived in the coastal regions close to Mexico. There, warm water fish was already served in corn wraps, long before they became a trendy finger food. For our plant-based version, we decided to combine vegan fish fingers with minty mashed peas and a vegan yogurt cream. We hope that you will keep these tacos in your minds as much as we do.
For this recipe we used the plant-based Veggie Sticks from Fisch vom Feld, that taste just like the "original" and are prepared super fast. These "Veggie Sticks" are based on black salsify, jackfruit, hemp seed protein, cauliflower, borlotti beans, hemp flour, and linseed oil among others. To prepare them, simply pan-fry them for about 4-6 minutes from both sides until crispy and golden brown. Besides the "Veggie Sticks" they also offer Veggie Filees and Veggie Battered Filees. All products of "Fisch vom Feld" are produced climate-neutral without any flavor enhancers, colorants, and preservatives. We're very happy that this helps to find more plant-based fish alternatives in supermarkets, which will hopefully protect the finite fish distribution world-wide. Currently, you can get their products at their online shop, or in selected larger supermarkets in Germany such as Rewe Center stores, Globus, and Wasgau.
Vegan Fish Finger Tacos with Minty Mashed Peas
Ingredients
For the tacos:
- 15 vegan fish fingers (e.g. by "Fisch vom Feld")
- 15 small wraps or soft tacos
- 1 onion
For the minty mashed peas:
- 500 g (1 lb) frozen peas
- 10 g (0.33 oz) fresh mint
- 2 tbsp vegan butter
- 3 tbsp vegan yogurt
- lemon juice
- salt
- pepper
For the vegan yogurt cream:
- 250 g (1 cup) vegan yogurt
- 1 garlic clove
- salt
- pepper
Instructions
For the vegan yogurt cream, add vegan yogurt to a bowl. Finely chop or press garlic clove, then add to the bowl. Season the cream with salt and pepper to taste, then set aside.
Wash and dry mint, pluck the leaves off the stem and roughly chop them. Peel and finely chop onion.
Add frozen peas to a pot and cover with water. Bring to a boil and let the peas simmer for approx. 5 minutes. They should all float on the water surface in the end. Drain and rinse under cold water.
In the meantime, heat vegetable oil in a large frying pan. Fry vegan fish fingers over medium heat for approx. 4-6 minutes from both sides until they are crispy and golden brown.
Add cooked peas to a bowl and mash them – depending on your taste this can be rather roughly or finely. Add vegan butter and vegan yogurt, then stir to combine. If you like, add more butter or yogurt if you want the mashed peas to be creamier. Season with salt and pepper to taste, and add chopped mint.
One after another, fry wraps (or soft tacos) in a fatfree pan for approx. 1-2 minutes per side. Top each taco with mashed peas, fried plant-based fish fingers, vegan yogurt cream, and some finely diced onion.
