Mexican Crumbed Banana Blossom Tacos
with Cucumber Salsa & Plant-Based Mayo
This versatile fruit with a similar texture to cooked white fish is the perfect plant-based alternative to switch out with your regular protein. Crumb it with Mexican spices and panko, then stack it into a taco along with crunchy salad leaves and pickled onion. Time to tick these tacos off the bucket list.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½
onion
1
tomato
1
cucumber
1 tin
Banana Blossom
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
8
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
salad leaves
1 packet
Plant-Based Mayo
(Contains Soy; )
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
¼ cup
white wine vinegar
1 tbs
plain flour
(Contains Gluten; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Thinly slice red onion (see ingredients). • In a small bowl, combine white wine vinegar and a good pinch of sugar and salt. Scrunch onion in your hands, then add it to pickling liquid. • Add just enough water to cover the onion, then set aside.
• Roughly chop tomato and cucumber. • Drain, rinse and halve banana blossom lengthways. • SPICY! The spice blend is hot, use less if you're sensitive to heat. In a shallow bowl, combine Mexican Fiesta spice blend, plain flour and the water. In a second shallow bowl, place panko breadcrumbs. • Dip banana blossom in flour mixture followed by panko breadcrumbs. Transfer to a plate.
• Heat a large frying pan over a medium-high heat with enough olive oil to cover the base of the pan. • When oil is hot, cook crumbed banana blossom in batches until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the banana blossom does not stick to the pan.
• In a medium bowl, combine tomato, cucumber, a pinch of salt and a drizzle of olive oil and white wine vinegar. • Microwave mini flour tortillas in 10 second bursts, until warmed through. • Drain pickled onion. • Divide salad leaves and crumbed banana blossom between tortillas. Top with cucumber salsa and pickled onion. • Drizzle over plant-based mayo to serve.