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Fish Tacos

What you need: 

1 (12 ounce) package tempeh, cut into 12 strips
1 cup unbleached all purpose flour
1/2 teaspoon baking powder
1 cup beer
1/4 teaspoon salt
1/4 teaspoon paprika
oil, for deep frying
12 corn tortillas, warmed, to serve
guacamole, to serve
shredded cabbage, to serve
salsa, to serve

What you do: 

1. In bowl, mix flour, baking powder, beer, salt, and paprika with a wire whisk until thoroughly mixed.
2. Heat oil for deep frying. Dip a few tempeh strips into beer batter and then place in oil.
3. Once they are golden brown, remove to a paper towel to absorb excess oil. Continue with all remaining tempeh strips.
4. Serve in warm corn tortilla, and top with guacamole, cabbage and salsa.

Preparation Time: 
20 min
Cooking Time: 
Recipe Category: 


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These are great! I just used the batter part to make some tempeh strips. Amazing what you can do with so few ingredients. I loved how easy this recipe was. I also made a "honey" mustard dip with mustard and agave.. Delicious! It'd be easy to tamper with this recipe to make different variations.. different marinades, spices, sauces, seitan.. (mind is jumping up and down in excitement) Oh! I also had a lot of batter left, so I'd probably reduce it next time.


I think it needs just a little bit more flavor to make it taste like fish. Although the batter is great. It is like a fish batter and it comes out nice and crispy.


OMG!! this batter is awesome!!! i wonder what else i can make with it...hmmmmm....

I am from Ensenada, Mexico  so i grew up eating fish tacos.  This batter is very similar to the real thing.  I added mustard to it because the fish batter my mom makes has mustard.  Also, in my non-veggie days, i would prepare my tacos buy spreading mayo on the tortilla, then the fish, then pickled onions, diced tomatoes and cabage. 

Thank you sooooo much for the awesome recipe.  Haven't made the tacos yet. I am waiting for my boyfriend to come back from the store with the tortillas and vegenaise. lol.


I just made these, they are so yummy! well...the tempeh anyways, none of them have made it into a taco yet because I keep dipping them in BBQ sauce.  I doubled the recipe so I could have leftovers after I feed two other people.  I probably didn't need to double the batter though.  Thanks for the recipe! I love that the tempeh makes them sturdy but soft, unlike frozen "chicken" nuggets that are alwayd mushy.


I used tofu, and really liked it. I'll make it again, and half the recipe. It makes a lot. Very yummy!



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