The Japanese influence in Baja, Mexico is very pronounced, so much so that soy sauce is on the table of many taquerías in the area. Of course, tourism and migration to and from California also play a huge role in the flavor of these tacos. Traditionally, these are fish tacos, but Vegan Tacos author Jason Wyrick uses oyster mushrooms, not only because it’s the compassionate choice, but also because they have a flaky texture and taste great. Make sure you serve these right away. Otherwise, the tempura becomes limp and soggy, resulting in a very sad taco.
Tempura Tacos
Region: Baja Mexico | Heat Level: 0 or 5 with Salsa | Makes 8 Tacos
The Tempura
- 1 pound oyster mushrooms (or other vegetables, see Note), cut into large pieces
- 1 sheet nori
- 3 cloves garlic
- 1 cup unbleached all-purpose flour
- 1 teaspoon dried oregano
- 1/2 teaspoon baking powder
- 1 teaspoon coarse salt
- 1 cup cold beer
- 1 tablespoon prepared yellow mustard
- Corn oil, for frying
The Tortillas
- 8 (5 to 6-inch) corn or flour tortillas
The Toppings
- 3/4 cup vegan mayonnaise
- 1/2 cup vegan sour cream
- 1 cup shredded purple cabbage
- Lemon and lime wedges
- Your favorite salsa
Preparation
- Cut the oyster mushrooms into very large pieces (bigger than bite-size) until you have about 4 cups. Tear a sheet of nori into a few large pieces, transfer to a blender or small food processor, and pulse it until it is coarsely ground. Set these aside. Smash the garlic into a paste. This works best in a molcajete or mortar and pestle, but you can also smash it by rocking the flat side of your knife over the garlic. Be careful, though, if you do this. If you are not comfortable doing this, just mince the garlic.
- In a bowl, combine the flour, oregano, baking powder, salt, nori, and garlic. Add the beer and yellow mustard to the mix and stir until everything is evenly combined.
- In a deep skillet, wok, or Dutch oven, add enough oil to come about 2 inches up the sides Heat this to 375°F. Place a plate covered with a paper towel next to the skillet. Dredge the oyster mushrooms in the batter. Working in batches, add a few battered mushrooms to the hot oil and fry for 3 to 4 minutes. They should be a dark golden color. Scoop out the tempura mushrooms with a frying basket or slotted spoon and transfer them to the plate. This works best if you batter and fry about one cup of oyster mushrooms at a time.
- In a small bowl, combine the mayo and crema or sour cream, stirring to blend.
- Warm the tortillas. Spread 2 to 3 tablespoons of the mayo/sour cream mix over the tortilla. Add the oyster mushrooms tempura and then the cabbage. Serve with lemon and lime wedges and salsa on the side.
Note: Instead of oyster mushrooms, you can also use thinly sliced zucchini, onion, whole cloves of garlic, asparagus, or other vegetables.
From Vegan Tacos by Jason Wyrick. ©2014 Jason Wyrick. Used by permission from Vegan Heritage Press.
