Recipe Vegan “Fish” Tacos

  • Prep

    20 minutes

  • Cook

    45 minutes

  • Serves

    6 (two large tacos per serving)

These fried “fish” tacos will blow your mind and convince you that vegetables really can be turned into anything! Prepare these ahead of time by marinating overnight in Mother Raw Japanese Dressing and then get ready to fry them up. Serve them in tacos or even with fries for a plant-based fish and chips dish! 


For baking the celeriac: 

2 medium celeriac, peeled and sliced into thick slabs 

2 tbsp extra virgin olive oil 

1 large sheet nori, chopped fine (divided) 

1 tsp kosher salt 


For the marinade: 

⅓ cup extra virgin olive oil 

½ cup Mother Raw Japanese Dressing 

¼ cup caper brine + 1 tbsp finely chopped capers 

2 tbsp lemon juice 

¼ cup rice vinegar 

1 tbsp coconut sugar 

½ tsp kosher salt 


For frying: 

Avocado oil (for frying) 

1 ¾ cup all purpose flour 

1 tsp baking soda  

1 tsp kosher salt 

1 can lager (473mL) 

½ cup arrowroot flour 


For the tacos: 

½ head red cabbage, sliced thin 

2 tbsp Mother Raw Japanese Dressing 

2 tbsp vegan mayonnaise  

2 avocados, sliced 

Nanami togarashi (optional) 




Preheat the oven to 400ºF and line a baking sheet with parchment paper.  

Place the celeriac slices on the baking sheet and drizzle with the olive oil, half the nori and salt. Bake for 25 minutes, until fork tender.  

Meanwhile, in a medium sized bowl, whisk together the marinade ingredients including the remaining chopped nori.  

Place the celeriac in a large baking dish and pour the marinade over top and toss to coat, ensuring that it is all covered. Seal with plastic wrap and place in the fridge for at least 30 minutes or overnight (8 hours).  

When ready to fry, heat about 1” of oil in a large pot over medium heat, the temperature should be about 375ºF.  

In a large bowl, combine the flour, baking soda and salt and whisk to combine. In a separate bowl, add the arrowroot flour. 

Slowly add the can of lager to the bowl with the all-purpose flour, whisking as you pour, until the batter is smooth and no longer lumpy. 

Slice the celeriac into strips. Dip a strip of celeriac into the arrowroot first and shake off any excess. Then quickly dip into the batter and then into the hot oil. Cook for three to four minutes per side, being careful not to overcrowd the pot as cooking too many at a time will cause the oil temperature to drop.  

Remove the celeriac strip and place on a cooling rack until all pieces are done.  

In a small bowl, combine the cabbage, Mother Raw Japanese Dressing and mayonnaise. 

To assemble, heat the tacos and place cabbage inside, followed by two pieces of celeriac, avocado and the namami togarashi. Garnish with sprouts and lime wedges (if using). Enjoy to your heart’s content!  

P.S. To add an extra saucy kick try adding in some Mother Raw Roasted Garlic Dip for a nice hit of garlicky goodness!