Mexican Crumbed Banana Blossom Tacos
with Cucumber Salsa & Plant-Based Mayo
- Gluten
- Gluten(Wheat)
- Soy
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.*
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the Mexican flavours, though some found the banana blossom too salty.
- Ease of prep: Several reviewers struggled with the breading process; the panko didn't stick well to the banana blossom.
- Suggestions: Ensure banana blossom is well-drained and rinsed before breading. Consider adding cheese for extra flavour.
