HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Crumbed Banana Blossom Tacos
Mexican Crumbed Banana Blossom Tacos

Mexican Crumbed Banana Blossom Tacos

with Cucumber Salsa & Plant-Based Mayo

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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.

Tags:Plant BasedSpicyUnder 650kcal

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

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount







1 tin

banana blossom

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)


mini flour tortillas


1 bag

salad leaves

1 packet

plant-based mayo

1 sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

¼ cup

white wine vinegar

1 tbs

plain flour


¼ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2569 kJ
Fat19.1 g
of which saturates5.7 g
Carbohydrate86.8 g
of which sugars10.2 g
Protein17.8 g
Sodium1606 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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.