Banana Blossom Tacos



Drain banana blossom and rinse under cold water, drain and cut into bitesize pieces. Place in a bowl, mix with the seasoning and leave to marinade for 4 hours. Mix flour and baking powder together and place in freezer until needed. Chill the water. Slice red onion, squeeze juice of limes over them and allow to pickle. Grate white cabbage, thinly slice radishes and mix with vegan mayonnaise leave to one side. Place taco shells on baking tray. Heat deep fat fryer to 170C. When ready to cook remove flour from freezer and mix with chilled water until a slightly thick batter is formed. Place tacos in oven to warm. Dunk banana blossom in batter and coat well, fry in oil for 2-3 minutes and drain on kitchen towel. Place some slaw into the taco shell, add the banana blossom and top with pickled onions. Finish with a sprinkling of coriander, diced avocado and sliced chillies