It’s confession time. I have this slight, shall we say, addiction. To beer-battered fish tacos topped with spicy, creamy chipotle aïoli and crunchy red cabbage slaw. This enslavement rears its ugly head at the most inopportune of times, often settling for a chain Tex-Mex joint down the street, where, I don’t care what you say, they make some damn good fish tacos. The waiters know us, and I’m just really bordering on that creepy customer. But O and I eat mostly vegan at home, save a couple anchovies or crumbles of goat cheese here and there. So what’s a girl to do? Veganize it! This dish might just be the answer to all my problems (the solution even to that hideous shade of baby blue on the walls in the bathroom that I just can’t motivate myself to change)–the batter is crisp and flavorful, a bit heady from the hoppy, spiced batter. The slaw is simple but vibrant, tart from the lime juice, and perfectly crunchy. The sauce is oh-my-stars amazing–smoky and creamy and bright, all in one, and made from rich, superfood avocados! The tofu is tender and the perfect balance to the creamy sauce and the crunchy slaw. It’s good, you guys. These beer-battered tofu tacos are perfect for a vegetarian or meatless Monday summer dinner, or even dinner party, alongside some homemade refried black beans and cilantro-lime brown rice! Even meat-eaters love these bad boys, because, I mean really, what isn’t delicious when it’s beer battered and fried and topped with chipotle aïoli? Mmmmm. Make these.
