We have a restaurant in town who makes the most incredible fish tacos I had ever eaten. When I was pregnant, I could not get enough of them. The waitresses even knew exactly what I was going to order before I sat down (nowadays it’s a vegan salad). What I loved most about those tacos was the freshness of the slaw along with the spicy, creamy avocado crema. Although the fish in their tacos was grilled, this Not-A-Fish Taco is my spin on an old favorite.
1 c polenta
2 c water
1 garlic clove, minced
1/4 c cilantro, chopped
1/2 head of red cabbage, sliced
1/2 head of green cabbage, sliced
1-2 carrots, julienne
1/2 jalapeño, minced and seeded or not (depending on the heat you prefer)
1/4 red onion, sliced
1/4 c apple cider vinegar
3 limes, juiced
salt and pepper to taste
1/2 c cashews, soaked overnight and rinsed
1/2 jalapeño, seeded or not (depending on the heat you prefer)
1/4 c boiling water
1/2 c water
1/2 tsp sea salt
Prepare the Slaw a day earlier so all the ingredients have a chance to marry. Place all of the Slaw ingredients into a large mixing bowl, stir every few hours to prevent the vinegar from sitting on the bottom of the bowl. Store in an air-tight container in the refrigerator.
In a medium sauce pan, bring 2 cups of water to a boil then whisk in the polenta. You will need to stir constantly for about five minutes until polenta starts to thicken. Once the polenta has thickened, add the garlic and cilantro. Whisk frequently so the polenta does not stick and the garlic is cooked though (about 10 minutes). Transfer the polenta into a glass baking dish and place in the refrigerator for about 2-3 hours to solidify. Once the polenta is cooled, cut the polenta into strips and set aside.
Heat a large skillet over medium-high heat. Once the oil is hot all the polenta and cook until the strips are golden brown on each side. About 3-5 minutes per side. Set aside.
In a small bowl, pour the boiling water over the jalapeño. Let it sit for 5-10 minutes. Pour the jalapeño along with the boiling water into a high-speed blender. Add the remaining Crema ingredients and blend until the mixture is smooth and fluffy. Add more water to for a thinner consistency.
Warm the tortillas on the stovetop or in the oven for about 2-3 minutes. Assemble the tacos and drizzle each one with the Avocado Crema.