What first came to mind, as I was laying under my VW Bus clamping together the cooling system again, was Brad and Sheena’s epic journey in their similar VW, named “Nacho.” Short for Ignacio . Because all old, distinguished vehicles need a name. For three years they guided Nacho from Flagstaff, AZ to Tierra del Fuego, the shipped him to Asia, and overhanded back through Europe before shipping back stateside.
Drive Nacho Drive, is the story, a blog and two books.
So, when Brad wasn’t hunkered under his bus replacing wheel bearings, they ate all kinds of local stuff. It seems that first leg of their journey through Mexico and Baja especially, was a never-ending buffet of tacos. Especially fish tacos.
Well, what would the Nach crew eat if they were vegan?
Vegan Fish Tacos!
Now, I’ve done the McDougall version with tofu a few times. Pretty good. Even my SAD eating family can dig it. But I wanted to change it up, so I went for tempeh. And added beer to the marinade. Maybe next time, tequila, we’ll see. I also pressed the salted and vinegared cabbage with some minced pickled jalapeño, which I’ve never done before. I only slacked on the tofu lime crema because I didn’t have any cilantro.
1 block tempeh
1/4 C Mexican beer
2-3 t chili powder
1 t cumin
2-3 T lime juice
2-3 cloves minced garlic
Simmer or steam tempeh for 10 minutes while preparing marinade in a glass or ceramic bowl. Add tempeh to bowl, turn to coat, and set aside. Marinate for at least an hour, more is better.
green and purple cabbage, shredded
1-2 T minced pickled jalapeno
1 t salt
2 T cider vinegar
Mix all slaw ingredients. Cover with plastic, a smaller lid, or plate, and weight down. Let sit at room temp at least an hour, more is better.
buy or make some tofu sour cream. Blend in one clove minced garlic, and lime juice and cilantro to taste.
Assemble ingredients into your favorite tortillas and enjoy. Be happy you don’t have to replace your rear wheel bearings. I do.