Vegan “Fish” Tacos With Breaded Celery Root, Cabbage and Lime Sauce

Ingredients

• Pickled red onions
• 2 medium red onions (~200 g), cut in half and then thinly sliced
• 1 1/2 dl white wine or apple cider vinegar (or a mix of both)
• 1 1/2 dl water
• 1 1/2 tbsp sugar
• 1 tbsp salt
• 3 large garlic cloves, peeled
• Celery root “fillets”
• 1 whole celery root (~1kg)
• 1 tbsp lemon juice
• 3 dl breadcrumbs
• 1 dl wheat flour
• Canola oil, salt and black pepper
• 2 dl creme fraiche of your choice
• 2 tbsp mayonnaise of your choice
• 2 tbsp lime juice
• Pinch of salt
• 600 g green cabbage, thinly sliced
• 20 small or 10 medium-sized tortilla breads