Description
These Vegan Fish Tacos feature crispy beer-battered vegan fried fish served in warm corn or flour tortillas with fresh cabbage, tomatoes, onion, cilantro, avocado, vegan cheese, and a zesty fish taco sauce. Perfectly balanced flavors and textures make this recipe a delightful plant-based twist on traditional fish tacos.
Ingredients
Scale
Fish
- 1 recipe beer battered vegan fried fish
Tortillas
- 12 small corn or flour tortillas
Toppings
- 1/2 small purple cabbage, shredded
- 2 roma tomatoes, finely diced
- 1/4 white or red onion, finely diced
- 1/2 bunch fresh cilantro, chopped
- 1-2 avocados, sliced or diced
- crumbled vegan cheese, such as Violife Feta, about 1/2 cup
- 1-2 limes, cut into wedges, for serving
Fish Taco Sauce
- 1/2 cup vegan mayo
- 1 tablespoon fresh lime juice
- 1/2 teaspoon garlic powder
- 1 teaspoon Sriracha hot sauce
Instructions
- Prepare the vegan fish: First, make the beer battered vegan fried fish according to your recipe or package instructions, ensuring it’s crispy and cooked through.
- Prepare toppings: While the fish is cooking, shred the purple cabbage, finely dice the roma tomatoes and onion, chop the cilantro, slice or dice the avocados, and crumble the vegan cheese. Set all toppings aside.
- Make the fish taco sauce: In a small bowl, whisk together the vegan mayo, fresh lime juice, garlic powder, and Sriracha hot sauce until smooth. Set the sauce aside.
- Warm the tortillas: Once the vegan fish is fried, warm the tortillas by quickly toasting them on a dry skillet over medium-high heat for about 30 seconds per side, or wrap several tortillas in damp paper towels and microwave for 1 minute until warm and pliable.
- Assemble the tacos: Place a few pieces of the fried vegan fish on each warm tortilla. Add your preferred toppings such as shredded cabbage, diced tomatoes and onions, cilantro, avocado slices or dices, and crumbled vegan cheese.
- Add sauce and serve: Drizzle each taco generously with the prepared fish taco sauce. If the fish pieces are large, slice them into smaller pieces for easier eating. Serve immediately with lime wedges on the side for squeezing over the tacos.
Notes
- You can prepare the beer battered vegan fish in advance and reheat in an air fryer or oven to maintain crispiness.
- If you prefer gluten-free tortillas, opt for corn tortillas but double-check their gluten-free status.
- Adjust the Sriracha quantity in the sauce for milder or spicier heat according to preference.
- Vegan cheese is optional, but it adds a nice creamy saltiness similar to Cotija cheese.
- Feel free to add other toppings like pickled jalapeños or vegan sour cream to customize your tacos.
Nutrition
- Serving Size: 1 taco
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
