Vegan Fish Tacos

5 from 2 votes

These wholesome vegan fish tacos are SO delicious and will make for such a fun change in your taco Tuesday recipe routine! They are made with hearts of palm that are breaded using nori sheets to give them a subtle fishy flavor. Also baked in the oven, completely free of oil and they come together so easily. Get ready for a fun tasty meal!

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: American, Mexican inspired

Keyword: dairy-free, egg-free, Low in fat

Servings:

Calories: 235kcal

Author: Jessica Laroche

Equipment

Food processor

Ingredients

For the vegan fish filets

14 oz canned hearts of palm drained
½ cup regular breadcrumbs
1 nori sheet
½ tsp salt
¼ tsp onion powder
¼ tsp sweet paprika
½ cup vegan milk
½ lime juiced

For the quick cilantro-lime slaw

3 cups green cabbage finely sliced
½ cup cilantro
1 lime juiced
¼-1/2 tsp cumin powder
salt to taste

For serving (optional)

pico de gallo
avocado
spicy mayo
corn or wheat tortillas

Instructions

Quick cilantro-lime slaw

Combine all of the slaw ingredients in a bowl and stir to combine. Set aside.

Make the vegan fish fillets

Line a baking sheet with parchment paper and pre-heat the oven to 400º.
Add the breadcrumbs, nori sheet, onion powder, paprika and salt to a food processor and process until fine. Transfer to a medium shallow bowl.
In another medium shallow bowl, add the milk, lime juice and whisk (the milk might curdle, that's fine).
Cut the hearts of palm lengthwise once or twice to end up with about 16 pieces.
One piece at the time, dip in the milk, then cover with the breadcrumb-nori mixture. Gently press to make sure the hearts of palm are completely covered. Transfer to the baking sheet and keep going until you covered all the hearts of palm.
Bake in the oven for 15 min, flipping half way through.

Build the taco

Warm up the tortillas in a large pan on medium heat for a few minutes on each sides. Then, layer the breaded hearts of palm, cilantro slaw, pico de gallo, avocado and spicy mayo. You should be able to make 6 to 8 tacos. Enjoy!

Video

Notes

To make the spicy mayo, simply combine vegan mayo with sriracha sauce to taste.
I like to start by making the slaw so the cabbage has some time to marinate and soften while I make the vegan fish fillets.
Most 14 oz cans of hearts of palm contain 4 large stems that you can simply cut twice lengthwise, so you will end up with 16 pieces roughly of the same size. I did find some cans that also contained thinner pieces. In this case, then only slice the thicker ones so they are all about the same thickness (you should also end up with about 16 pieces).
Keep any leftovers apart from each other in air-tight containers in the fridge.
Other great taco garnishes include: vegan chipotle sauce, thinly sliced jalapeño, Mexican pickled onions, spicy peach salsa and chopped tomatoes.
You can make your own vegan whole wheat tortillas for this recipe as well!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition