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Close up on 3 vegan fish tacos that on a white plate. You can see their filling consisting of vegan fish made with hearts of palm, pico de gallo, avocado slices and a green cabbage made with lime and cilantro.

Vegan Fish Tacos

5 from 1 vote
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 mins
Cook Time15 mins
Total Time35 mins
Servings 8


  • Food processor


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


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!



  • 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: chipotle sauce, thinly sliced jalapeño, pickled onions, peach salsa and chopped tomatoes.
  • You can make your own vegan tortillas for this recipe as well!