This recipe for vegan fish tacos is full of flavour but so, so easy to
prepare! There’s no messy double dredging of these babies, a super simple one bowl fish ‘n chips-style batter is all you need to get amazingly crispy vegan “fish” bits perfect for fixing your Baja fish taco craving!
I tested this recipe several times with different fish-like ingredients and
liked the brininess and texture of hearts of palm the best.
However, depending on where you live, hearts of palm can be a bit expensive.
For that reason I offer you some alternatives that are equally delicious and a bit cheaper: quartered artichoke hearts or oyster mushrooms. Both of those will hold the batter and fry up well but, the taste and texture are less fish-like than hearts of palm.
So once you’ve chosen your fish ingredient, you’ll need to whip up a simple
batter of flour, baking powder, salt and water. This is the most basic batter.
You can add whatever spices and seasoning you want to it to give it more of a taste of the sea: powdered seaweed, crumbled nori sheets, Old Bay Seasoning, etc. Add whatever you want and get creative with it!
For the fixings, I kept it simple. Rather than the typical mayo-heavy
coleslaw, just a lime and salt dressed shredded purple cabbage. (Since we’re
frying the “fish” bits, we might as well try to be a bit healthier with the
fixings, am I right?). I also made a refreshing salsa of mango, avocado and red onion. I love this combination of fruits and the sweetness is just what you need to compliment the battered and fried “fish” bits.
These vegan fish tacos will change your world. Crispy battered “fish” on a
lime-dressed purple cabbage slaw and a refreshing mango-avocado salsa. All topped of with a squirt of spicy chipotle-lime vegan crema. Great for Taco Tuesday, Taco Wednesday, Taco Thursday….
Finally the sauce: creamy, smoky, spicy and lime-y. I used the adobo sauce
from a can of chipotle peppers stirred into soy yogurt. You can also use a
vegan sour cream product or a homemade cashew cream, and if you don’t have a can of chipotle peppers handy, use smoked paprika, cayenne pepper, Mexican hot sauce or sriracha.
Pile it all on top of toasted tortillas and devour these amazing vegan fish
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