Description
These Vegan Fish Tacos feature crispy beer-battered vegan fried fish served in warm corn or flour tortillas with fresh toppings like shredded cabbage, diced tomatoes, onions, cilantro, avocado, and vegan cheese, all drizzled with a zesty vegan mayo lime sauce. Perfect for a flavorful, plant-based meal that’s easy to prepare.
Ingredients
Scale
Vegan Fried 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), for garnish
- 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
- Make the Vegan Fried Fish: Prepare the beer battered vegan fried fish according to its recipe instructions until crispy and golden.
- Prepare Toppings: While the fish is cooking, shred the purple cabbage, finely dice tomatoes and onion, chop cilantro, and slice or dice avocados. Set all toppings aside.
- Make the Sauce: In a small bowl, whisk together the vegan mayo, fresh lime juice, garlic powder, and Sriracha hot sauce until smooth. Set aside.
- Warm the Tortillas: Warm tortillas by toasting them on a dry skillet over medium-high heat for a few seconds on each side, or wrap several in damp paper towels and microwave for 1 minute until soft and pliable.
- Assemble the Tacos: Place a few pieces of fried vegan fish in each tortilla. Add preferred toppings—cabbage, tomatoes, onions, cilantro, avocado, and vegan cheese.
- Add Sauce and Serve: Drizzle the vegan mayo lime sauce generously over the assembled tacos. Serve immediately with lime wedges for squeezing over the top.
Notes
- If the fried vegan fish pieces are large, slice them into smaller, bite-sized pieces for easy eating.
- Use either corn or flour tortillas based on preference; warming them well improves texture and flavor.
- The vegan cheese can be substituted with other plant-based cheeses or omitted for a lighter option.
- Adjust the heat of the sauce by varying the amount of Sriracha to taste.
- Prepare the fish in advance and reheat gently to preserve crispiness if needed.
Nutrition
- Serving Size: 1 taco
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
