Description
Delicious and vibrant vegan fish tacos featuring crispy beer battered vegan fried fish, fresh toppings, and a zesty spicy mayo sauce, perfect for a refreshing and satisfying plant-based meal.
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 (Violife Feta recommended)
- 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 Fried Fish: Begin by making the beer battered vegan fried fish according to the recipe instructions, ensuring they are crispy and golden brown.
- Prepare the Toppings: While the fish is cooking, shred the purple cabbage, finely dice the tomatoes and onion, chop the cilantro, slice or dice the avocados, and crumble the vegan cheese. Set all these aside for assembly.
- Make the Fish Taco Sauce: In a small bowl, combine the vegan mayo, fresh lime juice, garlic powder, and Sriracha hot sauce. Whisk until the sauce is smooth and creamy, then set aside.
- Warm the Tortillas: Once the fish is ready, warm the tortillas by toasting them on a dry skillet over medium-high heat briefly or by wrapping several in damp paper towels and microwaving for 1 minute to make them pliable.
- Assemble the Tacos: Place a few pieces of the fried vegan fish on each warmed tortilla. Add desired toppings such as cabbage, tomatoes, onions, cilantro, avocado, and crumbled vegan cheese on top of the fish. Drizzle generously with the prepared fish taco sauce. If the fish pieces are large, slice them into smaller portions for easier eating.
- Serve: Serve the assembled tacos immediately with lime wedges for squeezing on top to enhance the fresh flavors. Enjoy your vegan fish tacos while warm and fresh.
Notes
- Use either corn or flour tortillas based on personal preference or dietary needs.
- For extra heat, add more Sriracha or finely diced jalapeños to the sauce or toppings.
- The vegan fried fish recipe is essential—ensure it’s crispy and hot for the best taco experience.
- Leftover ingredients can be stored separately in the fridge and assembled freshly before serving to keep the tortillas from getting soggy.
- Substitute vegan cheese with nutritional yeast or omit it to keep the tacos low-fat.
Nutrition
- Serving Size: 1 taco
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
