• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ve Eat Cook Bake logo

  • Vegan Recipes
  • About
  • English
    • German
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Access the Library
  • About
    • Facebook
    • Pinterest
    • Twitter
    • YouTube
    • English
    • German
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Access the Library
    • About
    • Facebook
    • Pinterest
    • Twitter
    • YouTube
    • English
    • German
  • ×

    Home » Mexican

    Vegan Fish Tacos (wfpb, oil free)

    Published: Feb 25, 2021 · Modified: Feb 25, 2021 by Jasmin Hackmann · This post may contain affiliate links · This blog generates income via ads

    Jump to Recipe
    SHARE THE LOVE
    Share on Facebook
    Facebook
    Pin on Pinterest
    Pinterest
    Tweet about this on Twitter
    Twitter
    Share on Reddit
    Reddit
    Email this to someone
    email
    Share on Yummly
    Yummly

    Vegan fish tacos are easy to prepare with jackfruit and palm hearts.

    We don't have to resort to vegan fish substitutes to enjoy a delicious, tasty plant-based alternative to the popular fish tacos from the USA.

    With whole food plant based ingredients, we can create a great taste that won't let you miss the actual fish.

    One vegan fish stick in focus served in a vegan taco.

    As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. Read More

    Jump to:
    • Ingredients
    • Substitution
    • Variations
    • Instructions
    • Serving Options
    • Tips
    • More Vegan Recipes:
    • 📖 Recipe

    If you love tacos, like my lentil tacos, then you should definitely try these whole food plant based fish tacos for the next Taco Tuesday.

    Our jackfruit and palm hearts are deliciously seasoned with Old Bay spices and kelp powder.

    These are then shaped into fish fingers and then fried. If you want to bread this vegan fish alternative made from whole foods, you are welcome to do so.

    You can serve these delicious fish tacos with corn tortillas or wheat tortillas. We conjure up a delicious red coleslaw that goes great with the fish tacos.

    We do not use tofu or ready-made products for these tacos. This way you have a soy-free dish that is also very easy to prepare in gluten-free.

    Button to Join my Recipe Newsletter Mailinglist

    Ingredients

    After telling you that we are using jackfruit and palm hearts for these vegan fish tacos, I would like to show you the remaining ingredients. The exact quantities can be found below in the recipe card.

    Ingredient Schot for the vegan fish tacos

    Tortillas

    Palm Hearts

    Jackfruit

    Onion

    Whole Wheat Flour

    Old Bay Spice

    Kelp Powder

    Lemon Juice

    Cayenne Pepper

    Sauce

    Cashews

    Water

    Lime Juice

    Cumin

    Garlic Powder

    Tomato Paste

    Cayenne Pepper

    Paprika Powder

    Coleslaw

    Cashews

    Water

    Red Cabbage

    Corn

    Lime Juice

    Garlic Powder

    Coriander

    Jalapenos

    Substitution

    Now let's take a look at which ingredients you can exchange.

    Jackfruit And Palm Hearts

    Instead of jackfruit and palm hearts, you can of course also use tofu or banana blossoms. You can often find banana blossoms in the Asian department in the supermarket or online.

    I think it is easier to find palm hearts and jackfruit and the way we process them you get a great fibrous consistency that is reminiscent of fish.

    Whole Wheat Flour

    If you now want to prepare the fish tacos gluten-free, I recommend using a gluten-free flour mixture. Or you can use oatmeal.

    Kelp Powder

    If you are a sushi lover and you don't have kelp powder in stock. Just use a finely chopped nori sheet that you add to the vegan fish.

    Old Bay Spice Mix

    I advise you to use this seasoning, as this makes the taste of the fish tacos. In the recipe card I write down how you can make the old bay seasoning yourself. Like us, you will probably have most of the spices at home.

    Coriander

    If you don't like coriander, you can also use fresh parsley or other herbs. People seem to either like it or hate it.

    Cashews

    If you don't want to use cashews, I recommend using sunflower seeds and white beans. Use one half of the sunflower seeds and the other half of the beans and process it the same way as with the cashews, so that you get a creamy consistency.

    Lime

    If you don't want to buy extra limes now, and you have lemon juice at home, then you can of course use lemon juice. If you don't have both at home, but you still want to prepare it, you can also use vinegar or apple cider vinegar.

    We use the lime juice so that we get a great taste. This gives the whole thing that certain something.

    Bird View of a platter with 3 vegan fish tacos and a mini sauce bowl.

    Variations

    Let's take a look at how you have to adjust the dish so that you can use it in gluten-free, nut-free.

    Gluten free

    As mentioned above, you can easily make this gluten-free dish. For this purpose use corn tortillas instead of flour tortillas.

     Furthermore, you can also use an alternative to the flour, you are welcome to use your gluten-free flour mixture that you use for baking. I can also imagine that it can taste good with oatmeal. I haven't tried it myself yet.

    Nut free

    To make these nut-free vegan fish tacos, you have to make the sauce without cashews and the cabbage salad without cashews. I recommend using white beans and sunflower seeds for this. This is how you get a totally creamy sauce.

    Close up of the vegan fish tacos.

    Instructions

    Start draining the jackfruit and palm hearts. Remove the hard part of the jackfruit and discard it.

    Chop the jackfruit and palm hearts with a fork. Finely dice the onion.

    In a large bowl, stir together the palm hearts, jackfruit, onion, Old Bay seasoning, kelp powder, and lime or lemon juice until well mixed. Slowly add whole wheat flour.

    Just add 1-2 tablespoons at a time until the dough comes together and you can shape fish fingers. If you want, you can bread the fish fingers or just leave them as they are.

    Mix the cashew nuts and vegetable stock in a high speed mixer until super creamy. Measure 80 ml of this cream and set it aside.

    Put the rest of the cream in a bowl and mix with the juice of a lime, garlic powder, cumin powder, paprika powder, a pinch of cayenne pepper powder and tomato paste until creamy. If desired, season with a little white pepper and apple cider vinegar.

    For the coleslaw, cut the red cabbage into fine strips until you have a volume of about 500 ml cabbage (approx. ¼ cabbage).

    Add the juice of 1 lime and the cashew cream that you set aside and massage the cabbage. Add 1 cup of corn, 1-2 tablespoons of freshly chopped coriander, and ¼ teaspoon of chopped jalapenos. Mix until everything is well mixed.

    Now fry the fish fingers until they are brown.

    To serve, heat the tortillas and fill them with fish fingers, coleslaw and sauce. Garnish with a little coriander, corn, onions, and avocado.

    Prepare in advance

    These vegan fish tacos can also be prepared in advance. Simply prepare the sauce 1-2 days in advance. You can also prepare the coleslaw 1-2 days in advance.

    Prepare the fish fingers and store the batter in a sealed container in the refrigerator. Shape fish fingers just before serving and fry them.

    The recipe is very suitable as a meal prep recipe.

    Serving Options

    In my opinion, these vegetarian fish tacos are a full dish. I have a few more ideas you can serve as a side dish to the vegan fish tacos. You can also make more of the coleslaw and eat it as a side dish.

    I can imagine that you can also eat the following side dishes with the fish tacos.

    Potato Wedges

    Lime Coriander Rice

    Mexican Rice

    Refried Beans (Mexican bean puree)

    Black Bean Soup

    Tortilla Chips, Salsa and Guacamole

    Corn on the Cob

    Vegan Fish Taco Platter with Sauce. Pouring some sauce over one of the tacos.

    Tips

    You can also bake the vegan fish fingers in the oven, simply preheat the oven to 400°F (200°C) and bake the vegan fish for about 15 minutes. Check every now and then so that it doesn't burn.

    Buy large tortillas for burritos and use them to make vegan fish burritos. I like to add lime rice, tomatoes, and avocado to the filling.

    More Vegan Recipes:

    Lentil Tacos

    Enchiladas

    Chili

    White Chilli

    Nachos Supreme

    Quesadillas

    Fajitas

    Queso Dip

    Nacho Cheese Sauce

    Pin for Later!

    Pin for Pinterest

    Have you tried the recipe?

    If you tried the vegan Recipe, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments.  I would love to see your photo on Instagram or Facebook. To do this tag me with @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake.

    Continue to Content

    📖 Recipe

    One vegan fish stick in focus served in a vegan taco.

    Vegan Fish Tacos

    Yield: 8
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes

    Vegan fish tacos are easy to prepare with jackfruit and palm hearts.

    We don't have to resort to vegan fish substitutes to enjoy a delicious, tasty plant-based alternative to the popular fish tacos from the USA.

    With whole food plant based ingredients, we can create a great taste that won't let you miss the actual fish.

    Ingredients

    Fish Tacos

    • 8 flour or corn tortillas
    • 1- can whole hearts of palm, drained
    • 1 can jackfruit, drained
    • 1 small onion, very finely minced
    • 1 cup whole white wheat flour
    • 2 teaspoon Old Bay seasoning
    • 1 nori sheet chopped or ½ teaspoon kelp powder
    • 1 teaspoon fresh lime juice

    Fish Taco Sauce:

    • ¾ cup cashews, raw
    • ¾ cup veggie broth
    • 1 small lime , juiced
    • 1teaspoon garlic powder
    • ½ teaspoon cumin
    • ¼ teaspoon paprika
    • a pinch cayenne
    • 1 teaspoon tomato paste

    Coleslaw

    • ¼ cup of the cashew cream from the Fish Taco Sauce
    • Juice of 1 lime
    • 2 tablespoons chopped fresh cilantro
    • 2 cups shredded purple cabbage
    • 1 cup canned or frozen corn (drained and thawed)
    • ¼ teaspoon jalapeño, minced

    Old Bay Seasoning

    • 1 tablespoon celery salt
    • ¼ teaspoon paprika
    • ⅛ teaspoon black pepper
    • ⅛ teaspoon cayenne pepper
    • 1 pinch ground dry mustard
    • 1 pinch ground nutmeg
    • 1 pinch ground cinnamon
    • 1 pinch ground cardamom
    • 1 pinch ground allspice
    • 1 pinch ground cloves
    • 1 pinch ground ginger

    Instructions

    Start draining the jackfruit and palm hearts. Remove the hard part of the jackfruit and discard it.

    Chop the jackfruit and palm hearts with a fork. Finely dice the onion.

    In a large bowl, stir together the palm hearts, jackfruit, onion, Old Bay seasoning, kelp powder, and lime or lemon juice until well mixed. Slowly add whole wheat flour.

    Just add 1-2 tablespoons at a time until the dough comes together and you can shape fish fingers. If you want, you can bread the fish fingers or just leave them as they are.

    Mix the cashew nuts and vegetable stock in a high speed mixer until super creamy. Measure 80 ml of this cream and set it aside.

    Put the rest of the cream in a bowl and mix with the juice of a lime, garlic powder, cumin powder, paprika powder, a pinch of cayenne pepper powder and tomato paste until creamy. If desired, season with a little white pepper and apple cider vinegar.

    For the coleslaw, cut the red cabbage into fine strips until you have a volume of about 500 ml cabbage (approx. ¼ cabbage).

    Add the juice of 1 lime and the cashew cream that you set aside and massage the cabbage. Add 1 cup of corn, 1-2 tablespoons of freshly chopped coriander, and ¼ teaspoon of chopped jalapenos. Mix until everything is well mixed.

    Now fry the fish fingers until they are brown.

    To serve, heat the tortillas and fill them with fish fingers, coleslaw and sauce. Garnish with a little coriander, corn, onions, and avocado.

    Notes

    More Tips and Tricks in the Post above!

    Nutrition Information
    Yield 8 Serving Size 1
    Amount Per Serving Calories 379Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 1mgCarbohydrates 63gFiber 5gSugar 10gProtein 11g

    The nutrition is calculated automatically and should be used as an estimate.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Jasmin
    Cuisine: Mexican / Category: Dinner
    Button to Join my Recipe Newsletter Mailinglist
    SHARE THE LOVE
    Share on Facebook
    Facebook
    Pin on Pinterest
    Pinterest
    Tweet about this on Twitter
    Twitter
    Share on Reddit
    Reddit
    Email this to someone
    email
    Share on Yummly
    Yummly
    « Vegan Hungarian Goulash (wfpb)
    Vegan Creamed Spinach (wfpb) »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Jasmin, Recipe Developer, Photographer behind Ve Eat Cook Bake. Come and join me as I invent new Recipe in my Kitchen Zen Place.

    Mehr über mich →

    Popular

    • Vegan Marble Cake (gluten-free, oil-free)

    • Vegan Serbian White Bean Soup (Pasulj)

    • Homemade Vegan Spaetzle (German Egg Noodles)

    • Best Vegan Burger Sauce Recipe without Mayo (oil free)

    • Quick Vegan Raspberry Cream Dessert

    • Vegan Blackberry Poppy Seed Crumb Cake

    Footer

    About

    • Privacy Policy
    • Disclaimer
    • Terms of use
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Ve Eat Cook Bake

    • English
    • German