DinnerLunchRecipes

Vegan Fish Tacos with Cilantro-Lime Corn Slaw

posted by Melissa Huggins January 14, 2018 0 comments
Horizontal photo of five vegan fish tacos on a tray.

Refreshing veggies, zesty lime flavor, addictive spicy heat, and a subtle ocean-like flavor make these Vegan Fish Tacos perfect for your Taco Tuesday rotation. 

Closeup photo of two vegan fish tacos.

I recently came across this fish taco recipe online and thought the flavor combination sounded incredibly delicious. It had the perfect balance of spice, zest and subtle sweetness that I love. Plus, all the wonderful colors and textures from the veggies had me sold.

Just because vegans don’t eat their ocean friends anymore, doesn’t mean we can’t enjoy the flavors and textures that we used to. So, that’s why I veganized this recipe and created these Vegan Fish Tacos.

If you’re new to veganism and craving seafood, this type of mock recipe will make the transition easier. You may want to try these Vegan Crab Cakes too. They are the top searched recipe on my site and they get lots of great feedback.

Cilantro and lime corn slaw in a grey bowl.

Cilantro-Lime Corn Slaw

I love adding lots of color and texture to recipes and a fresh slaw is a great way to do that. This Cilantro Lime Corn Slaw is refreshing, colorful, spicy and downright mouthwatering.

To make this fabulous slaw, You’ll need vegan mayo, fresh lime juice, agave nectar, fresh jalapeño, purple cabbage, frozen corn, fresh cilantro, garlic, and salt.

Thaw the frozen corn out by placing in a colander and running under cool water for 1-2 minutes. Drain well and set aside. You can also use fresh cooked corn if preferred.

Wash and shred (or chop) the purple cabbage and then prep the jalapeño. The pepper adds a good amount of heat, so if you’re sensitive, you may want to use less or omit it altogether. To prep the jalapeño, cut off the stem, cut the pepper lengthwise in half, scoop out the seeds and discard. Now mince the flesh.

In a large bowl, whisk together the vegan mayonnaise, lime juice, agave nectar, granulated garlic & sea salt. Now combine the cabbage, corn, jalapeño, and cilantro.

Voila! You’ve just made the tastiest slaw in town!

Shredded hearts of palm in a grey bowl with a spatula.

For the “fish” texture

You’ll need two cans hearts of palm to get started. I buy the whole pieces (not salad cut) so I can have larger flaky pieces in the mix. Drain and rinse them well.

Hearts of palm are quite magical! When shredded, they have a similar texture to fish. They have a very mild flavor too, so it won’t overpower the seasonings that are added. *Some brands have a tangier flavor, so taste before adding more citrus. 

Add the hearts of palm to a food processor and give 2-3 long pulses, until lightly shredded. Don’t over process or it will turn to mush. The mixture should have a flaky fish-like consistency (*see photo above).

*When I purchase hearts of palm, I look for labels that say “sustainably harvested”. Hearts of palm can be cultivated from a base plant. It has many branches & can be cut without killing the tree. This allows other branches to continue growing. I buy Native Forest, but there are other companies using the same practices.

 

Overhead photo of five vegan fish tacos on a tray. Salsa, corn slaw and lime on the side. Bake

I prefer to bake the hearts of palm to create slightly browned and crispy edges. Preheat oven to 425° F (220° C). Lightly grease or line a large baking tray or dish with parchment paper.

To a large bowl, add the melted vegan butter, fresh lime juice, chili powder, cumin, cayenne pepper, granulated garlic, and salt. Whisk to combine well.

Add shredded hearts of palm to the bowl and gently combine. Now add a 1/2 tablespoon of the kelp granules and combine. Taste before adding 1/2 tablespoon more, so you can determine how much ocean flavor you’d like.

Place on your prepared baking tray/dish in one layer. Bake for 10-12 minutes, until lightly browned and crispy on some edges.

 

Vertical photo of five Vegan Fish Tacos on a tray.

Taco assembly

Place a tortilla in a cast iron or stainless steel skillet over medium heat (don’t add oil). Cook for 30 seconds on each side. Remove and cover with a slightly damp dish towel to keep warm. Repeat with remaining tortillas.

Assemble tacos by adding a few tablespoons of the hearts of palm mixture. Top with slaw and cubed avocado. Serve with vegan sour cream, salsa, hot sauce or lime wedges on the side if desired.

 

So, are you ready for a whole new Taco Tuesday experience? Let’s do this!

 

*Click photo to pin*

A pin of two vegan fish tacos with cilantro lime slaw.

 

I’d love to hear from you

If you make these Vegan Fish Tacos, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

 

Vegan Fish Tacos with Cilantro-Lime Corn Slaw
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 

Refreshing veggies, zesty lime flavor, addictive spicy heat, and a subtle ocean-like flavor make these Vegan Fish Tacos perfect for your Taco Tuesday rotation. 

Course: Main Course
Recipe Type: Gluten-Free, Mexican-Inspired, Vegan
Servings: 5
Calories: 325 kcal
Author: Melissa Huggins
Ingredients
  • 2 14 oz cans hearts of palm , drained & rinsed
  • 1 tablespoon vegan butter , melted
  • 1 tablespoon lime juice , freshly squeezed
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 - 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon sea salt , more to taste
  • 1/2 - 1 tablespoon kelp granules (*see note for sub)
Cilantro-Lime Corn Slaw
  • 1/4 cup vegan mayo
  • 1-2 tablespoons lime juice , freshly squeezed
  • 2 teaspoons agave nectar (sub maple syrup)
  • 1 fresh jalapeño , deseeded & minced
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon sea salt , more to taste
  • 2 cups purple cabbage , shredded or chopped
  • 1 cup frozen corn kernels , thawed
  • 1/4 cup cilantro , chopped
To Serve
  • 10 corn tortillas
  • 1 avocado , peeled and cubed
Instructions
  1. Preheat oven to 425° F (220° C). Lightly grease or line a large baking tray/dish with parchment paper. 

  2. Add the hearts of palm to a food processor and give 2-3 long pulses, until shredded. Don't over process. The mixture should have a fish-like consistency. (*see photo above). If your processor is small, blend in two batches. 

  3. To a med-large bowl, add vegan butter, lime juice, chili powder, ground cumin, cayenne pepper, granulated garlic & sea salt. Whisk to combine well. 

  4. Add shredded hearts of palm to the bowl and gently combine. Now add 1/2 tablespoon of the kelp granules and combine. Taste before adding 1/2 tablespoon more, so you can determine how much ocean flavor you'd like. 

  5. Place on your prepared baking tray/dish in one layer. Bake for 10-12 minutes, until lightly browned on some edges. 

Cilantro-Lime Corn Slaw
  1. In a large bowl, whisk together the vegan mayonnaise, lime juice, agave nectar, granulated garlic & sea salt. Now add the cabbage, corn, jalapeño, and cilantro. Combine well. 


Taco Assembly
  1. Place a tortilla in a cast iron or stainless steel skillet over medium heat (don't add oil). Cook for 30 seconds on each side. Remove and cover with a slightly damp dish towel to keep warm. Repeat with remaining tortillas. 

  2. Assemble tacos, by adding a few tablespoons of hearts of palm mixture. Top with slaw and cubed avocado. Serve immediately. * Serve with vegan sour cream, salsa, hot sauce or lime wedges on the side if desired. 

Recipe Notes

* If you can't find kelp granules, you can use dulse flakesdulse granules or break up a small piece of nori. If you don't want the ocean-like flavor, you can omit the seaweed altogether. It will still be delicious! 

* These tacos have a medium spice to them. Feel free to omit or reduce the amount of cayenne pepper or fresh jalapeño for a milder version. 

 

Nutrition Facts
Vegan Fish Tacos with Cilantro-Lime Corn Slaw
Amount Per Serving (2 tacos)
Calories 325 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Sodium 574mg 24%
Potassium 460mg 13%
Total Carbohydrates 40g 13%
Dietary Fiber 7g 28%
Sugars 6g
Protein 5g 10%
Vitamin A 16.3%
Vitamin C 34%
Calcium 6.3%
Iron 8.3%
* Percent Daily Values are based on a 2000 calorie diet.

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