Name: Vegan Fish Tacos with Cilantro-Lime Corn Slaw
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
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)); 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); 10 corn tortillas; 1 avocado (, peeled and cubed)

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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.

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 freshly 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.

How to make vegan fish tacos

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).

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 ½ tablespoon of the kelp granules and combine. Taste before adding ½ 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.

How to assemble vegan fish tacos

Place a tortilla in a cast iron or stainless steel skillet over medium heat. 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!

More vegan seafood recipes to enjoy

Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!

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