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Vegan Fish Tacos with Cilantro-Lime Corn Slaw

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
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 5
Calories 325kcal
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

  • Preheat oven to 425° F (220° C). Lightly grease or line a large baking tray/dish with parchment paper. 
  • 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. 
  • To a med-large bowl, add vegan butter, lime juice, chili powder, ground cumin, cayenne pepper, granulated garlic & sea salt. Whisk to combine well. 
  • 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. 
  • 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

  • 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

  • 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 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. 

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

Serving: 2tacos | Calories: 325kcal | Carbohydrates: 40g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Sodium: 574mg | Potassium: 460mg | Fiber: 7g | Sugar: 6g | Vitamin A: 815IU | Vitamin C: 28.1mg | Calcium: 63mg | Iron: 1.5mg