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vegan fish tacos

Vegan Fish Tacos

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 tacos 1x
  • Category: dinner, healthy, vegan, tacos
  • Method: oven
  • Cuisine: Vegan, American
  • Diet: Vegan

Description

Vegan Fish Tacos! If you’re looking for a new vegan taco recipe, this is it. Crispy tofu, creamy slaw and a lime dressing. A must-make!


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 tacos 1x
  • Category: dinner, healthy, vegan, tacos
  • Method: oven
  • Cuisine: Vegan, American
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 tacos 1x
  • Category: dinner, healthy, vegan, tacos
  • Method: oven
  • Cuisine: Vegan, American
  • Diet: Vegan
Scale

Ingredients

Vegan Fish Sticks 

  • 1 (14 ounce) package firm or extra firm tofu, drained and pressed
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons lemon juice
  • 2 teaspoons nori powder (optional, for a ‘fishy’ taste)
  • 1/2 cup flour
  • 1 tablespoon cornstarch
  • 2/3 cup water
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon salt

Creamy Lime Slaw 

  • 1/3 cup vegan mayo of choice
  • 2 tablespoons lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 45 cups finely shredded cabbage

8 tortillas, for serving 
Lime wedges, for serving, optional 

Instructions

  1. Preheat the oven to 450 degrees F.
  2. Make the tofu fish sticks: In one bowl, mix together the soy sauce, lemon juice and nori powder. In another bowl, whisk together the flour and cornstarch, then slowly whisk in the water to create a batter. Put the remaining breadcrumbs and salt in a third bowl.
  3. Slice the tofu into finger like strips, then dip into the lemon bowl, the the flour batter and finely the panko. Place on a greased baking sheet and continue with the rest of the tofu. Bake for 10 minutes, then flip and cook another 8 minutes, or until golden brown and crispy.
  4. While the tofu is cooking, whisk together the ingredients for the slaw in a large bowl: the mayo, lime juice and seasoning. Taste, adding more spices/salt as needed. Then add in the cabbage and toss well, continuing to toss the cabbage will coat the cabbage and start to break it down so it’s easier to eat.
  5. Assemble! Warm the tortillas, then divide the tofu onto the tortillas and top with slaw. Squirt with more fresh lime juice, if desired and enjoy!

Notes

You can find nori powder online or you can crumble a sheet of nori in a spice/coffee mill. You can also use Furikake, which is what I use as I almost always have it in my pantry.


Nutrition

  • Serving Size: 1 taco
  • Calories: 211
  • Sugar: 1.8g
  • Sodium: 477mg
  • Fat: 7g
  • Saturated Fat: 0.9g
  • Carbohydrates: 28.2g
  • Fiber: 3.4g
  • Protein: 9.5g
  • Cholesterol: 0mg

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