Vegan Fish Tacos With Creamy Mayo Sauce
If you’re looking for a delicious and sustainable way to satisfy your constant taco cravings, look no further than these vegan fish tacos! Packed with flavor and creativity, these plant-iful tacos are a game-changer for anyone who loves the taste of seafood but wants to avoid harming marine life. From crispy fillings to zesty toppings, get ready to fall hook, line, and sinker for these scrumptious tacos.
From crispy slaw to creamy avocado, juicy mango to tangy salsa, the fantastically fresh topping possibilities are endless. Plus, you can feel good about indulging in this delicious dish without harming any sentient sea creatures in the process. So go ahead, grab a taco (or three) and get ready for a fish-free flavor explosion!
If you’re not in the mood for a vegan seafood taco, how about trying these plant-based beef tacos? Or, for even more options, try these seasoned vegetable fajitas, vegan jackfruit tacos with bbq sauce, or cute taco cups!
Why You’ll Love These Vegan Fish Tacos
Vegan fish tacos are one of the best things you can sink your teeth into! Here’s why you’re going to love these hearts of palm tacos:
- The Texture Is Spot On. Hearts of palm are flaky and tender, just like fish. They break apart perfectly and feel extra satisfying in tacos.
- Light but Still Filling. These tacos feel fresh and light, not heavy. They fill you up without slowing you down.
- Easy to Make at Home. This recipe uses simple steps and basic pantry ingredients. Taco night comes together fast and with very little effort.
- Perfect for Sharing. A great choice for summer cookouts, beach trips, and backyard picnic parties. Consider creating a tempting taco buffet with several types of toppings to satisfy every seafood-lover!
- Corn Tortillas Bring the Flavor. Corn tortillas add a warm, toasty taste. They pair so well with the mild hearts of palm filling. If you have extra time, make homemade corn tortillas!
Key Ingredients
What makes vegan fish tacos so delicious and satisfying? These essential ingredients are the key to creating a mouthwatering taco that will have you hooked from the very first bite!
- Hearts of Palm – The star of the tacos. They have a flaky, tender texture that works really well as a fish-style filling. Shred or gently break them apart for the best texture. Canned jackfruit or marinated tofu can work if you don’t have hearts of palm.
- Corn Tortillas – Bring a slightly toasty flavor and keep the tacos feeling classic and fresh. They also hold up well to juicy fillings. Warm them before serving so they don’t crack. Flour tortillas or lettuce wraps are easy substitutes. Don’t forget you can make your own corn tortillas from scratch!
- Cabbage – Adds crunch and freshness. Cabbage (like in these stuffed cabbage rolls) keeps the tacos from feeling soft or heavy. Thinly slice it for the best bite. Slaw mix, shredded romaine, or kale work well too.
- Vegan Mayo Sauce – Ties everything together and adds creaminess and tang. Adjust the vinegar to taste for more or less tang. Dairy-free yogurt, blended cashews, or store-bought vegan taco sauce can stand in.
- Avocado – Makes the tacos feel special and extra satisfying. Dice it or fan avocado slices over the tacos. Pickled onions or a squeeze of lime can add brightness if you skip it. Plus, a nice dose of healthy, plant-based fat.
How To Make Vegan Fish Tacos
What goes into making a satisfying and sea creature-free vegan fish taco? Here is our favorite way to build the perfect vegan fish taco:
Step 1: Make the Sauce – Gather the ingredients and mix up the vegan mayo sauce.
Step 2: Sauté Hearts of Palm – Over medium-low heat, stir-fry the hearts of palm with vegan butter, white wine, and spices. Cook for 2 minutes, flipping occasionally until they are slightly charred.
Step 3: Prep Tortillas and Fill – Warm the tortillas and top with the hearts of palm, mayo, cabbage, and a slice of avocado. Voila!
How To Serve These Vegan Baja Fish Tacos
Ready to take your vegan fish taco game to the next level? Here are our best tips to make your vegan fish tacos look as good as they taste:
- Add a Sweet Surprise – Top the tacos with mango salsa, pineapple slaw, or grilled peaches. The sweet contrast pairs surprisingly well with the savory hearts of palm filling and makes the tacos feel extra special.
- Drizzle with Vegan Fish Taco Sauce – The terrifically tangy, mayo sauce included in this recipe is the best, but you can also mix up your own vegan tartar sauce! Simply add in a tablespoon or two of sweet pickle relish, a dash of fresh lemon juice, and a sprinkle of fresh dill. If you’re looking for a spicy sauce option, consider using Cholula, Tabasco, Frank’s Red Hot, or vegan-friendly sriracha.
- Pile on the Crunch – Make yourself a plate of vegan fish nachos instead by swapping out the soft corn tortillas for crunchy tortilla chips! Lay out the chips, then vegan fish chunks, and, lastly, a few handfuls of dairy-free cheese onto a baking sheet. Bake at 350 degrees for 10-15 minutes until the cheese is bubbly and golden brown. Take them out of the oven and top with all of the cool and crisp veggies like the cabbage slaw, avocado, and salsa.
- Turn Them into Taco Bowls – Skip the tortillas and serve the hearts of palm fish filling over rice or shredded lettuce. Add all the taco toppings and finish with a drizzle of sauce for a fork-friendly, build-your-own bowl.
- Sensational Sides – These are fan favorites, but always feel free to add whatever you love to your vegan fish tacos: avocado, Mexican rice, salsa verde, refried beans, pickled onions, and chipotle corn ribs.
FAQs
Vegan fish taco filling will last about 3 to 4 days when stored properly. Let it cool completely, then keep it in an airtight container in the fridge. For the best flavor and texture, reheat it gently in a skillet rather than the microwave, if you can. If possible, keep taco ingredients separated when storing in the fridge.
You can usually find canned hearts of palm in the Asian section of your local grocery store or, sometimes, in the canned vegetable section. Whole Foods Market also sells their own brand, 365. These brands are also available online at stores like Amazon and Walmart: Native Forest, Goya, Gefen, and Pastene.
The core of the palm plant has a somewhat sweet, mild, less acidic taste than artichoke hearts. The texture is a wonderful combination of crunchy on the outside and soft on the inside. It’s a little bit like a mix between artichoke hearts, jicama, and water chestnuts.
It can be eaten both raw and cooked and is similar to jicama in texture and flavor. When canned, hearts of palm are softer and more succulent, so they are preferred for many recipes.
More Vegan Fish Recipes To Try
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Easy Vegan Fish Tacos
Ingredients
For The Vegan Mayo Sauce
- ½ cup vegan mayonnaise
- 3 tablespoons apple cider vinegar
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
To Make The Hearts Of Palm
- 3 tablespoons vegan butter
- ¼ teaspoon garlic powder
- 3 tablespoons white wine or cooking wine, or sub 1 tablespoon fresh lemon juice, plus more to taste
- ¼ teaspoon onion powder
- 2 14-ounce cans hearts of palm, drained and roughly chopped into bite-sized pieces
- ⅛ teaspoon salt
- a few dashes of black pepper
- ¼ teaspoon dill, dried or ½ teaspoon fresh
- 12 small corn tortillas*, see note below
- 2 cups green cabbage, shredded
- 1 avocado, thinly sliced
- vinegary hot sauce, to serve (optional)
Instructions
To Make The Vegan Mayo Sauce
- Whisk together vegan mayo, apple cider vinegar, black pepper, salt, and ⅛ teaspoon garlic powder in a bowl, and set aside.
To Make The Hearts Of Palm
- In a large skillet over medium-low heat, melt butter. Add garlic powder, white wine or lemon juice (careful with splashing oil), and onion powder. Whisk together until fragrant, 1 minute.
- Add in hearts of palm, season with the salt and pepper and sprinkle the dill on top.
- Stir-fry hearts of palm for 2 minutes, until evenly coated with sauce and spices.
- Arrange in a single layer and turn up the heat to medium.
- Flip hearts of palm every minute until each side starts to char slightly.
To Assemble The Tacos
- Warm up tortillas in 10-second increments in the microwave, over a skillet, or an open flame on your stove, whatever your preference is.
- Assemble tacos by adding hearts of palm, cabbage, a drizzle of the mayo sauce, and a slice of avocado on top. For added heat, a vinegary hot sauce works best.
Notes
- Storing Tips: Hearts of palm taco filling will last about 3 to 4 days when stored properly. Let it cool completely, then keep it in an airtight container in the fridge. For best flavor and texture, reheat it gently in a skillet rather than the microwave, if you can.
- Keep Ingredients Separate: If you have lots of leftovers, see if you can store each ingredient in a different container. It will keep the individual ingredients fresher longer.
- Make Your Own Corn Tortillas: Store-bought corn tortillas work perfectly well here, but making your own corn tortillas from scratch is fun and tasty. Check out our homemade corn tortilla recipe to learn how!
Nutrition
Many thanks to our amazing recipe testers Taylor Gillespie and Margo Henderson for testing this recipe!
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Leave a Comment
Delicious
I never liked actual fish tacos, but this vegan version is awesome! A fun addition to taco night!
Excellent flavor and texture!
This recipe is so delicious and I love that use of heart of palms so creative light and tasty! It will absolutely be a go to recipe 🙂
Absolutely delicious!
Loved the fresh, bright flavors and the richness of the mayo dressing together in these tacos. These vegan fish tacos are a great weeknight dinner and we’ll be making them often!
So delicious! I love finding new ways to incorporate hearts of palm!
Love how flavorful these vegan fish tacos turned out! So tasty!
These vegan fish tacos are so flavorful and I love how easy they are to make!