Vegan Fish Tacos with Avocado-Cilantro Cream

Save the oceans as well as its living beings with these easy and tasty vegan fish tacos (or more accurately, fish-less tacos). Using any of the plant-based fish alternatives available or DIY tofu-based fillets, this recipe makes an easy, fun weeknight dinner.

Fish tacos became a thing long after I gave up seafood, so I never got to puzzle out what the appeal might be. But as we all know, they’re hugely popular, so there must be something to it.

I have a theory that this preparation is as much about the embellishments as it is about the fish, or in our case, plant-based fish fillets, a more recent innovation in the plant-protein world.

A creamy slaw, crispy vegan “fish,” and a mellow avocado-cilantro cream join forces to make a terrific taco. This recipe makes 8 smaller or 6 larger tacos. If you’d like to add something simple to the meal, try Mexican Yellow Rice (Arroz Amarillo).

What plant-based fish fillets are available?

Plant-based fish alternative brands seem to come and go. In the U.S., Gardein seems to be the brand with staying power; they offer Plant-Based F’sh Fillets and Ultimate Plant-Based Crispy Breaded F’sh Fillets.

If you’d like a DIY approach, see Vegan Fish and Chips with Tartar Sauce to make your own fish-free fillets (of course, you can make the chips while you’re at it as a side dish).

If you’re keen on seafood dishes, but don’t like the destruction of the oceans, ocean life, and worker exploitation that go with them, explore more vegan seafood recipes on this site. 

More easy taco recipes

• Summer Squash and Black Bean Soft Tacos
• Vegan “Carne Asada” Tacos
• Vegan Pulled Protein Tacos with Corn-Pineapple Salsa
• Lime Marinated Tofu Fajitas or Soft Tacos
• Vegan Korean BBQ Tacos
• Easy Coleslaw and Plant Protein Soft Tacos
• Super Easy Vegan Lentil Tacos

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Yield: 6 to 8

Vegan Fish Tacos with Avocado-Cilantro Cream

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Using any of the plant-based fish alternatives available or DIY tofu-based fillets, these make are an easy, pleasing weeknight dinner.

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

Ingredients

Creamy slaw

• 4 cups thinly sliced green cabbage or bagged coleslaw
• 1/4 cup chopped cilantro
• 2 scallions, thinly sliced
• 1/2 cup vegan sour cream or vegan mayonnaise, or half of each
• Juice of 1/2 lime

Avocado-cilantro cream

• 1 medium ripe avocado
• 1/4 cup vegan sour cream
• 1/4 cup finely chopped cilantro
Juice of 1/2 lime

The rest

• 8- to 10-ounce package plant-based breaded fish fillets, or the fillet portion of Vegan Fish and Chips (see link in Notes)
• 6 to 8 corn or wheat tortillas
• Picante sauce, sriracha, or 1 jalapeño pepper, seeded and thinly sliced, optional

Instructions

1. Combine the ingredients for the slaw in a mixing bowl and stir together.
2. Pit the avocado and scoop it out of its skin. Mash very well in a shallow bowl, then add the sour cream, cilantro, and lime juice. Stir together. If you’d like this to be extra-smooth, you can combine the ingredients in a food processor or mini-prep and process until smooth.
3. Cut the plant-based fish fillets into narrow strips, then heat as suggested according to package directions. 
4. To assemble the tacos: In the center third of each tortilla, start with slaw (you may have some left over, but that’s fine, don’t overload!), followed by some plant-based fish and a dollop of the avocado cream. Finish with a drizzle of hot sauce or a few slices of jalapeño. Repeat as needed. Eat at once, out of hand.

Notes

In place of a packaged plant-based "fish" fillet product, you can use the fillet portion of this Vegan Fish and Chips recipe.

If you like plant-based seafood alternatives, you may also enjoy …

Vegan Shrimp and Grits

• See lots more ways to make classic recipes plant-based in Veganize This!
• And lots more vegan Tex-Mex recipes your family will love.