Vegan Fish Tacos
These vegan fish tacos feature seasoned hearts of palm, a crisp lime cabbage slaw, and a creamy sriracha sauce for a refreshing and functional plant-based meal!
Servings: 5
Equipment
- Mixing Bowls
- Baking Sheet
Ingredients
- 1 15 oz can Heart of Palms Drained and patted dry
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ⅓ tsp Sea Salt
- 1 tsp Paprika
- ¼ tsp Black Pepper
- 5 oz Cabbage Shredded, can use green or a mix of purple and green cabbage
- ½ Red Onion Sliced thin
- 1 Jalapeno Seeded and diced
- ½ cup Fresh Cilantro Chopped
- 1 tbsp Lime Juice About the juice of 1 lime
- ½ tsp Sea Salt
- ½ cup Plant-Based Mayo Try using my Tofu Mayo*
- 2 tbsp Siracha
- 1 tbsp Lime Juice About the juice of 1 lime
- 10 Tortillas of Choice
Optional for Serving
- Cilantro
- Diced Mango
- Lime Wedges
Instructions
- Preheat oven to 400°F and line a baking pan with parchment paper or a silicone baking mat.
- Drain the heart of palm from the liquid in the can, pat dry, and cut them in half lengthwise so they are long strips
- In a large bowl, add all the seasonings, garlic powder, onion powder, salt, paprika, adobo, and black pepper, and mix together. Roll the heart of palm in them and coat it evenly.
- Place the coated heart of palm onto the prepared baking dish. Spray the heart of palm with a little oil and place it in the oven for 20 minutes. After 20 minutes, take out and flip the heart of palm strips and cook for an additional 5 minutes.
- Add the cabbage, red onion, jalapeno, cilantro, lime juice, and sea salt to a bowl and mix to combine to create the slaw to top the tacos with. Gently massage the cabbage to tenderize it a little. Set aside for 10 minutes.
- Next, combine the mayo, sriracha, and lime juice and mix together to create the spicy sauce for the tacos.
- Load up the tortillas with the heart of palm fish, slaw, sauce, and any other desired toppings. I love adding diced mango and enjoy!
- Storage Instructions: Store the seasoned hearts of palm, the cabbage slaw, and the spicy sauce in separate airtight containers in the refrigerator for up to 2 days. For the best texture, I recommend assembling the tacos right before eating to ensure the tortillas stay sturdy and the slaw remains crunchy.
- Reheating Instructions: The hearts of palm can be quickly reheated in a dry skillet over medium heat for 3 minutes to restore their seared exterior.