All the flavors and crunch of classic fish tacos—without the fish. These vegan fish tacos use breaded fishless filets that bake up crisp and savory with a satisfying ocean-like flavor. They combine crunchy cabbage, a bright pico de gallo, and a smooth chipotle aioli for a fresh, balanced taco that’s simple to prepare and big on flavor.
How to make perfect vegan fish tacos
Three elements make these tacos shine:
Vegan fish: I like using Gardein Fishless Filets because they crisp well in the oven and have a great texture, but any similar vegan fish product will work. If you prefer to avoid processed meat substitutes, try a spiced fried cauliflower alternative—skip the hot sauce, add 2 teaspoons dulse flakes and 1 teaspoon ume plum vinegar to the wet mix, and cut the cauliflower into smaller pieces so it fries evenly.
Pico de gallo: Freshness is essential. A simple pico of ripe tomato, red onion, cilantro, jalapeño, and lime brightens the tacos and brings authentic flavor. Use the ripest tomatoes you can find and taste for salt and acidity.
Chipotle aioli: A creamy, smoky chipotle mayo ties everything together. It adds heat and richness that complements the crisp filets and fresh salsa—an easy, traditional finish for fish-style tacos.
I like to add both red and green cabbage for extra crunch, and I recommend small corn tortillas—6-inch street-style tortillas are perfect. Warm them briefly over an open flame, in a skillet, or in the microwave for best texture.
Love tacos? Try other great vegan taco ideas
- Jerk Jackfruit Tacos
- Lentil Tacos with Mango Guacamole
- Red Bean Tacos with Peach Salsa
- Mushroom Carnitas Tacos
- Banana Peel Carnitas Tostadas
Classic Vegan Fish Tacos Vegan | Recipes for Meat Lovers
Ingredients
- 1 package of Gardein Fishless Filets
- 1 medium tomato, finely chopped
- 3 tbsp red onion, peeled and finely chopped
- 1/4 cup roughly chopped cilantro
- 1 jalapeño, halved lengthwise, seeded and minced
- 2 limes, 1 halved and 1 cut into wedges
- sea salt
- freshly ground black pepper
- 1/2 cup vegan mayonnaise
- 2 tablespoons adobo sauce from a can of chipotle peppers
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 8 6-inch corn tortillas, warmed over open flame, in a skillet, or in the microwave
Instructions
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Arrange the fishless filets on the baking sheet and bake for about 15 minutes, or until golden and crisp.
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While the filets bake, prepare the pico and other toppings.
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In a bowl, combine the chopped tomato, red onion, cilantro, minced jalapeño, juice from the halved lime, salt, and pepper. Taste and adjust salt or lime as needed.
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In a small bowl, mix the vegan mayonnaise with the adobo sauce until smooth to make the chipotle aioli.
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Warm the tortillas briefly so they’re pliable.
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To assemble, cut the baked filets into strips. Spread a little chipotle mayo on each tortilla, add the fishless filet strips, spoon on pico de gallo, and top with shredded cabbage. Garnish with extra cilantro, sliced jalapeño, and lime wedges. Serve immediately.
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