The other day on Pinterest I came across this fish taco bowl and I immediately pinned it to my favorite board, “Veganize It!” where I stow away all the inspired recipes on the internet that are in desperate need of a vegan makeover.
My “Veganize It!” board grows faster than I can produce recipes, and for that reason, many are buried beneath pins only to be forgotten days later. But every once in a while a recipe catches my eye so completely and enthusiastically that I drop everything that I am doing and set to work creating my own vegan version right then and there.
Thus was the case with these vegan Fish Tacos Bowls.
What are VEGAN Fish Taco Bowls?
These vegan bowls are a combination of refreshing cilantro cabbage slaw, slowly sautéd corn, spicy homemade Baja sauce, and of course, my beer-battered fish sticks for the perfect early summer dinner.
They are like a deconstructed fish taco that is light, refreshing, and so so good!
How to make vegan fish sticks
The most important step in making the perfect vegan fish taco bowls is making vegan fish. And I’ve got just the recipe for that.
These Beer-Battered Vegan Fish Sticks are perfect for these vegan fish tacos. They are made using heart of palm and seaweed to create a fish-like taste and texture.
What is Heart of Palm?
If you are unfamiliar with a heart of palm, it is a tender and delicate vegetable harvested from the inner core of certain palm trees. The tender texture, as well as the indistinct flavor, makes heart of palm a very popular whole food meat substitute (remember that pulled pork pizza recipe??)
You can find heart of palm in the canned vegetable section of a well-stocked grocery store. Or, if it’s easier, grab some online.
Remaining Ingredients for Fish Taco Bowls
In addition to the perfect vegan fish sticks, you will need:
- White Rice
- Red Onions
- Cabbage Slaw
- Baja Sauce
That’s it! All you need for a delicious lunch or dinner.
To prepare the other components of this vegan fish taco bowl, you simply need to make the Cabbage Slaw, sauté the corn, and whisk together in ingredients for our spicy Baja sauce.
- First, shred the cabbage and combine it with cilantro, lime, and salt.
- Next, slowly sauté the corn in a tablespoon of coconut oil until it is slightly browned and fragrant.
- Finally, whip together in ingredients for the spicy Baja sauce. Taste and adjust seasonings.
That’s it! You are almost ready to eat.
Assembling Vegan Fish Tacos
To assemble the meal, evenly divided the cooked rice between two bowls. Add a scoop of cabbage slaw and sautéd corn and sprinkle with red onions.
Layer with 3-4 vegan fish sticks and Baja sauce. Top with fresh cilantro and jalapeño and serve.
Can I use store-bought vegan fish?
Sure! I’ve had many people try this meal using store-bought vegan fish. When you buy the vegan fish at the store, this meal can come together in just about 10 minutes.
My favorite store-bought vegan fish are filets from Gardein.
Serving and Storing Vegan Fish Tacos
The vegan fish does not store well and should be eaten immediately. Any other leftovers should be stored separately.
- Store the cabbage slaw in the refrigerator for up to 3 days.
- The Baja sauce can be stored in an airtight container in the refrigerator for up to 7 days.
- Leftover corn and rice and be stored for 2 days.
Let’s take a look at the recipe card below.
This Vegan Fish Tacos bowl is made with beer-battered vegan "fish", fresh Baja cabbage slaw, seasoned corn, and creamy Baja sauce for a meal everyone will love.
Keyword: Vegan Fish Tacos
Servings: 2 servings
Calories: 751 kcal
Author: Sarah McMinn
- 1 cup white cabbage
- juice of 1 lime
- 2 tablespoons cilantro minced
- salt to taste
- 1/2 cup vegan mayonnaise
- juice of 1 lime
- salt to taste
- cilantro minced
- jalapeno minced
- 1 jalapeño thinly slice
- fresh cilantro
- avocado cubed
- In a small bowl combine the ingredients for the cabbage slaw. Refrigerate until ready to use.
In a small cast-iron skillet heat coconut oil over medium-high heat. Add corn and sauté for 7-9 minutes, stirring frequently, until lightly brown and fragrant. Remove from heat and let cool.
- Prepare the Beer Battered Fish Sticks according to these instructions.
In a separate bowl combine the ingredients for the Baja sauce. Refrigerate until ready to use.
- To assemble the bowl, evenly divided the cooked rice between two bowls. Add red onions, a scoop of cabbage slaw, and sautéd corn. Top with 3-4 vegan fish sticks and Baja sauce.
- Add desired toppings and serve immediately.