Vegan Fish Tacos Bowl

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.

5 from 4 votes

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Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: servings

Calories: 751kcal

Author: Sarah McMinn

Ingredients

Fish Taco Bowls

1 cup cooked white rice
1 cup sautéd corn kernels
1 tablespoon coconut oil
1 batch Beer Battered Faux-Fish Sticks
¼ cup red onions thinly sliced

Cabbage Slaw

1 cup white cabbage
juice of 1 lime
2 tablespoons cilantro minced
salt to taste

Baja Sauce

½ cup vegan mayonnaise
juice of 1 lime
salt to taste
cilantro minced
jalapeno minced

Toppings

1 jalapeño thinly slice
fresh cilantro
avocado cubed

US Customary - Metric

Instructions

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.

Notes

Serving and Storing - Serve immediately with a margarita and some chips and guacamole. 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.

Nutrition