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Vegan Fish Taco Bowls in a white bowl

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 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 2 servings
Calories: 751kcal
Author: Sarah McMinn


Fish Taco Bowls

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


  • 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.


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. 


Calories: 751kcal | Carbohydrates: 43g | Protein: 4g | Fat: 44g | Saturated Fat: 10g | Sodium: 479mg | Potassium: 200mg | Fiber: 2g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 14.1mg | Calcium: 22mg | Iron: 0.8mg