Vegan Baja Fish Tacos with Cream Sauce

Vegan Baja Fish Tacos with Cream Sauce

Lighten up with these incredible vegan fish tacos. Made with fish-flavored jackfruit, cilantro cabbage slaw, fresh avocado, and creamy white sauce these tacos are something to get excited about! Made in just 20 minutes for an easy and delicious vegan meal.

5 from 1 vote

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Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: tacos

Calories: 73kcal

Author: Sarah McMinn

Ingredients

Jackfruit "Fish"

1 tbsp. coconut oil
1 15 oz. can jackfruit
1 tbsp. kelp granules
½ tsp. cumin
½ tsp. salt
¼ tsp. cayenne

Cabbage Slaw

1 cup purple cabbage, shredded
2 tbsp. cilantro, minced
2 tsp. lime juice
½ tsp. salt

Baja Cream Sauce

2 tbsp. vegan sour cream
1 tbsp. vegan mayonnaise
1 ½ tsp. lime juice
¼ tsp. salt
pinch of cayenne

Everything Else

8 (6") corn tortillas
lime wedges
a few sprigs cilantro
1 Roma tomato, chopped
1 small avocado, chopped

US Customary - Metric

Instructions

Drain and rinse the jackfruit through a colander. Shake out any excess water. Lay the jackfruit on a paper towel and pat dry. Using your fingers, press the jackfruit chunks and the base to fan out, pushing it into large shreds. See this video for a visual. Set aside.
To make the Cilantro Cabbage Slaw, finely chop the cabbage and place it in a mixing bowl. Add minced cilantro, lime juice, and salt. Taste to adjust seasonings. Refrigerate until ready to use.
Whisk together the ingredients for the Baja fish sauce and refrigerate.
Transfer the jackfruit to a bowl and stir in sea kelp granules, cumin, cayenne, and salt. Heat a skillet over medium heat. Add the jackfruit and sauté for 3-4 minutes, stirring frequently, until the jackfruit has begun to brown on the edges. Remove from heat.
To assemble the tacos, place 2-3 tablespoons of jackfruit fish at the bottom of each taco. Top with cabbage slaw, cubed avocado, tomatoes, fresh lime, and cilantro. Serve immediately.

Notes

Serving and Storing - Serve these tacos immediately once assembled. Serve these tacos as part of your Cinco de Mayo meals or summertime potlucks. Store leftovers separately. The Baja fish sauce and cabbage slaw can be stored in an airtight container in the refrigerator for up to 5 days. Store the jackfruit fish in the refrigerator for up to 3 days.

Variations - If you can't find or don't like jackfruit, you can use tofu, tempeh, or store-bought vegan fish. You can also use my Beer-Battered Fish Sticks.

Nutrition