Vegan Baja Fish Tacos
Dive into the vibrant flavors of these Vegan Baja Fish Tacos, a plant-based twist on the classic Baja favorite! Hearts of palm are transformed into tender, flaky "fish" fillets and coated in a golden, crispy beer batter that delivers all the crunch you crave. The refreshing slaw, made with red cabbage, carrots, vegan mayo, lime juice, and a hint of jalapeño heat, adds the perfect zesty crunch to every bite. Served in warm corn tortillas and finished with a squeeze of fresh lime, these tacos are a delightful fusion of crisp, creamy, and citrusy flavors. Ideal for weeknight dinners or impressing your friends at a taco night, this satisfying recipe is quick to make and irresistibly delicious. Perfect for vegans and taco enthusiasts alike, these plant-based tacos will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 2 cans Hearts of palm
- 1 cup Beer
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil
- 8 pieces Corn tortillas
- 1 cup Red cabbage
- 1 large Carrot
- 0.5 cup Vegan mayonnaise
- 2 tablespoons Lime juice
- 0.25 cup Cilantro
- 1 small Jalapeño
- 1 as needed for garnish Lime wedges
Instructions
Drain and rinse the hearts of palm, then slice them into thick, fish-like fillets approximately 2-3 inches long.
In a mixing bowl, combine the flour, baking powder, garlic powder, paprika, salt, and black pepper.
Gradually whisk in the beer until a thick batter forms. If the batter is too thick, add a splash more beer to achieve a smooth consistency.
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).
Dip each piece of hearts of palm into the batter, ensuring they are fully coated, and then carefully place them into the hot oil.
Fry the hearts of palm in batches for about 2-3 minutes on each side, or until golden brown and crispy.
Remove the fried hearts of palm from the oil and drain on paper towels.
For the slaw, thinly slice the red cabbage and grate the carrot. In a bowl, mix the cabbage and carrot with vegan mayonnaise, lime juice, chopped cilantro, and finely chopped jalapeño. Season with salt and pepper to taste.
Warm the corn tortillas in a dry skillet or microwave until pliable.
To assemble the tacos, place a few pieces of beer-battered hearts of palm in each tortilla, top with a generous spoonful of slaw, and garnish with lime wedges.
Serve immediately for the best texture and flavor.
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 70.4 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2034 mg | 88% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 9.7 g | 34% | |
| Total Sugars | 7.9 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 772 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
