Sometimes even when you’ve been vegan for a while, you still crave certain dishes based on tradition or time of year. For me, one of these cravings was fish on Good Friday, which is a tradition here in Jamaica. When I wanted to whip up a dish that would satisfy that itch for something traditional and nostalgic, I decided to use my vegan fish sticks recipe as a starting point for these vegan fish tacos. Vegan fish? Yes! My plant-based fish sticks are made with hearts of palm and dried nori, which give the faux-fish that authentic seafood flavor. Add Old Bay seasoning, which isn’t inherently fishy but is associated with seafood because it’s so often used to season it, and you’ve got a stellar stand-in for fish—especially when it’s paired with an irresistibly crispy beer batter. Fish tacos always benefit from the addition of garnishes, and these vegan fish tacos are no different! I serve them with a plant-based tartar sauce and bright, acidic homemade pico de gallo. The contrasting textures and flavors in these tacos makes them a real treat, and the perfect dinner for Lent, Easter, or any day of the week!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the Pico de Gallo:
Onion – A white onion is traditional, but yellow or red onion will work too.TomatoChili pepper – This is optional.Parsley – Or use cilantro if you prefer.Lime juiceSea saltGround black pepper
To Assemble the Tacos:
Vegan fish sticks – Grab the recipe for my vegan fish sticks.Vegan tartar sauce – Grab the recipe for my vegan tartar sauce.Lime wedgesParsley – Cilantro can be used here, too.Tortillas – Use any kind you like!Optional handful of pickled cabbage or pickled onions
How to Make Vegan Fish Tacos
To make these fish tacos, you’ll need to start with my fish stick and tartar sauce recipes. Once you’ve made those, follow the steps below. Make the pico de gallo. Place all of the ingredients in a medium bowl and gently toss to coat. Warm the tortillas. Heat a teaspoon of olive oil in a skillet set over medium heat. Place a tortilla onto the skillet and warm until it’s puffy and golden brown, then flip it over and warm the other side. Transfer the warmed tortilla to a plate, then repeat with remaining tortillas. Assemble. Top each tortilla with the pico de gallo, pickled veggies, crispy fish sticks, vegan tartar sauce, and chopped parsley. Serve with a squeeze of fresh lime juice.
Tips for Success
Here are my best tips for perfect vegan fish tacos.
Getting the proportions right. I found that 1 ½ fish stick worked for one taco, but this will depend on the size of the tortillas you use.Making in advance. Make the different toppings and store them separately to keep everything fresh. When you’re ready to eat, make the fish sticks, heat the tortillas, and assemble.Meal prep advice. If you want to also make the fish sticks in advance, I recommend swapping the batter for seasoned panko breadcrumbs (to roll the fish sticks in before frying), which store much better. This will also allow you to bake the fish, too.
How to Store and Reheat
Just like real fish, these fish sticks taste best fresh. If you do have leftovers, they’ll keep in the fridge for about 3 days; store each component separately, then reheat the fish sticks in the oven, warm the tortillas, and put together your tacos.
Can This Recipe Be Frozen?
No, I don’t recommend freezing this recipe. If you’re looking for some freezer-friendly meal ideas, here are some of my favorites: 30 Freezer Friendly Recipes for Back to School Enjoy friends! If you make this vegan fish taco recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
