If you're craving fish tacos, this
**Disclosure: Some of the links included in this post are affiliate links. That means that I could earn a commission, at no cost to you, if you click through and make a purchase.
The first time I ate these vegan "fish" tacos I almost cried with joy! I'm not even joking. Living in Germany it's practically impossible to get good Mexican food. But to find good vegan Mexican food. . . . Let's just say my cravings were not being satisfied.
That
What the Heck is Nori?
There is only one slightly unusual ingredient in this recipe, and that's the nori. Nori is a fancy word for seaweed that's been dried into sheets. It's the same kind of seaweed that's used to wrap sushi (which is why vegetarian sushi, in my opinion, tastes just as good as the real thing). You either buy **nori flakes or nori sheets. I was only able to find it in sheets, but I used my handy spice grinder and turned it into fine flakes in mere seconds.
(Okay, I guess if you're new to veganism then nutritional yeast might also sound a bit odd. Check out my post on Essential Vegan Pantry Ingredients for more explanation. You can order **Nutritional Yeast online here).
How to Make Vegan "Fish" Tacos
Once you've gathered your paste ingredients, you simply add them to a bowl and stir to combine.
The consistency of the paste should be thin enough to cover all of the tofu chunks. You're looking for something thinner than a pesto but thicker than enchilada sauce.
After you’ve made your paste, just break the tofu into chunks, using your thumb. I like my chunk to have lots of ridges and crannies to pick up all the flavors of the paste.
After you've broken the tofu into chunks, simply fold carefully into the paste, trying not to make smaller pieces. (To ensure more even cooking.) Then spread your coated tofu chunks on a lined baking sheet and pop into the oven for 30 minutes.
While the fish is cooking you can assemble the black bean mango salsa, the creamy vegan slaw, and warm up your corn tortillas. Once the "fish" is done, layer everything onto your tacos, and
If this recipe for Vegan "Fish" Tacos speaks your language, you might also love:
- Tempeh Bacon Sandwich
- Sheet Pan Cauliflower & Chickpeas
- Super Simple Tofu Nuggets
- Vegan Quesadilla Cheese
- Homemade Almond Butter
And for more tips on going vegan or maintaining a plant-based diet try:
Vegan Blacked "Fish" Tacos
Equipment
Ingredients
- 14 oz or 400 g Firm or Extra Firm Tofu
- 12 corn tortillas
Paste Ingredients
- 2 tbsp soy sauce
- 3 tbsp lime juice
- 2 tbsp water
- ½ cup nutritional yeast
- 2 nori sheets, ground (or ¼ cup nori flakes)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
Creamy Vegan Slaw
- 2 cups shredded cabbage
- ½ cup shredded carrots
- 1 cup unsweetened vegan yogurt
- 1 ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
- 2 tbsp lime juice
Additional Toppings
- black bean mango salsa (linked below)
- lime slices for serving
- avocado slices for serving
Instructions
Vegan "Fish"
- Preheat over to 425° F or 220° C
- If using nori sheets, use a spice grinder to turn the nori sheets into fine flakes.
- Add all of the paste ingredients to a bowl and mix to combine. Your paste should be thin enough to evenly spread over the tofu.
- Unwrap tofu and break into bite-sized chunks over the bowl. As you do this, use your thumb to create craggy, rounded edges. (They're still edible if they're blocky and smooth, but the pieces will hold the paste better and take on a more natural shape if they're rounded and have craggy edges.)
- Lightly fold the chunks into the paste.
- Scoop tofu onto a lined sheet pan and place in the oven. Cook in the oven for 30 minutes or until the tofu is nicely blackened and crispy on the outside.
Creamy Vegan Slaw
- Simply combine all the ingredients in a bowl, mix to combine, and serve.
To Assemble the Tacos
- Heat your corn tortillas on a skillet over medium heat until they are softened (30 second to 1 minute per tortilla). Store the tortillas on a plate covered by another plate or a clean towel. The moisture from the heat will keep the tortillas soft.)
- Place all of the taco elements in seperate bowls to creat a "taco bar."
- For each taco: Lay 1 corn tortilla flat, add a small scoop of vegan "fish," slaw, and black bean & mango salsa. Add a sliced avocado and a squeeze of lime juice. Enjoy!
Never miss a new recipe! Click here to sign up for email updates.
For instructions to make the Black Bean & Mango Salsa Click Here.
**Disclosure: Some of the links included in this post are affiliate links. That means that I could earn a commission, at no cost to you, if you click through and make a purchase.
Leave a Reply