• TheGunnChowderPot

Vegan fish tacos

I definitely got my wish, with this great vegan alternative to fish!

These delicious twist on the classic Mexican fish tacos are not only delicious but both vegan and gluten free. They are great for a family dinner but have a few more unique ingredients than some of our other recipes. If you don't have the time or ingredients for the fillings, feel free to swap out any of the fillings for your own favourites.

The Recipe

Serves: 4

Prep time: 20 mins

Cook time: 30 mins


For the tacos

200g gluten free plain flour

¼ tsp salt

1 egg, beaten

250ml water

For the ‘fish’

2 220g tin hearts of palm

1 tablespoon coconut oil

1 tablespoon lime juice

1 teaspoon chilli powder

½ teaspoon ground cumin

½ teaspoon cayenne pepper

½ teaspoon granulated garlic

½ teaspoon sea salt

½-1 tablespoon kelp granules

For the mango salsa

1 mango, roughly chopped

½ cucumber, roughly chopped

1 lime, juiced

1 tsp chilli flakes

Salt and pepper to taste

To serve

2 avocados, smashed, mixed with 1 tbsp soya yoghurt

100g spinach, roughly chopped


  1. Preheat the oven to 160°C fan or 180°C and remove one of the wire racks.

  2. For the tacos, start by combining the flour and salt, and pouring the water into a well in the middle of the mixture. Next, mix in the beaten egg until the mixture is well combined.

  3. Heat half of the oil in a frying pan over a medium heat. Once the oil is hot, ladle in some of the batter and tilt the pan so it covers the bottom of the pan. (Don’t use too much batter for each as you want the tacos to be thin and crispy). Once the tortilla has had 2 mins on both sides, remove from the pan and bend it over two of the bars on the oven rack. Repeat this with the remaining batter, this should be enough for 8 tacos.

  4. Bake them in the oven for 20 mins and leave to crisp on the side.

  5. Increase the oven temperature to 220°C fan. Line a baking tray with baking paper.

  6. For the ‘fish’, drain the hearts of palm and add to a food processor and give 2-3 long pulses, until shredded. Don’t over process, the mixture should have flaked-fish like consistency.

  7. To a mixing bowl, add the rest of the fish ingredients apart from the kelp granules. Mix to combine well.

  8. Add the shredded hearts of palm to the bowl and gently combine. Now add the kelp granules, start with ½ teaspoon and taste before adding more, depending on how much ocean flavour you would like.

  9. Place on the prepared baking tray, smooth out to one layer and bake for 10-12 minutes, until lightly browned and crispy around the edges.

  10. For the salsa, simply mix all the ingredients together, adjusting the salt and pepper to your liking.

  11. Assemble your taco starting with a layer of spinach, then a layer of the fish, topped with the mango salsa and avocado cream.

  12. Serve and enjoy!


*If you aren’t on a strict vegan diet, you can swap out the coconut oil for regular butter and the soya yoghurt for creme fraîche.

*We made our own tacos, but if you are struggling for time then feel free to buy the shop bought ones.

*If you can’t get access to any fresh mango, the salsa tastes just as delicious with frozen mango, just make sure you defrost it fully.

*If you don’t have any kelp, you may lose out on the fish flavour but it still makes a spicy fish texture alternative.


*These are just our favourite accompaniments for the tacos, so feel free to swap out any of them for one you prefer.

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