Vegan Baja Fish Tacos

Dive into a bold and flavorful plant-based twist on a coastal classic with these Vegan Baja Fish Tacos! Crispy beer-battered hearts of palm stand in for the fish, bringing a flaky, tender texture and a punch of umami to every bite. Paired with a zesty vegan slaw made from crunchy red cabbage, grated carrot, jalapeño, and a tangy lime-cilantro dressing, these tacos deliver a perfect balance of richness and freshness. Wrapped in soft corn tortillas and finished with a squeeze of lime, this recipe is perfect for taco night or a casual weekend meal. Ready in just 35 minutes, these satisfying vegan tacos are a must-try for anyone craving Baja-inspired flavors without the seafood.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Drain and rinse the hearts of palm, then slice them into thick, fish-like fillets approximately 2-3 inches long.

Step 2

In a mixing bowl, combine the flour, baking powder, garlic powder, paprika, salt, and black pepper.

Step 3

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.

Step 4

In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).

Step 5

Dip each piece of hearts of palm into the batter, ensuring they are fully coated, and then carefully place them into the hot oil.

Step 6

Fry the hearts of palm in batches for about 2-3 minutes on each side, or until golden brown and crispy.

Step 7

Remove the fried hearts of palm from the oil and drain on paper towels.

Step 8

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.

Step 9

Warm the corn tortillas in a dry skillet or microwave until pliable.

Step 10

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.

Step 11

Serve immediately for the best texture and flavor.

Nutrition Facts

Serving size	(2369.9g)

Amount per serving	% Daily Value*
Calories	5542.6

Total Fat 457.7g	0%
Saturated Fat 66.5g	0%
Polyunsaturated Fat 280.7g
Cholesterol 27mg	0%
Sodium 8739.9mg	0%
Total Carbohydrate 349.0g	0%
Dietary Fiber 54.1g	0%
Total Sugars 17.7g
Protein 59.4g	0%

Vitamin D 0IU	0%
Calcium 784.9mg	0%
Iron 17.4mg	0%
Potassium 2778.9mg	0%

*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.

Source of Calories

Fat: 71.6%

Protein: 4.1%

Carbs: 24.3%