Vegan Tropical Fish Tacos

Vegan Tropical Fish Tacos

With spring finally here, I find myself looking forward to warm weather and (fingers crossed) a tropical vacation at some point. A few years ago, we were in Maui and had the best vegan fish tacos at a little hole in the wall cafe. They were so delicious that we went back and had them a few more times during our week long stay. The tropical salsa and smokey chipotle aioli sauce were what made them so special and after arriving home, we were determined to replicate the flavors.

Vegan Tropical Fish Tacos

Prep Time30 mins
Cook Time30 mins
Course: Main Course
Cuisine: Tropical
Keyword: Hawaiian, Plant Based, tacos, Tropical, Vegan

Ingredients

Chipotle Aioli Sauce

  • 3/4 cup raw cashews
  • 1/2 cup coconut milk
  • 2 tbsp lime juice
  • 2 tbsp agave nectar
  • 2 whole chipotle peppers with 2 tbsp adobo sauce *from canned
  • 2 tbsp grapeseed oil
  • 2 tsp smoked paprika
  • 1/2 tsp Himalayan sea salt

Tropical Pico De Gallo

  • 3/4 cup mango, diced *fresh or thawed from frozen
  • 3/4 cup pineapple, diced *fresh or thawed from frozen
  • 1 avocado, diced
  • 3/4 cup cherry or grape tomatoes, diced
  • 1/2 cup cilantro, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1/3 cup lime juice
  • salt and pepper, to taste

Tacos

  • 1 package frozen vegan fish filets or crab cakes *Gardein brand works well
  • 6-8 soft taco size corn tortillas
  • 1/2 cup purple cabbage, shredded
  • 1/2 avocado, sliced
  • lime wedges
  • cilantro

Instructions

Chipotle Aioli Sauce

  • Soak cashews in water for 30-60 minutes, drain
  • Combine cashews and all other ingredients in blender; blend until smooth
  • Store in the refrigerator until ready to use

Tropical Pico De Gallo

  • Combine all ingredients in large bowl; gently stir to mix everything together without breaking up the avocado
    Tropical Pico De Gallo Ingredients
  • Store in the refrigerator until ready to use

Tacos

  • Prepare frozen "fish" filets or "crab" cakes according to package instructions
  • Warm tortillas in the microwave by placing one at a time between damp paper towels and heating for a few seconds
  • Assemble tacos by filling the tortilla with the cooked "fish", Chipotle Aioli Sauce, shredded purple cabbage, avocado, and Tropical Pico De Gallo
  • Garnish with cilantro and lime wedges

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top