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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