Skip to content Back to your kitchenVegan Crispy Fish Tacos
🇲🇽 Mexican
Light, crisp battered fish in tortillas with crunchy cabbage, lime crema and cilantro. This vegan version swaps in tofu. Ready in about 35 minutes.
Prep 20 min Cook 15 min Serves 4 Medium Ingredients
- 🫙Vegetable Oilfor frying
- 🌾All-Purpose Flour3/4 cup
- 🥬Cabbage2 cups, shredded
- 🌽Cornstarch1/4 cup
- 🍥Tofufirm, in strips
- 🌾Corn Tortillas8
- 🍋Lime2
- 🫙Mayonnaise1/4 cup
- 🫧Sparkling Water3/4 cup, cold
Optional extras
- 🌿Fresh Cilantro1/4 cup
- 🫙Hot Sauce1 tsp
Instructions
- 1
For this vegan version, use tofu for white fish wherever the steps mention them.
- 2
Cut the fish into strips and season.
- 3
Whisk flour, cornstarch, salt and cold sparkling water into a batter.
- 4
Dip fish and fry at 180°C for 3–4 minutes until golden; drain.
- 5
Mix mayonnaise with lime juice and hot sauce.
- 6
Fill warm tortillas with cabbage, fish, sauce and cilantro.
Chef's tip
Keep the batter ice-cold for the lightest crust.
Vegan Crispy Fish Tacos
- Time
- 35 min
- Serves
- 4
- Level
- Medium
- Prep / cook
- 20 / 15 min
Ingredients
- 🫙 Vegetable Oilfor frying
- 🌾 All-Purpose Flour3/4 cup
- 🥬 Cabbage2 cups, shredded
- 🌽 Cornstarch1/4 cup
- 🍥 Tofufirm, in strips
- 🌾 Corn Tortillas8
- 🍋 Lime2
- 🫙 Mayonnaise1/4 cup
- 🫧 Sparkling Water3/4 cup, cold
Optional
- 🌿 Fresh Cilantro1/4 cup
- 🫙 Hot Sauce1 tsp
Steps
- For this vegan version, use tofu for white fish wherever the steps mention them.
- Cut the fish into strips and season.
- Whisk flour, cornstarch, salt and cold sparkling water into a batter.
- Dip fish and fry at 180°C for 3–4 minutes until golden; drain.
- Mix mayonnaise with lime juice and hot sauce.
- Fill warm tortillas with cabbage, fish, sauce and cilantro.
