This Vegan Fish Taco Bowl will get you so excited. Hearts of Palm are turned into delicious vegan "fish". Such a fun and healthy recipe to make with the family! This recipe is easy to make and a family-friendly meal that the everyone will enjoy! It is full of healthy nutrients and plant-based!
I've always been a picky eater, I never was a fan of fish growing up. However, when I met my husband, he opened my eyes to a whole world of food I hadn't been exposed to. One of those being fish. He is Italian so seafood runs in his family's veins. The first Christmas that I spent with his family, I asked his Nana if I could help with anything and she put me to work cleaning the squid. Talk about a warm welcome!
Soon, I added fish to my diet and learned to enjoy it! Fish tacos were always my favorite, I loved the combination of the fried fish and the acid from the lemon and the coleslaw. I was a little sad about giving up fish when I went plant-based!
This Vegan Fish Taco Bowl is everything you love about fish tacos but it is plant-based and healthy. Hearts of Palm are turned into delightful little fish nuggets and then coated in a beer batter and fried on the stove. Top off your bowl with cilantro lime rice, coleslaw, and mango and you have something that looks suspiciously non-vegan. This recipe will win hearts over!
Check out some other fun bowl recipes like this Big Mac Salad Bowl or this Vegan Poke Bowl with Grilled Watermelon!
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Ingredients
The ingredients for these fish taco bowls are surprisingly easy. You should be able to find almost everything at your local supermarket.
For the Vegan "Fish"
- Hearts of Palm
- Breadcrumbs
- Old Bay
- Dry crumbled Nori
- Flax Egg
- Salt and Pepper to Taste
For the Beer Batter
- All-Purpose Flour
- Salt
- Pepper
- Garlic Powder
- Old Bay
- Mexican Lager
For the Vegan Tartar Sauce
- Vegan Mayonnaise
- Lemon juice
- Sweet Relish
- Fresh Dill
- Salt and Pepper to taste
For the Bowls
- Bagged Coleslaw mix
- Mango
- Brown Rice
- Cilantro
- Lime
Please see the recipe card for quantities.
Instructions
Hearts of Palm "Fish"
Drain and rinse the hearts of palm. Using a food processor, combine the hearts of palm, breadcrumbs, old bay, nori, flax egg, and salt and pepper. Pulse until well combined and incorporated. You still want to leave some texture in there to mimic the flakiness of the fish so I normally leave a few chunks of the hearts of palm.
Using clean hands, form into nuggets, you should be able to get around 16 nuggets. Refrigerate for a half hour.
Cilantro-Lime Rice and Toppings
While the Hearts of Palm fish is resting, make the base for the bowl. It doesn't matter if you use white or brown rice for this bowl, I use brown for the nutrient content.
Add the rice to a rice cooker with the zest of one lime. When the rice is finished cooking, add the juice of one lime and ½ chopped cilantro, set aside.
Chop and cube the mango, and toss the coleslaw mix with some cilantro and lime juice.
Combine all of the ingredients for the vegan tartar sauce and set aside.
Combine all of the ingredients for the beer batter and whisk until smooth.
Frying
In a cast-iron skillet, add about one inch of oil. You will want to use an oil with a high smoke point as we will be frying these. I used avocado oil. Take your vegan fish out of the fridge and one by one, dip into the beer batter and add to the hot pan. Be careful not to overcrowd the pan, you might have to cook in batches.
Cook the patties for about 2 minutes on each side then add to a towel-lined plate. To assemble the bowls, layer the cilantro lime rice and then top with the vegan fish, coleslaw, mango, tartar sauce, and some lemon.
Hint: Even though this recipe is vegan, I like to use this fish spatula to flip the patties, it helps the batter not to stick to the pan.
Substitutions
If you have specific dietary needs, check out some of these substitutions below!
- Low Sodium - Leave out the extra salt when seasoning, additionally, look for a restaurant grade nori that doesn't contain a lot of sodium. Most nori that you find at the grocery store will be filled with sodium. Check out this brand!
- Keto - to make this recipe keto-friendly, use almond flour in place of the breadcrumbs in the vegan fish as well as in the beer batter. Additionally, swap out the Mexican lager for so unflavored sparkling water and serve over cauliflower rice.
- Gluten-Free - use gluten-free breadcrumbs and gluten-free flour in the beer batter. Note that most beers do contain wheat as part of the fermentation process, either use sparkling water in place of or check out some of these wheat-free lagers.
Variations
Fancy taking this recipe for a spin but what to remix it?
- Barbecue Ranch - Try topping your bowl with this delicious Homemade Barbecue Ranch to give it a fun variation!
- Deluxe - add this Mango Pico de Gallo or this Roasted Mango Habanero Salsa to make it fun!
- Kid-friendly - If your child is texture adverse, serve without the coleslaw and mangos. They will like it just fine!
Check out another fun bowl recipe here!
Equipment
Equipment can have a big impact on how a recipe turns out. I finally bought a food processor which I love. It has been a total game-changer for me. I use this food processor, it is perfect because it works well and is decently priced.
Storage
These bowls work well for meal prep, I like to store them in an airtight container with the tartar sauce on the side. If I have time, I pop the nuggets into the air fryer for 5 minutes to get them crisp again. These will store well for up to four days.
These ingredients don't stand up well to freezing.
Top tip
The nori is key to this recipe. It is what helps the hearts of palm to taste fishlike. Don't skimp on the nori and don't buy nori with any extra seasonings or flavoring added.
Vegan Fish Taco Bowl
Ingredients
- 2 cans Hearts of Palm
- 1 cup Breadcrumbs
- 3 tbs Old Bay
- 2 sheets Dry crumbled Nori
- 1 Flax Egg
- 1 ½ cups All-Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 16 oz Mexican Lager
- 1 cup Vegan Mayonnaise
- 3 tbs Lemon juice
- ¼ cup Sweet Relish
- 2 teaspoon Fresh Dill
- 1 bag Coleslaw mix
- 1 Mango
- 2 cups Brown Rice cooked
- ½ Cilantro
- Juice and zest of one lime
Instructions
- Drain and rinse the hearts of palm. Using a food processor, combine the hearts of palm, breadcrumbs, old bay, nori, flax egg, and salt and pepper. Pulse until well combined and incorporated. You still want to leave some texture in there to mimic the flakiness of the fish so I normally leave a few chunks of the hearts of palm.
- Using clean hands, form into nuggets, you should be able to get around 16 nuggets. Refrigerate for a half hour.
- Add the rice to a rice cooker with the zest of one lime. When the rice is finished cooking, add the juice of one lime and ½ cup chopped cilantro, set aside.
- Chop and cube the mango, and toss the coleslaw mix with some cilantro and lime juice.
- Combine all of the ingredients for the vegan tartar sauce and set aside.
- Combine all of the ingredients for the beer batter and whisk until smooth.
- In a cast-iron skillet, add about one inch of avocado oil. Take your vegan fish out of the fridge and one by one, dip into the beer batter and add to the hot pan. Be careful not to overcrowd the pan, you might have to cook in batches.
- Cook the patties for about 2 minutes on each side then add to a towel-lined plate.
- To assemble the bowls, layer the cilantro lime rice and then top with the vegan fish, coleslaw, mango, tartar sauce, and some lemon.
Notes
- Low Sodium - Leave out the extra salt when seasoning, additionally, look for a restaurant grade nori that doesn't contain a lot of sodium. Most nori that you find at the grocery store will be filled with sodium. Check out this brand!
- Keto - to make this recipe keto-friendly, use almond flour in place of the breadcrumbs in the vegan fish as well as in the beer batter. Additionally, swap out the Mexican lager for so unflavored sparkling water and serve over cauliflower rice.
- Gluten-Free - use gluten-free breadcrumbs and gluten-free flour in the beer batter. Note that most beers do contain wheat as part of the fermentation process, either use sparkling water in place of or check out some of these wheat-free lagers.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Jeri says
This looks so fresh and delicious! I have added all the ingredients to my grocery list so I can make it this weekend!
kaydimaggio says
I hope you enjoy!
Angela says
Great flavors in this recipe!
kaydimaggio says
Thank you!
Phuong says
This looks so delicious, can't wait to give this a try!
kaydimaggio says
I hope you enjoy!
Amy Liu Dong says
Never knew that you can use fish to make a tacos. I love it and it looks really delicious!
kaydimaggio says
Yes! It is so easy too!The hearts of palm are the best substitute
Emily says
This sounds so amazing, we are making it this weekend!!
kaydimaggio says
I hope you like it!
Ramona says
This looks divine! Thank you soo much for the inspiration 😉
kaydimaggio says
You're welcome! I hope you enjoy!
Jodi Reed says
This recipe is spot on! I love the flavors and especially enjoyed the fresh mango in it. Thanks!
kaydimaggio says
Thank you! The mango was so fresh!
Elizabeth Swoish says
This is so creative! And look at all those flavors! I cannot wait to try it!
kaydimaggio says
Thank you!
Bianca says
All those flavors in this bowl are amazing! They combine to auch a deluceous, fresh bowl!
kaydimaggio says
Thank you!
Requel Jasmine says
This look great. I am ready to make this dish and I’m not even vegan.
kaydimaggio says
Thank you!
Freya says
This was such a great recipe and I loved that it used hearts of palm instead tofu!
kaydimaggio says
Yes! I love hearts of palm!
Choclette says
I do something very similar with tofu. But I'm keen to try your version now. Love all the accompaniments - much healthier than my chips!
kaydimaggio says
I hope you enjoy! I'd love to try your tofu version!
Lauren says
What a clever idea to use hearts of palm! These tacos sound delicious!
kaydimaggio says
Thank you!
Sue says
I love how you "fishified" hearts of palm! I need to try this - fish tacos hold a special place in my heart!
kaydimaggio says
Thank you! I hope you enjoy!
Luca - Ruoka on valmis says
I love the idea of making a vegan fish taco bowl. Can't wait to try!
kaydimaggio says
I hope you enjoy!
Meryl says
Great flavor! Everyone loved this dinner!
kaydimaggio says
Thank you!
Andrea White says
Looks so delicious! Tacos are the best! YUM!
kaydimaggio says
They seriously are!
Addie says
Everything tastes better in a bowl! So many great flavors!
kaydimaggio says
I agree! I love bowl dishes!
Jane says
skipping tofu with this heart of palm, another healthy alternative for me. Im a big taco bowl fan and this recipe is perfect.
kaydimaggio says
Thank you! I hope you enjoy!
Leah says
I love using hearts of palm for seafood substitute dishes, it’s the perfect texture and takes on flavor so well. This vegan fish taco bowl sounds absolutely delicious and I’m looking forward to making it!
kaydimaggio says
Thank you! I hope you enjoy it!
Michelle | Taste As You Go says
This sounds so delicious! I can't wait to give it a try!
kaydimaggio says
I hope you enjoy!
Lucy says
This is such a great fish alternative! I love the range of flavours and textures that go in the bowl to compliment the fish perfectly. Such a delicious nutritious meal for the whole family. Thank you!
kaydimaggio says
So glad you liked it!
Anaiah says
This is an amazing idea for the days I crave fish. I was a pescatarian for years before becoming plant based and it was seriously so hard to let go of. Thanks for this delicious recipe so I can still get my "fish" fix!
kaydimaggio says
Thank you! I was in the same boat! Glad you can enjoy this!
Tavo says
Delicious "fish" tacos! not missing seafood anymore with this dish!
kaydimaggio says
So glad you liked it!
Rachel says
This sounds so good! I haven't cooked with hearts of palm yet but I've been hearing loads, your post is a sign I need to start cooking with it!
kaydimaggio says
Yes! It is easy and simple and totally delicious! Hearts of Palm is a much milder flavor than jackfruit.
Julia Y says
This was awesome!! Made these fish taco bowls and we really enjoyed them.
kaydimaggio says
So glad you liked them!
Gina Abernathy says
This looks so fresh and healthy. The cilantro lime rice, coleslaw, and mango seem to make this dish amazing.
kaydimaggio says
Thanks Gina! This sure is delicious!
Cindy Mom the Lunch Lady says
I am loving this recipe! We aren't strictly vegan, but I do try to make a few plant based meals every week. This would even be great to serve at school!
kaydimaggio says
So glad you enjoyed it!
Audrey says
These are such a fun vegan twist on fish tacos, they are very refreshing! You won't miss the fish at all.
kaydimaggio says
Thank you! Glad you liked it!
Rosie says
This was so delicious! Even my kids loved it!
kaydimaggio says
So glad everyone loved it!
Amy says
Made this for lunch yesterday and it was so good! Kids really enjoyed it.
kaydimaggio says
Glad everyone loved it!
Sarah says
This looks so fresh and delicious! Would make a great meal for the kids.
kaydimaggio says
Yes! It is delicious!