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Vegan Fish Taco Bowl

Vegan Fish Taco Bowl

kaydimaggio
This Vegan Fish Taco Bowl will have you jumping for joy. 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 whole family will enjoy! It is full of healthy nutrients and plant-based! 
5 from 28 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Entree
Cuisine American
Servings 6 servings
Calories 668 kcal

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

Serving: 1bowlCalories: 668kcalCarbohydrates: 108.4gProtein: 13.4gFat: 13.3gSaturated Fat: 0.9gSodium: 2177mgFiber: 7.3gSugar: 12.1g
Keyword tacos, Vegan
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