Fish-less Tacos
These fishless tacos are a game-changer! Made with crispy, golden-battered hearts of palm and topped with a simple crunchy slaw, and a zesty lime crema, they bring all the flavors of classic fish tacos—without the fish. Perfect for Taco Tuesday or any day you’re craving something light, flavorful, and plant-based.
Servings
6-10 tacos
Ready In:
40 min
Fish-less Tacos
By: Naysha Rivera
These fishless tacos are a game-changer! Made with crispy, golden-battered hearts of palm and topped with a simple crunchy slaw, and a zesty lime crema, they bring all the flavors of classic fish tacos—without the fish. Perfect for Taco Tuesday or any day you’re craving something light, flavorful, and plant-based.
Ingredients
“Fish”
- 1 can of Heart of Palm
- 2 cups of plant-based milk + 2 TBSP lemon juice (homemade buttermilk)
- 1-2 TSP of hot sauce (optional for a slight kick)
- 4 TBSP nori flakes or 1 whole nori sheet cut into small pieces, divided into flour/fish fry
- 1 cup of fish fry seasoning (New Orleans style)
- 1 cup of all-purpose flour
- 1 cup of panko breadcrumbs
- Corn or flour tortillas
- Olive oil for frying
Seasoning For Dredging:
- 2 tsp Old Bay seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp sea salt ( You can always add more salt to fried fish after coming out of the fryer if not salty enough)
- 1/2 tsp lemon pepper
- 1/2 tsp adobo
Cabbage Slaw:
- 2 cups purple cabbage, thinly sliced
- 1 cup of thinly sliced radish
- 2 tbsp fresh lime juice
- 1–2 tbsp vegan mayo or plain vegan yogurt
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp lemon pepper
- Salt & black pepper to taste
- Chopped cilantro
Quick Pickled Red Onion
- 1 medium red onion, thinly sliced
- ½ cup apple cider vinegar
- ½ cup warm water
- 1 tsp sea salt
- ½ tsp black pepper (optional)
- 1–2 cloves garlic, smashed (optional, for extra flavor)
Avocado Lime Crema:
- 1/2 cup raw cashews ( soaked in hot water for 2-3 hrs)
- 1 small-medium ripe avocado
- 1/4 cup loosely packed fresh cilantro
- 3-4 Tbsp lime juice (1 lime holds about 3 Tbsp)
- 2 garlic cloves, peeled
- 1/4 tsp sea salt (plus more to taste)
- 1/4 cup water (plus more if needed)
- 1/4 tsp garlic powder
- 1/4 tsp adobo
- 1/4 tsp black pepper
Notes:
Soaking Cashews: Soaking the cashews overnight softens them, making them easier to blend into a silky-smooth filling. If you’re short on time, soak them in hot water for 1-2 hours as a quick alternative.
Coconut Cream: When opening the can of coconut cream, scoop out 1 tablespoon of the liquid and set it aside for the passion fruit puree. This helps balance the flavors in the topping and ties it to the creamy coconut base.
Tapioca Slurry: To make the tapioca slurry, mix 2 tablespoons of tapioca starch with 4 tablespoons of water until smooth. This slurry is used to thicken the passion fruit puree, creating a glossy, slightly gel-like texture that holds its shape on top of the cheesecake. It’s an essential step for achieving a professional finish and ensuring the topping doesn’t slide off when slicing.
Nuts for the Crust: Feel free to customize the crust by using your favorite nuts or whatever you have on hand. A mix of almonds, walnuts, and pistachios adds a great balance of flavor and texture, but pecans or hazelnuts work well too. Toasting the nuts briefly before processing can enhance their flavor.
Passion Fruit Puree: Strain the passion fruit puree if you prefer a smooth texture without the seeds. However, keeping some seeds can add a nice crunch and visual appeal. ( I zested some lime and sprinkled it on top for color, as well as edible flowers for a creative visual appeal)
Step by Step Instructions
Pickled onion:
Slice the Onion: Thinly slice the red onion and place it in a clean jar or bowl.
Make the Brine: In a small bowl or measuring cup, mix together the apple cider vinegar, warm water, salt, and pepper (and garlic, if using), until the salt dissolves.
Pour & Let Sit: Pour the brine over the onions, making sure they’re fully submerged. Let them sit at room temperature for at least 30 minutes (longer for deeper flavor).
Store: Cover and store in the fridge. They keep well for up to 2 weeks!
Serve:Garnish with more crema and lime wedges if desired. Serve immediately and enjoy your crispy, plant-based fishless tacos.
Click Image Below For Video Turtorial
Coat the Hearts of Palm: Dip each flattened heart of palm into the buttermilk, ensuring it’s coated.
Next, dredge the hearts of palm in the flour mixture, pressing lightly to make sure they are well-coated.
Then, back into the milk mixture and coat them in the panko breadcrumb pressing gently to stick.
[/et_pb_text]Fry “fish”:
Heat olive oil in a frying pan over medium-high heat. Once hot, carefully add the coated hearts of palm to the oil.
Fry on each side for 2–3 minutes, or until golden brown and crispy. Remove from the pan and set aside on a paper towel-lined plate to drain any excess oil.
Avocado lime crema:
Drain the soaked cashews and place them in a blender or food processor with the avocado, cilantro, lime juice, garlic cloves, sea salt, garlic powder, adobo, black pepper, and water.
Blend until smooth and creamy, adding more water as needed to reach your desired consistency. Taste and adjust seasoning if needed.
Assemble tacos:
Warm the tortillas in a dry skillet.
To assemble, spoon avocado crema first, layer a few pieces of the fried hearts of palm in each tortilla, then top with shredded purple cabbage, sliced radish a generous sprinkle of cilantro
Serve:Garnish with more crema and lime wedges if desired. Serve immediately and enjoy your crispy, plant-based fishless tacos.
Click Image Below For Video Turtorial
Cabbage Slaw:
Prep the Cabbage: Add the thinly sliced purple cabbage to a large bowl.
Make the Dressing: In a small bowl, mix together lime juice, apple cider vinegar, vegan mayo (if using), onion powder, garlic powder, lemon pepper, salt, and pepper.
Toss It Together: Pour the dressing over the cabbage and toss until fully coated.
Chill & Serve: Let it sit for 10–15 minutes to soften slightly and develop flavor. Top with cilantro if desired.
Prepare the hearts of palm:
Open the can of hearts of palm and drain the liquid. Slice the hearts of palm in half lengthwise, then press down gently to flatten each piece. Pat them dry with a paper towel to remove as much moisture as possible. Set aside.
Prep the dredging station:
In a bowl, combine the plant-based milk and lemon juice. Let it sit for 5 minutes to curdle and create homemade buttermilk.
Add hot sauce (if using) for a little extra kick.
In 2 separate bowls, pour the flour and fish fry seasoning, and dredging seasonings (Old Bay, smoked paprika, garlic powder, onion powder, cumin, salt, lemon pepper, nori flakes, and adobo).
In another dish, place the panko breadcrumbs
Coat the Hearts of Palm: Dip each flattened heart of palm into the buttermilk, ensuring it’s coated.
Next, dredge the hearts of palm in the flour mixture, pressing lightly to make sure they are well-coated.
Then, back into the milk mixture and coat them in the panko breadcrumb pressing gently to stick.
Fry “fish”:
Heat olive oil in a frying pan over medium-high heat. Once hot, carefully add the coated hearts of palm to the oil.
Fry on each side for 2–3 minutes, or until golden brown and crispy. Remove from the pan and set aside on a paper towel-lined plate to drain any excess oil.
Avocado lime crema:
Drain the soaked cashews and place them in a blender or food processor with the avocado, cilantro, lime juice, garlic cloves, sea salt, garlic powder, adobo, black pepper, and water.
Blend until smooth and creamy, adding more water as needed to reach your desired consistency. Taste and adjust seasoning if needed.
Assemble tacos:
Warm the tortillas in a dry skillet.
To assemble, spoon avocado crema first, layer a few pieces of the fried hearts of palm in each tortilla, then top with shredded purple cabbage, sliced radish a generous sprinkle of cilantro
Serve:Garnish with more crema and lime wedges if desired. Serve immediately and enjoy your crispy, plant-based fishless tacos.
Click Image Below For Video Turtorial