Name: Vegan Fish Tacos with Creamy Mayo Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: ½ cup vegan mayonnaise; 3 tablespoons apple cider vinegar; ¼ teaspoon black pepper; ¼ teaspoon salt; ⅛ teaspoon garlic powder; 3 tablespoons vegan butter; ¼ teaspoon garlic powder; 3 tablespoons white wine or cooking wine (or substitute 1 tablespoon fresh lemon juice, plus more to taste); ¼ teaspoon onion powder; 2 14-ounce cans hearts of palm, drained and roughly chopped into bite-sized pieces; ⅛ teaspoon salt; a few dashes of black pepper; ¼ teaspoon dill (dried or ½ teaspoon fresh); 12 small corn tortillas*; 2 cups green cabbage, shredded; 1 avocado, thinly sliced; Vinegary hot sauce (optional, for serving)

Jump to Recipe

Introduction

These vegan fish tacos offer a delightful plant-based twist on a classic favorite. Using hearts of palm for a flaky, seafood-like texture, combined with a creamy mayo sauce and fresh toppings, they make a perfect light and flavorful meal.

Four yellow corn taco shells lined up on a rectangular white marble board, each filled with a base layer of shredded white cabbage, topped with cubed grilled white fish pieces that have light grill marks and green herb specks, and garnished with bright green avocado slices; a drizzle of reddish-brown sauce runs over the fish and avocado in all tacos. Around the board are several lime wedges and small green cilantro leaves scattered on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup vegan mayonnaise
3 tablespoons apple cider vinegar
¼ teaspoon black pepper
¼ teaspoon salt
⅛ teaspoon garlic powder (for sauce)
3 tablespoons vegan butter
¼ teaspoon garlic powder (for hearts of palm)
3 tablespoons white wine or cooking wine (or substitute 1 tablespoon fresh lemon juice, plus more to taste)
¼ teaspoon onion powder
2 14-ounce cans hearts of palm, drained and roughly chopped into bite-sized pieces
⅛ teaspoon salt (for hearts of palm)
a few dashes of black pepper
¼ teaspoon dill (dried or ½ teaspoon fresh)
12 small corn tortillas*
2 cups green cabbage, shredded
1 avocado, thinly sliced
Vinegary hot sauce, for serving (optional)

Instructions

Step 1: In a bowl, whisk together the vegan mayonnaise, apple cider vinegar, black pepper, salt, and ⅛ teaspoon garlic powder to make the creamy mayo sauce. Set aside.
Step 2: Heat vegan butter in a large skillet over medium-low heat. Add garlic powder, white wine (or lemon juice), and onion powder, whisking until fragrant, about 1 minute.
Step 3: Stir in the hearts of palm, then season with ⅛ teaspoon salt, black pepper, and sprinkle dill on top. Stir-fry for 2 minutes until evenly coated.
Step 4: Spread the hearts of palm in a single layer in the skillet and increase heat to medium. Flip every minute until each side develops a slight char.
Step 5: Warm the tortillas using your preferred method: microwave in 10-second increments, over a skillet, or directly on an open flame.
Step 6: Assemble the tacos by layering hearts of palm, shredded cabbage, a drizzle of the creamy mayo sauce, and avocado slices. Add vinegary hot sauce if desired for extra heat.

Tips & Variations

Use fresh lemon juice instead of wine for a brighter, tangier flavor.
For extra crunch, add pickled red onions or radishes to the tacos.
Warm tortillas in a dry skillet for a lightly toasted flavor and better texture.
Try swapping green cabbage for red cabbage for a colorful twist.

Storage

Store leftover hearts of palm and mayo sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat hearts of palm gently in a skillet over low heat. Tortillas are best warmed fresh but can be wrapped in foil and stored for 1-2 days.

How to Serve

The image shows two small white corn tacos placed on a white marbled surface. Each taco has a charred yellow corn tortilla with grilled white fish pieces on top, lightly seasoned with herbs. There is a layer of thin, pale white shredded cabbage inside the tacos. Slices of fresh, green avocado are placed on each taco, along with a drizzle of creamy white sauce. Fresh green cilantro leaves are scattered over the tacos and around them on the surface. A lime wedge sits near the tacos, adding a touch of fresh citrus to the scene. The overall look is bright, fresh, and simple. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use something other than hearts of palm?

Hearts of palm are preferred for their flaky, fish-like texture, but canned artichoke hearts or jackfruit can be used as alternatives with slight differences in taste and texture.

Is this recipe suitable for gluten-free diets?

Yes, as long as you use gluten-free corn tortillas and verify that the vegan mayonnaise and other ingredients are gluten-free.