Vegan Fish Tacos with Creamy Mayo Sauce Recipe
These Vegan Fish Tacos feature tender, charred hearts of palm cooked in a flavorful garlic butter and wine sauce, served on warm corn tortillas with crisp cabbage, creamy avocado slices, and a tangy vegan mayo sauce. A plant-based, light, and delicious twist on classic fish tacos that’s perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 tacos 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
Mayo Sauce
- ½ cup vegan mayonnaise
- 3 tablespoons apple cider vinegar
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
Hearts of Palm Filling
- 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)
To Serve
- 12 small corn tortillas*
- 2 cups green cabbage, shredded
- 1 avocado, thinly sliced
- Vinegary hot sauce (optional, for serving)
Instructions
- Make the Vegan Mayo Sauce: In a bowl, whisk together the vegan mayonnaise, apple cider vinegar, black pepper, salt, and ⅛ teaspoon garlic powder until smooth. Set aside to allow flavors to meld.
- Cook the Hearts of Palm: Heat a large skillet over medium-low heat and melt the vegan butter. Add the garlic powder, white wine (or lemon juice), and onion powder. Whisk the mixture together gently and cook for about 1 minute until fragrant.
- Add Hearts of Palm and Season: Stir in the roughly chopped hearts of palm. Season with salt, black pepper, and sprinkle the dill evenly over the mixture. Stir-fry for 2 minutes, ensuring the hearts of palm are well coated with the flavorful sauce and spices.
- Char the Hearts of Palm: Spread the hearts of palm pieces in a single layer on the skillet and increase the heat to medium. Cook for several minutes, flipping every minute, until the pieces start to develop a slight char on each side. This imparts a smoky texture reminiscent of fish tacos.
- Warm the Tortillas: Warm the corn tortillas using your preferred method—microwave in 10-second increments, heat over a skillet, or briefly pass over an open flame to add a slight char and pliability.
- Assemble the Tacos: To each warmed tortilla, layer a generous portion of the charred hearts of palm, a handful of shredded cabbage, a drizzle of the creamy vegan mayo sauce, and top with thin slices of avocado. Optionally, add a splash of vinegary hot sauce for a spicy kick.
Notes
- If you prefer a zestier vegan mayo sauce, add extra apple cider vinegar or a squeeze of fresh lemon juice.
- Using fresh dill provides a brighter herbal flavor, but dried dill works well too.
- Adjust the char on hearts of palm according to preference—longer charring for a smokier flavor.
- Warm tortillas carefully to avoid drying out; stacking and wrapping in a cloth after warming keeps them soft.
- The vinegary hot sauce is optional but adds a nice contrast and heat typical of traditional fish tacos.
Keywords: Vegan Fish Tacos, Hearts of Palm Tacos, Plant-Based Tacos, Vegan Mexican Recipe, Dairy-Free Tacos, Vegan Mayo Sauce
