Craving the crispy, savory delight of fish tacos but want to keep it healthy and cruelty-free? Dive into our Vegan Fried ‘Fish’ Tacos—packed with plant-based goodness, omega-3s, and a guilt-free crunch that’s as good for your body as it is for the planet!
Image source: AI-generated
Makes: 8 tacos | Prep: 30 mins | Cook: 15 mins
Ingredients
Crispy Tofu:
- 14 oz (400g) silken tofu, patted dry
- 2 cups panko breadcrumbs
- ½ cup all-purpose flour
- ½ tsp salt
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp ground cumin
- ½ cup non-dairy milk (unsweetened)
- Vegetable oil, for frying
Pickled Onions:
- 1 red onion, thinly sliced
- ¼ cup apple cider vinegar
- 1 tbsp sugar
- 1 tsp salt
To Serve:
- 8 small tortillas, warmed
- ¼ green cabbage, finely shredded
- 1 ripe avocado, sliced
- Vegan mayonnaise
- Lime wedges & fresh cilantro (optional)
Instructions
1. Prep the Tofu:
- Gently pat tofu dry with paper towels. Tear into 1-inch rustic chunks (irregular shapes = crispier edges!).
2. Bread the Tofu:
- Set up three bowls:
- Flour mix: Combine flour, salt, smoked paprika, cayenne, and cumin.
- Non-dairy milk.
- Panko breadcrumbs.
- Dredge tofu pieces: flour → milk → panko, pressing crumbs to adhere. Place on a tray.
3. Fry to Crispy Perfection:
- Heat ½-inch oil in a skillet over medium heat (350°F/175°C). Test with a breadcrumb—it should sizzle immediately.
- Fry tofu in batches until golden brown (~2 mins per side). Drain on paper towels.
4. Quick-Pickle the Onions:
- In a small saucepan, heat vinegar, sugar, and salt until steaming (don’t boil). Pour over sliced onions in a bowl. Let sit 30+ mins (they’ll turn bright pink!).
5. Assemble Tacos:
- Warm tortillas (char briefly on a gas flame for authenticity!). Layer with:
- Shredded cabbage
- Crispy tofu
- Avocado slices
- Pickled onions
- Drizzle of vegan mayo
- Squeeze of lime (optional)
Pro Tips
- Extra crunch: Double-bread the tofu (dip in milk + panko twice).
- Make ahead: Pickle onions up to 3 days in advance.
- Baking option: For less oil, bake tofu at 425°F (220°C) for 20 mins, flipping halfway.
- Spice swap: Replace cayenne with chipotle powder for smoky heat.
These tacos balance crunchy, creamy, tangy, and spicy—perfect for Taco Tuesday or a quick weeknight feast! 🌮🔥
