These Vegan Fish Tacos bring together crispy BeanStalk Fish Fingers, warm corn tortillas, creamy avocado, and a fresh lime cabbage slaw. Finished with cilantro, a squeeze of lime, and your favorite hot sauce, they're a bright, flavorful plant-based meal that's quick and easy to assemble.
Fish Fingers
INGREDIENTS
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✓ 1 package BeanStalk Fish Fingers
✓ 8 corn tortillas
✓ 2 cups shredded cabbage slaw mix
✓ 3 tbsp vegan mayo
✓ 2 limes
✓ 1/4 cup fresh cilantro, chopped
✓ 1/2 tsp chili powder
✓ 1/4 tsp salt
✓ 1 avocado, sliced (optional)
✓ 1/2 cup hot sauce, for serving
INSTRUCTIONS
1. Cook the Fish Fingers
Prepare the BeanStalk Fish Fingers according to the package directions by baking or air-frying until hot, crispy, and golden.
2. Make the Lime Cabbage Slaw
In a bowl, combine the shredded cabbage slaw mix with vegan mayo, the juice of 1 lime, chili powder, and salt. Toss until the cabbage is evenly coated. For extra flavor, add a small pinch of cumin if desired.
3. Warm the Tortillas
Warm the corn tortillas in a dry skillet over medium heat for about 20–30 seconds per side. Alternatively, wrap them in a damp towel and microwave for about 30 seconds until soft and pliable.
4. Prepare the Fish Fingers
Remove the cooked Fish Fingers from the oven or air fryer. Cut them in half or into bite-sized pieces, depending on your preferred taco size.
5. Assemble the Tacos
Fill each warm tortilla with a few pieces of crispy Fish Fingers, followed by a generous scoop of the lime cabbage slaw. Add a few slices of avocado for extra creaminess, if desired.
6. Garnish and Serve
Top the tacos with fresh chopped cilantro and a squeeze of the remaining lime. Serve immediately with hot sauce on the side. For an extra creamy finish, drizzle with vegan chipotle mayo.
