Vegan Hearts of Palm Fish Tacos
Plant-based fish tacos made from healthy hearts of palm, with a dairy-free spicy mayo dressing.
Ingredients
Hearts of Palm Fish
- 1 can hearts of palm drained and well rinsed
- 1 tsp lemon juice
- 1 tsp seaweed finely chopped (or use seaweed flakes)
- pinch salt
Tacos
- 1 package taco shells
Vegetable Filling
- 2 carrots ribboned
- 2 green onions chopped
- 1 lime (for drizzling on top of tacos)
Spicy Mayo Sauce
- 6 tbsp Vegan Mayonaise (I use Vegenaise)
- 3 tbsp Oat milk (or milk of choice)
- 1/2 lime juiced
- pinch salt
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes (or to taste)
Instructions
Hearts of Palm Fish
- Preheat the oven to 375°F.
- Coat a baking sheet with a thin layer of oil (or use parchment paper if your prefer not to use oil).
- Pull apart the hearts of palm in a mixing bowl until they appear shredded.
- Stir in the lime juice and salt.
- Add the seaweed flakes (if you’re using seaweed sheets, tear into as small pieces as you can).
- Mix well then spread the fish out on the baking sheet in a single layer.
- Bake for 15 minutes until the edges start to turn golden brown.
Vegetable Filling
- Wash and peel carrots.
- Make carrot ribbons by simply continuing to peel the remainder of your carrot with your vegetable peeler.
- Wash and chop green onions.
Spicy Mayo Sauce
- Add your vegan mayonaise to a bowl.
- Add your oat milk or milk of choice.
- Drizzle lime juice into your mixture.
- Add your spices and salt.
- Whisk your sauce until no lumps remain.
- You can adjust the thickness as you like by adding more mayonaise for a thicker sauce, or more oat milk for a thinner sauce.
Assemble Tacos
- Add your vegan fish and vegetable filling to your taco shells.
- Top with spicy mayonaise sauce.
- Drizzle with lime juice and enjoy!