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Beer Battered Vegan Fish Tacos with Sweet Chili Glaze

These tasty vegan fish tacos are made with hearts of palm and seaweed for authentic marine flavor, then beer battered, lightly fried and served with sweet chili glaze.

Course Main Course
Cuisine Mexican, Vegan
Keyword 5 de mayo recipes, tacos, vegan tacos recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Calories 350 kcal

Ingredients

For the vegan "fish" sticks:

  • 1 can hearts of palm drained
  • ¼ cup panko bread crumbs
  • 1 tablespoon roasted nori or seaweed snacks crumbled
  • Pinch of salt
  • Pinch of black pepper

For the vegan beer batter:

  • 1 tablespoon ground flax seed
  • 3 tablespoons water
  • ½ cup flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¾ cup light beer
  • Vegetable oil for frying

For the tacos:

  • 8 tortillas
  • Purple cabbage thinly sliced
  • Avocado pitted and thinly sliced
  • Cilantro leaves
  • Annie Chun’s Thai-Style Sweet Chili Sauce
  • Lime wedges

Instructions

  1. Add hearts of palm, panko, seaweed, salt, and pepper to the bowl of a food processor. Pulse a few times until ingredients are combined. The mixture should be a chunky texture. Shape the mixture into 8 “fish sticks” and squeeze out any excess liquid. Place on a parchment-lined baking sheet and let chill for 30 minutes.
  2. To make the batter, combine the flax seed with water in a small bowl and let sit until thickened, about 5 minutes. In a medium bowl, whisk together flour, garlic powder, paprika, and salt. Stir in the thickened flax egg and slowly mix in the beer.
  3. Heat enough oil to cover 1 inch of a small cast iron skillet. Once the oil is hot, coat the “fish sticks” in the batter. Working in batches, gently place 3-4 pieces in hot oil and fry for about 2 minutes, flipping once.
  4. Remove from oil and place on a paper towel to absorb excess oil.
  5. Warm tortillas. Assemble tacos with vegan fish sticks, avocado, cabbage, and cilantro. Drizzle with sweet chili sauce and serve with lime wedges.

Recipe Notes

  • To help the “fish” pieces stay together while coating them in the beer batter, make sure to chill them for at least 30 minutes before coating.
  • It also helps to squeeze out any excess mixture while forming them.
  • If the beer batter is too thick it might be challenging to coat them without breaking. If this is the case, simply mix in a bit more beer to thin it out.