Easy and Crispy Vegan Fish Tacos

A dish with a vegan battered fish taco on a stack of corn tortillas, topped with diced tomatoes, cilantro, and creamy sauce. A lime wedge is on the side. The plate is decorated with a floral pattern.

5 from 1 vote

Say hola to crispy vegan fish tacos! Made with battered and fried crispy tofu strips, served on warm corn tortillas and topped with pico de gallo, creamy and spicy chipotle mayo, and tangy Mexican coleslaw.

Prep Time25

Cook Time10

Total Time35

Course: Main Course, Main Dish

Cuisine: Mexican, Vegan Mexican Recipe

Diet: Vegan, Vegetarian

Servings: servings

Calories: 426kcal

Author: Nancy Lopez & MexicanMadeMeatless.com

Ingredients

12 oz extra firm tofu drained and pressed*
1-2 nori sheets
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder

Batter Mixture

1 cup all purpose flour
4 Tablespoons corn starch
1 teaspoon baking powder
½ Tablespoon garlic powder
½ Tablespoon onion powder
large pinch salt
large pinch ground black pepper
1 ¼ cups sparkling water or less depending on consistency
1 ½ cups vegetable oil
10-12 corn tortillas

Condiments

Instructions

Drain and press the tofu for 15 minutes. Next slice into even-sized pieces. Mix the salt, black pepper, onion and garlic powder then sprinkle it over both sides of the tofu slices.
Cut the nori sheets into pieces that are the same length as the tofu slices. Press one piece of nori onto each tofu slice side.
Heat the oil in a medium to large frying pan.
In a medium sized bowl combine all of the ingredients from the batter mixture list, except the sparkling water and the vegetable oil. Mix until well combined then gradually mix in the sparkling water until you have a thick batter slightly thicker than pancake batter.
Once the oil is hot enough** dip one prepared tofu slice into the batter then carefully place it into the hot oil. Fry for about 5 minutes then flip over and fry another 4 minutes. Fry until both sides are golden brown and crispy.
Place the fried tofu "fish" on a paper towel lined plate and repeat until all of the tofu slices are fried - make sure not to crowd the pan.
Serve one fried tofu "fish" on a warm corn tortilla and top with Mexican coleslaw, chipotle or regular mayo, and fresh pico de gallo salsa. Serve immediately.

Notes

*For the tofu I used House Foods brand and the12 oz pack is 340grams. But this recipe you'll have enough batter to cook upt to 16oz or 453grams of tofu.

I tend to slice the tofu into thicker sizes and get less fillets, you can slice thinner and get more.

PLEASE NOTICE that the nutritional information is a rough estimate and it does not include the garnishes and tortillas. Additionally you won't be consuming all of the oil called for, so that number will be lower.

Nutrition