With a crispy beer-battered crust, flavourful pico de gallo, and creamy tartar sauce, these Vegan Fish Tacos make for the ultimate plant-based taco experience!

Vegan fish tacos on platter with lime wedges and cilantro garnish

Sometimes even when you’ve been vegan for a while, you still crave certain dishes based on tradition or time of year. For me, one of these cravings was fish on Good Friday, which is a tradition here in Jamaica. When I wanted to whip up a dish that would satisfy that itch for something traditional and nostalgic, I decided to use my vegan fish sticks recipe as a starting point for these vegan fish tacos.

Vegan fish? Yes! My plant-based fish sticks are made with hearts of palm and dried nori, which give the faux-fish that authentic seafood flavor. Add Old Bay seasoning, which isn’t inherently fishy but is associated with seafood because it’s so often used to season it, and you’ve got a stellar stand-in for fish—especially when it’s paired with an irresistibly crispy beer batter.

Fish tacos always benefit from the addition of garnishes, and these vegan fish tacos are no different! I serve them with a plant-based tartar sauce and bright, acidic homemade pico de gallo. The contrasting textures and flavors in these tacos makes them a real treat, and the perfect dinner for Lent, Easter, or any day of the week!

Overhead view of vegan fish taco ingredients

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

For the Pico de Gallo:

  • Onion – A white onion is traditional, but yellow or red onion will work too.
  • Tomato
  • Chili pepper – This is optional.
  • Parsley – Or use cilantro if you prefer.
  • Lime juice
  • Sea salt
  • Ground black pepper

To Assemble the Tacos:

How to Make Vegan Fish Tacos

To make these fish tacos, you’ll need to start with my fish stick and tartar sauce recipes. Once you’ve made those, follow the steps below.

Overhead view of pico de gallo in bowl with fork

Make the pico de gallo. Place all of the ingredients in a medium bowl and gently toss to coat.

Warm the tortillas. Heat a teaspoon of olive oil in a skillet set over medium heat. Place a tortilla onto the skillet and warm until it’s puffy and golden brown, then flip it over and warm the other side. Transfer the warmed tortilla to a plate, then repeat with remaining tortillas.

Overhead view of vegan fish tacos with bowls of garnishes surrounding them

Assemble. Top each tortilla with the pico de gallo, pickled veggies, crispy fish sticks, vegan tartar sauce, and chopped parsley. Serve with a squeeze of fresh lime juice.

Tips for Success

Here are my best tips for perfect vegan fish tacos.

  • Getting the proportions right. I found that 1 ½ fish stick worked for one taco, but this will depend on the size of the tortillas you use.
  • Making in advance. Make the different toppings and store them separately to keep everything fresh. When you’re ready to eat, make the fish sticks, heat the tortillas, and assemble.
  • Meal prep advice. If you want to also make the fish sticks in advance, I recommend swapping the batter for seasoned panko breadcrumbs (to roll the fish sticks in before frying), which store much better. This will also allow you to bake the fish, too.
4 vegan fish tacos on platter lined with white parchment paper

How to Store and Reheat

Just like real fish, these fish sticks taste best fresh. If you do have leftovers, they’ll keep in the fridge for about 3 days; store each component separately, then reheat the fish sticks in the oven, warm the tortillas, and put together your tacos.

Can This Recipe Be Frozen?

No, I don’t recommend freezing this recipe. If you’re looking for some freezer-friendly meal ideas, here are some of my favorites: 30 Freezer Friendly Recipes for Back to School

Enjoy friends! If you make this vegan fish taco recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Overhead view of vegan fish tacos on platter
Overhead view of vegan fish tacos on platter

Crispy Beer-Battered Vegan Fish Tacos

With a crispy beer-battered crust, flavourful pico de gallo, and creamy tartar sauce, these Vegan Fish Tacos are sure to be a hit!
5 (from 4 ratings)

Ingredients

Pico de Gallo

  • 1/2 a small onion, diced
  • 1 small tomato, diced
  • 1 whole chili pepper, diced (optional)
  • 3 tablespoons parsley, chopped
  • juice of 3 small limes or 1 ½ large limes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

To Assemble Tacos

Instructions 

Pico de Gallo

  • Stir all the ingredients together and set aside until ready for it!

To Assemble Tacos

  • Heat 1 teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).
  • Place a taco shell in the heat until golden brown spots appear and they are slightly puffy for a few seconds, then flip and cook the same. Set on a plate to assemble.
  • Layer with pico de Gallo, pickled veggies, crispy fish sticks, vegan tartar sauce and chopped parsley over the soft taco shells. Add other toppings here if so desired. I found that 1 ½ fish stick worked for one taco.
  • Serve with limes to squeeze over for a fresh burst of flavour. Enjoy!

Notes

HOW TO STORE
Honestly, these fish sticks taste best fresh. You can make the fish sticks ahead of time, without the batter. Then batter when you’re ready. Otherwise, you can swap the batter for seasoned panko breadcrumbs (to roll the fish sticks in before frying), which store much better. This would also allow you to bake it too, by the way!
You can make the different parts of the taco and store separately in airtight tupperware containers. Leave the pico de gallo in its juices to keep it fresh and flavourful. When you’re ready to eat, reheat the fish sticks in the oven or a toaster oven, heat the tacos fresh and assemble.
If you do have leftovers, they’ll keep in the fridge for about 3 days; store each component separately, then reheat the fish sticks in the oven, warm the tortillas, and put together your tacos.
Calories: 584kcal, Carbohydrates: 71g, Protein: 9g, Fat: 29g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Sodium: 1018mg, Potassium: 1794mg, Fiber: 5g, Sugar: 18g, Vitamin A: 788IU, Vitamin C: 39mg, Calcium: 79mg, Iron: 4mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.