Fishless Tacos With Easy Vegan Sour Cream

These Fishless Tacos will transport you to the beaches of Baja California! In every bite, you’ll experience the taste of warm corn tortillas filled with strips of crispy golden fish, topped with avocado and a tangy sour cream. Oh, and did I mention? They’re 100% vegan.

Long before I ever considered going vegan, I went through a phase of pescatarianism. In fact, I avoided all meat (except seafood) for over a year after my dad made a joke about cows being hamburgers. Although I did eventually go back to eating meat – mostly due to my mom’s exasperation at having to cook me vegetarian meals – I learned a lot during my time as a pescatarian. I figured out that it’s totally possible to live without meat, and that the cravings for it eventually go away. I also learned that I really love the taste of seafood. At fancy restaurants, I ordered shrimp cocktails or crab legs. At steakhouses, I ordered grilled salmon. At southern restaurants, I ordered fried popcorn and shrimp. At pretty much any other restaurant, I ordered fried fish.

Sometimes this would be in the form of a Filet O’ Fish at McDonalds, but more often than not it was fish and chips. At the time, there was an Arthur Treacher’s right down the street from my house where I was a frequent customer. Around once a week, usually during the weekends, my parents would order Barberton fried chicken, and I would stop at Arthur Treacher’s for some fish and chips.

I fell in love with the taste of crispy beer-battered cod, so much so that it remained my favorite comfort food even after I started eating meat again. Years later, when I decided to go vegan, fish was one of the foods I was most reluctant to give up. What was I going to eat at restaurants in beach towns if I couldn’t have seafood? Then, I discovered vegan fish. Yup, you read that right. Vegan fish! I tried some out by making fish tacos with it, and the aroma instantly reminded me of eating tacos at the beach. The only thing the tacos were missing was a tangy sour cream, to take the flavor up a notch. So, I whipped out a blender and some pine nuts, and voila! Vegan fish tacos with dairy-free sour cream!

Fishless Tacos With Easy Vegan Sour Cream Ingredients

Vegan Sour Cream Ingredients:

  • 1/2 cup pine nuts
  • 1 tbsp lemon juice
  • 1/4 tsp sea salt
  • 2 tbsp water

Fish Taco Ingredients:

  • 6 Gardein fishless filets
  • 6 taco-size soft corn tortillas
  • 1 1/2 cups mixed lettuce blend chopped
  • 1/2 small onion chopped
  • 1 large avocado pitted and sliced

How To Make Fishless Step-by-Step

For the Sour Cream:

  1. Combine pine nuts, lemon juice, salt, and water in a blender and blend until smooth, about 1-2 minutes.

For the Fish Tacos:

  1. Cook the fishless fillets according to package directions. After cooking, slice each filet diagonally into 4-5 pieces.
  2. In a skillet over medium heat, warm one corn tortilla at a time for a minute on each side, then transfer to a warmed plate.
  3. Add one sliced fillet to each tortilla and stuff with lettuce and onion. Top with sliced avocado and vegan sour cream before serving.

Additional Tips

  • Taco Shell Options: Experiment with various taco shell options such as hard corn shells, flour tortillas, or lettuce wraps for a lighter alternative.
  • Toppings Variety: Customize your toppings by adding salsa, pico de gallo, shredded vegan cheese, or pickled jalapeños for an extra burst of flavor and texture.
  • Marinating the Fillets: Enhance the flavor of the fishless fillets by marinating them in lime juice, garlic powder, and a pinch of cumin before cooking.
  • Bulk Up with Beans: Boost the protein content and make your tacos more filling by adding a layer of seasoned black beans or pinto beans.
  • Grilled or Baked Option: While the fishless fillets are typically pan-cooked, you can also try grilling or baking them for a different texture and smoky flavor

FAQ

Can I make the vegan sour cream ahead of time?

  • Certainly! Prepare the vegan sour cream in advance and refrigerate it. It can be stored for a few days, and the flavors may even intensify.

Where can I find Gardein fishless filets?

  • Gardein products are available in many grocery stores, usually in the frozen section. Check your local supermarket or health food store.

Are there alternatives to pine nuts for the sour cream?

  • Yes, cashews or sunflower seeds can be used as alternatives to pine nuts for a similar creamy texture in the vegan sour cream.

Can I use crunchy lettuce for added texture?

  • Absolutely! Feel free to use crunchy lettuce varieties like romaine or iceberg to add a satisfying crunch to your fishless tacos.

How do I prevent taco shells from breaking?

  • Warm the taco shells briefly in a skillet or microwave before assembling. This makes them more pliable and reduces the chances of cracking when filled.

Fishless Tacos With Easy Vegan Sour Cream

Recipe by Food by AyakaCourse: MainCuisine: Mexican, VeganDifficulty: Easy
Servings

6

tacos
Prep time

25

minutes
Cooking time

15

minutes
Calories

257

kcal

These fish tacos will transport you to the beaches of Baja California! In every bite, you’ll experience the taste of warm corn tortillas filled with strips of crispy golden fish, topped with avocado and a tangy sour cream. Oh, and did I mention? They’re 100% vegan.

Ingredients

  • Vegan Sour Cream Ingredients
  • 1/2 cup pine nuts

  • 1 tbsp lemon juice

  • 1/4 tsp sea salt

  • 2 tbsp water

  • Fish Taco Ingredients
  • 6 Gardein fishless filets

  • 6 taco-size soft corn tortillas

  • 1 1/2 cups mixed lettuce blend chopped

  • 1/2 small onion chopped

  • 1 large avocado pitted and sliced

Directions

  • For the Sour Cream
  • Combine pine nuts, lemon juice, salt, and water in a blender and blend until smooth, about 1-2 minutes.
  • For the Fish Tacos
  • Cook the fishless fillets according to package directions. After cooking, slice each filet diagonally into 4-5 pieces.
  • In a skillet over medium heat, warm one corn tortilla at a time for a minute on each side, then transfer to a warmed plate.
  • Add one sliced fillet to each tortilla and stuff with lettuce and onion. Top with sliced avocado and vegan sour cream before serving.
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