Fishless Tacos With Easy Vegan Sour Cream

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 cocktail or crab legs. At steakhouses, I ordered grilled salmon. At southern restaurants, I ordered fried popcorn 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

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.

Course Main Course
Cuisine Mexican
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 tacos
Calories 257 kcal
Author Ayaka


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


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.

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