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A close up of a vegan fish taco bowl

Vegan Fish Taco Bowl from Vegan Bowl Attack

Hearts of palm disguise themselves in this whole-food based vegan fish taco in a bowl! Easy to make and put together, healthy, flavorful and customizable!
Course Main Course
Cuisine Mexican
Keyword fish taco, vegan tacos
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 270 kcal
Author Sophia DeSantis

Ingredients

For the cabbage slaw:

  • 1 cup (70g) shredded red cabbage
  • 1 cup (70g) shredded green cabbage
  • 1 cup (110g) grated carrot
  • 1/4 cup (60g) vegan mayonnaise (soy-free, if necessary)
  • 1 teaspoon white vinegar

For the pico de gallo:

  • 1/2 cup (90g) diced tomato
  • 1/3 cup (55g) diced red onion
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon minced fresh jalapeno (optional)
  • 1/2 teaspoon lime juice
  • Salt and freshly ground black pepper to taste

For the “Fish”:

  • 2 cans (14 ounces, or 400 g) hearts of palm , drained
  • 2 teaspoons lime juice
  • 1/2 teaspoon dulse seaweed flakes
  • Pinch of salt

For the assembly:

  • 4 small corn tortillas cut into strips
  • 1/4 cup (4g) loosely packed fresh cilantro leaves
  • 2 tablespoons (11g) sliced fresh jalapeno
  • 8 lime wedges

Instructions

To make the cabbage slaw:

  1. Place all of the ingredients in a bowl, stir together until combined, and then refrigerate for 20 minutes.

To make the pico de gallo:

  1. Place all of the ingredients in a bowl, stir together until combined, and then refrigerate for 20 minutes.

To make the “fish”:

  1. Preheat the oven to 350°F (176°C, or gas mark 4) and coat a baking sheet with a thin layer of oil or nonstick cooking spray.
  2. In a mixing bowl, using two forks or your hands, pull apart the hearts of palm until they appear shredded.
  3. Stir in the lime juice, dulse flakes (see note on page 104), and salt until combined and then spread the mixture out on the baking sheet in a single layer.
  4. Bake for 12 to 15 minutes until the edges start to turn golden brown.

To assemble:

  1. While the “fish” is baking, place the tortilla strips on a baking sheet, brush with a thin layer of oil, and sprinkle with salt.
  2. Bake for 10 to 12 minutes until crispy. Divide the slaw, pico de gallo, “fish,” and tortillas among 4 shallow bowls, arranging the components in quadrants.
  3. Nestle the cilantro, jalapeño, and lime wedges in with the tortilla strips. Serve immediately.

Recipe Notes

Nutrition Facts
Vegan Fish Taco Bowl from Vegan Bowl Attack
Amount Per Serving
Calories 270 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Cholesterol 0mg0%
Sodium 178mg7%
Potassium 816mg23%
Carbohydrates 44g15%
Fiber 11g44%
Sugar 11g12%
Protein 5g10%
Vitamin A 11820IU236%
Vitamin C 120mg145%
Calcium 159mg16%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.