Vegan fish tacos with chipotle cashew crema will whisk you away to a beachside cabana.
A satisfying lunch or dinner that is very easy to make!

Fish tacos weren’t a big thing growing up in the Midwest in the 80’s and 90’s.
So it was with a certain amount of surprise that I realized how popular they were once I moved to California.
In Southern California, fish tacos are widely available in taquerias.
They’re served in soft corn tortillas, grilled or fried with cabbage slaw, crema, and a lime to squeeze on top.
So while vegan fish tacos weren’t the first thing that came to mind when Gardein released their fishless filets a few years back, it was a close second.
(What was the first? Vegan fish and chips with peas. Plus, plenty of malt vinegar & lemon juice for splashing on Long John Silvers-style.)
Using packaged Gardein as the bulk of the filling, vegan fish tacos are very easy to make & weeknight friendly to boot.
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Why readers love this recipe
“These fish tacos with chipotle crema are a dish we’ve made over and over, but especially when we have guests. Everyone loves them. We always make a full supply of the crema because we end up using it on other foods… It’s soooooo good. Thanks, Cadry, for this great recipe!” – Don
Ingredients
Vegan fish tacos are stuffed with:
- Gardein fishless filets
- Shredded cabbage mix
- Onions
- Avocado
- A drizzle of chipotle crema (Made with cashews!)
- A sprinkling of cilantro (Optional)
Because it’s so convenient, I like to buy bagged shredded cabbage mix for the filling.
(Shredded cabbage is one of my favorite vegan Trader Joe’s products. But it’s widely available in most grocery stores.)
You can use the rest of the bag in vegan coleslaw or on top of a vegan BBQ sandwich.
Where can I find Gardein fishless filets?
Gardein fishless filets are sold in the freezer section of many natural grocery stores, and in the health market of stores like Hy-Vee.
You can find them in the plant-based meat freezer section in some locations of Target and Walmart.
Where can I buy chipotle peppers in adobo?
The bulk of the crema comes together with cashews and chipotle peppers in adobo sauce.
Chipotle chile peppers are made from jalapeño peppers that have been dried and smoked. They’re then put into smoky adobo sauce.
You can pick up canned chipotle peppers next to the jarred salsas and packaged tortillas in most grocery stores.
The 7-ounce cans are usually a couple of dollars.
You’ll need just two peppers for this recipe. Put the remaining peppers and sauce in a container in the refrigerator for later use. (Sweet potato and black bean tacos or chipotle black bean dip, perhaps?)
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
Make the chipotle crema with raw cashews.
Put the following in a high-speed blender:
- Raw cashews
- Water
- Chipotle peppers
- Adobo sauce from can
- Agave syrup
- Lemon juice
- Salt
Blend until smooth.
Refrigerate the chipotle crema in a covered container until ready to serve.
The crema will thicken as it cools.
Follow the package instructions on the Gardein fishless filets.
Use one of these options:
- Cook them in the conventional or toaster oven.
- Microwave and then pan fry.
- Use a deep fryer.
- Air fry them.
Warm corn tortillas one at a time in a dry skillet for about one minute on each side on a medium heat.
Top warmed corn tortillas with the following:
- Fishless filets cut into four pieces
- Shredded cabbage mix
- Onions
- Sliced avocado
- Cilantro
Drizzle each taco with chipotle crema.
Serve with lime wedges.
Standard blender instructions
If you don’t have a high speed blender, you’ll need to prepare the cashews first for a fully creamy sauce.
You have three options:
- Grind dry raw cashews in a clean coffee grinder until the cashews turn into a flour. Then put the ground raw cashews into the blender with the remaining ingredients.
- Soak the raw cashews first for several hours. Then drain & add to the blender.
- Boil the raw cashews in water to soften. Then drain & add to the blender.
Make it your own
You can make these vegan fish tacos your own by varying the ingredients or amounts.
Swap out the Gardein fishless filets
Don’t have access to Gardein fishless filets or prefer something homemade?
Use one of these filling options instead:
Reduce the heat
Chipotle peppers vary in size.
If you’re heat averse, minimize the heat by:
- Choosing smaller peppers
- Removing the seeds from the peppers
- Or just use one pepper
(Remember that the spicy sauce will be drizzled on mild fishless filets, though. So even if it tastes pretty spicy right out the blender pitcher, the heat will be tempered by the rest of the taco.)
Vary the sauce
Instead of chipotle crema, use a different sauce to finish.
Here are a few ideas:
Replace the cabbage
Cabbage is a good choice in vegan fish tacos, because it really holds its crunch under the sturdy fishless filets and thick chipotle crema. It also has a mild flavor that lets the other elements shine.
But if you’d prefer to chop your own cabbage by hand instead of buying pre-shredded, or use romaine or green leaf lettuce instead, go for it!
For more plant-based alternatives to fish & other sea life, check out these vegan seafood recipes.

If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Vegan Gardein fish tacos with chipotle crema
Ingredients
For the chipotle crema
- ½ cup + 1 Tablespoon raw cashews
- ¾ cup water plus extra for soaking, if not using a high-speed blender
- 2 chipotle peppers in adobo sauce** from 7 oz. can
- 1 teaspoon adobo sauce from can
- 1 teaspoon agave syrup
- ½ teaspoon lemon juice
- ⅛ teaspoon salt
For the tacos
- 6 Gardein fishless filets
- 6 soft corn tortillas
- 1 ½ cups shredded cabbage mix or chopped romaine lettuce
- 3 Tablespoons chopped onions
- 2 avocados pit removed and sliced
- Cilantro chopped (optional garnish)
- 1 lime sliced (for serving)
Instructions
To make the chipotle crema
- If you don’t have a high speed blender, soak the cashews in water for several hours, and then drain. If you have a high speed blender, you can skip this step.
- Put the cashews, ¾ cup water, chipotle peppers, adobo sauce, agave syrup, and lemon juice in a blender. Blend until smooth.
- Refrigerate the sauce in a covered container until ready to serve. The crema will thicken as it cools.
To make the tacos
- Cook the Gardein fishless filets according to the directions on package.*
- In a skillet, warm the corn tortillas one at a time for about 1 minute on each side on a medium heat. After each tortilla has been warmed on both sides, move it to a plate and cover with a clean dish towel to keep them pliable until serving.
- Once the filets are fully cooked, remove from oven and slice the filets in four pieces on a bias. Put one sliced filet in each tortilla and stuff with shredded cabbage mix, onions, sliced avocado, and a sprinkling of cilantro (if using).
- Drizzle each taco with chipotle crema. Serve with lime slices.
Notes
Nutrition
Content updated October 27, 2022. Originally posted March 5, 2016.
Don
These fish tacos w chipotle crema are a dish we’ve made over and over, but especially when we have guests. Everyone loves them.
We always make a full supply of the crema because we end up using it on other foods…..it’s soooooo good.
Thx Cadry for this great recipe!
Cadry
Thanks, Don! I’m so glad it’s a family favorite at your house. I always love seeing your pictures of it on Instagram.
Barb@ThatWasVegan?
I was just thinking about how a nice a cold beer and fishless tacos would taste- so thank you for this!
Cadry
Oh, good idea! I like the way you think. 🙂
KZ
Yumm I have to make these! My mom and I used to get fish tacos when I was young. I got her hooked on the gardein fishless filets already, so I bet she would love these tacos!! Good idea, Cadry!!
Cadry
Thanks! If you loved fish tacos growing up, I think you would enjoy these too. Let me know if you make them! 🙂
Mandy
I’m so ready for spring, as I’m sure you are, too! We had a super mild February and now with Spring right around the corner, Mother Nature has decided to give us one last taste of winter! It’s cold and we’ve had snow flurries…it’s starting to wear on me now!
But, back to these delicious tacos!!!! YUM! That chipotle crema is calling my name. I am so bummed that I didn’t check this recipe sooner because tonight is taco night and I’m missing a couple ingredients to make the crema. Definitely next week!!! Those fish tacos look wonderful and it’s kind of creepy how much it looks like the real thing!
Cadry
Flurries and snow when it’s supposed to spring are the hardest on the spirit. There have been years when the daffodils have bloomed and then been covered in a layer of snow. So disheartening!
I hope you enjoy the tacos! Let me know how it goes! Yes, Gardein really nailed the look, feel, texture, and taste with the fishless filets. That’s either good or bad, depending on how you feel about realistic vegan meats. 🙂
Becky Striepe
These look amazing! I’ve got to hunt down some Fishless Filets, so I can make them.
Cadry
Thanks, Becky! Good luck! If you can get your hands on the crabless cakes, they’re also really tasty with those as an alternative to the filets.
Shell
I’m dreaming of the beach, too. This meal is perfect for that type of daydream! Enjoy the warm weather this week.
Cadry
Thanks, Shell! I’m very excited about the coming week’s temperatures. 🙂
David
Mmmmm, these were so good!!
Cadry
Glad you liked them!