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Vegan fish tacos on corn tortillas on plate.
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5 from 3 votes

Vegan fish tacos with chipotle crema

Whisk yourself to a beachside cabana with these vegan fish tacos drizzled with chipotle crema. The spicy crema pairs beautifully with the crunchy, mild filets. Squeeze on a bit of lime juice just before taking your first bite. Makes 6 tacos and roughly 1 cup of crema.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican, Vegan
Keyword: easy dinner, gardein recipes, vegan taco
Servings: 6 people
Calories: 394kcal
Author: Cadry Nelson

Ingredients

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)

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
  • teaspoon salt

Instructions

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 and serve with lime slices.

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.

Notes

*You have several options when it comes to cooking the Gardein fishless filets. You can cook them in the conventional or toaster oven. You can microwave and then pan fry. You can use a deep fryer. Or you can do what I do and air fry them.
To cook Gardein fishless filets in a conventional or toaster oven, preheat the oven to 425 degrees. Then bake them on a parchment paper covered baking sheet for 10-14 minutes on each side until golden brown.
To microwave the fishless filets, microwave for one minute on high. Then brown in a dry skillet over a medium heat for about 4 minutes on each side.
To deep fry the Gardein fishless filets, preheat oil to 350 degrees. Fry the frozen skillet for about 3 ½ minutes, until they are crisp and hot.
To air fry Gardein fishless filets, put the filets into the air fryer basket with room between each of them. If you overfill a basket with breaded things, the breading doesn’t stick as nicely. But you should be able to fit all 6 fishless filets into the basket in an even layer, not touching. Air fry at 400 degrees for 9 minutes. Once the filets are looking crisp around the edges, flip them. Then air fry about 7 minutes more until both sides look brown and crispy.
**This crema is on the spicy side, which works well with the mild filets. However, if you are spice averse, either remove the seeds from the peppers before blending or use only one pepper.

Nutrition

Calories: 394kcal | Carbohydrates: 28g | Protein: 11g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 309mg | Potassium: 692mg | Fiber: 9g | Sugar: 4g | Vitamin A: 440IU | Vitamin C: 11mg | Calcium: 61mg | Iron: 3.3mg