If you’ve never had (or heard of) fish tacos, which are a Southern California/Baja California regional favorite, you’re in for a treat. You can also make these with a firm white fish like mahi-mahi, tilapia, or cod.
When I moved to San Diego in 1997, I started hearing about fish tacos. They sounded bizarre to me until I tried one at Rubio’s, the most famous chain here. Fish tacos are surfer food, served in shacks on the beach along the Baja coast. Rubio’s was founded by a surfer/college student, who wrote a business plan for a fish taco shop for a class, then made his fortune making it a reality.
Traditional fish tacos are made from battered, fried fish chunks, wrapped in a double corn tortilla, topped with shredded green cabbage, a squeeze of lime, and a creamy mayonnaise sauce. They were a favorite in my gluten-eating days, and I hadn’t had one for years.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets
Want more recipes like this in a beautiful, easy format for your iPad or color tablet?
Color tablet? Buy the PDF for $1.99 here Twelve Terrific Dairy Substitutes: Gluten-Free and Vegan
iPad? Buy the enhanced multi-touch iPad version for $2.99. Includes 3 how-to videos.
Vegan fish tacos
- 16 ounces tofu tofu "cheese" or extra-firm tofu
- 1/4 cup hummous mix (dried) or garbanzo bean flour (25 g)
- 1/4 cup cashews (25 g)
- 1 tsp smoked paprika
- 1 tsp smoked salt
- 1 tsp Old Bay seasoning
- 1 tsp nutritional yeast
- 8 corn tortillas small
- 1/2 cup cabbage bok choy (100 g)
- Make the tofu "cheese" by following this method. Slice into 1 inch (3 cm) strips.
- Preheat the oven to 400F (205C). Line a baking sheet with parchment paper.
- Put the cashews in a blender or food processor and pulse until finely ground. In a shallow bowl, mix the cashews with the rest of the breading ingredients with a fork. If the tofu is very dry, dip in soy milk, then coat each side with the breading.
- Place on the prepared baking sheet and spray the tops with cooking spray. Bake for 15 minutes, then flip over and bake for 15 minutes more. (You can bread actual fish the same way, and bake for 10 minutes per side.)
- Grill the corn tortillas and slice the cabbage or bok choy into ribbons. Assemble the tacos and serve each with a wedge of fresh lime.
- 220 calories
- 8 g fat
- 1 g saturated fat
- 3 g monounsaturated fat
- 3 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 744 mg sodium (38 mg sodium with salt & Old Bay omitted)
- 274 mg potassium
- 23 g carbohydrate
- 5 g fiber
- 2 g sugars
- 14 g protein
- 5 Weight Watchers Points Plus