Vegan Mahi-Mahi Fish Tacos

Vegan Beer-Battered Mahi-Mahi Fish Tacos topped with coleslaw, pico de gallo, red onion, jalapeños, and an irresistible orange creamy taco sauce. Easy and full of flavor!
Vegan | Gluten-free | Soy-free

If you live (or used to live) on an island or in a coastal city, you’ve probably encountered a lot of fish in your life, and many dishes that use it. That has certainly been the case for me having lived in Puerto Rico my whole life; there isn’t a restaurant that doesn’t have fish on its menu. But let me tell you something, I have never liked fish; it was the second food I rejected when I was a toddler and that choice lives strong today. So my experience in fish is extremely limited.

As I had mentioned in the Mahi Mahi Bites post, that recipe happened by accident. I was trying out a recipe for breaded artichokes, and my stepdad, being the fish enthusiast that he is, was the one who pointed out the similarity in their texture. He specifically said, “This tastes just like mahi-mahi.” And now we are here!

With that in mind, I couldn’t resist and decided to make my version, a vegan version, of beer-battered fish tacos. There are many varieties of vegan fish tacos, even I have one, but I promise you that this Vegan Mahi-Mahi Fish Tacos recipe is quite unique with the beer batter and the creamy citrus taco sauce. Honestly, I haven’t seen anyone using artichokes as fish, so maybe I’m the pioneer of this… who knows! 

Now, let’s get on to the recipe…

The making of: Vegan Mahi-Mahi Fish Tacos

To make Vegan Mahi-Mahi Fish Tacos, first, you’ll need to prepare the Vegan Beer-Battered Mahi Mahi Bites. For this, prepare a beer batter by combining flour, a lager beer (i.e.Heineken), herbs, and spices. Then you’ll need to drain the quartered artichoke hearts and dip them in the batter. As a final step, choose your preferred method of cooking; you fry them, bake them, or air-fry them. As always, in my opinion, frying yields the crispiest result which is why it’s my preferred method for this recipe. (find instructions for other methods in notes).

After cooking the mahi-mahi bites prepare the Orange Creamy Taco Sauce, which is the star of this recipe. To do this, simply whisk together vegan sour cream, mild taco sauce (like this one), garlic puree, and orange juice. If you want to elevate the heat on the sauce a little bit, you can add sriracha.

Then all you need to do is assemble the tacos. After warming up your tortillas, place coleslaw in the center, followed by the Vegan Beer-Battered Mahi Mahi Bites, red onions, pico de gallo, the creamy taco sauce, and jalapeño slices on top. Put it all together and it’s a damn good vegan fish taco!

Notes:

• Artichoke substitute: feel free to swap the artichokes for hearts of palm pieces. Use this recipe to guide you.
• Make sure for this recipe to only use canned artichoke hearts in water or the brine. Not the ones that come in oil because the oil will prevent the batter to stick.
• To make this recipe gluten-free, substitute the all-purpose flour for chickpea flour. 
• Add More Toppings: I like to keep these tacos simple but you can add lots more toppings like avocado, guacamole, or even fruit salsa. You can also do any other greens instead of the slaw.
• BAKE INSTRUCTIONS: Preheat the oven to 400 degrees Line a baking sheet with parchment paper and set aside.Bake artichokes for 18 minutes or until golden brown. Turn once halfway through baking.
• AIR-FRY INSTRUCTIONS: Preheat the air-fryer to 370F. Place coated artichokes into the Airfryer & cook for 10-15 minutes. Remove & repeat with any remaining artichokes.

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Vegan Mahi-Mahi Fish Tacos

Rating: 5.0/5

( 1 voted )

Serves: 2-4 Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Vegan Beer-Battered Mahi Mahi Bites

• 1 (24-oz.) jar marinated quartered artichoke hearts, drained and thoroughly patted dry
• 1 cup all-purpose flour, sub for chickpea flour
• ½ tsp baking powder
• ¾  cup of lager beer
• 2 tbsp cold water
• Seasonings to taste: Salt, pepper, garlic powder, onion powder, and paprika.
• Oil for frying

Orange Creamy Taco Sauce:

• ½ cup vegan sour cream
• ½ orange, juiced
• 2 tbsp mild taco sauce
• 1 tsp garlic puree, or 1 garlic minced
• Optional: sriracha to taste

Tacos:

• 6 Tortillas
• Coleslaw mix
• ½ red onion, thinly sliced
• Pico de gallo
• Pickled jalapeños
• Lime

Procedure

Vegan Beer-Battered Mahi Mahi Bites

1. Whisk together 1 cup flour, the seasonings, and baking powder in a medium-sized bowl. Whisk in beer and cold water until combined. The texture should resemble pancake batter.
2. Heat oil in a large frying pan over medium-high.
3. For better results, work in batches; don’t crowd the frying pan. Dip artichokes in batter and shake off excess. Carefully add to hot oil. Cook until golden brown, about 2 to 3 minutes.
4. Transfer to paper towels to drain, and immediately sprinkle with salt.

Orange Creamy Taco Sauce:

1. To a bowl add all of the sauce ingredients and whisk them together. Set in the fridge until ready to serve. 

Assembling:

1. Slightly warm up your tortillas, either in a microwave, oven, or air-fryer.
2. When ready, place coleslaw in the center, followed by the Vegan Beer-Battered Mahi Mahi Bites, red onions, pico de gallo, creamy taco sauce, and jalapeño slices on top. 
3. Serve and ENJOY!

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