Baja Fish Tacos with Lime Cumin Slaw

Prep Time: 30 Mins • Cook Time: 15 Mins • Total Time: 45 Mins

Serves: 2-3 (makes 6 tacos)


Pickled Onions

  • 1 tsp Salt
  • 1 tbsp Unprocessed Turbinado Sugar
  • 1 tbsp Pickling Liquid From Jarred Jalapeño
  • 1 cup Water
  • 1/2 cup Apple Cider Vinegar
  • 1 Red Onion, medium, thinly sliced

Spicy Vegan Crema

  • 1/2 cup Vegan sour cream
  • 1/2 tsp Salt
  • 1 Dash Garlic Powder
  • 1 dash Cayenne
  • 1 Tbsp Warm Water
  • 1 tbsp Oil

Lime Cumin Salsa

  • 1 tbsp Oil
  • 1/2 Half Lime – Lime juice (fresh is best)
  • 1 dash Cumin
  • 1/4 tsp Salt
  • 1 8 oz. package green cabbage cole slaw mix

Vegefish Fillets

Taco and Fillings

  • 6 Soft Corn Tortillas
  • 1 handful Chopped Cilantro, rough
  • 1/2 Avocado, large
  • 1/2 Half Lime – Lime juice (fresh is best)
  • 1/2 Half Lime Lime Wedges (garnish)
  • 1 tbsp Pickling Liquid From Jarred Jalapeño


  1. For pickled onions, dissolve the salt and sugar in pickling liquid, water, and apple cider vinegar in a small saucepan on the stove. Heat until simmering and then pour over onions in a jar or bowl. Allow to sit for at least one hour.
  2. To make the spicy vegan crema, stir together the vegan sour cream, ½ tsp salt, garlic powder, cayenne, warm water, and 1 tbs of oil. Set aside.
  3. For lime cumin salsa, whisk together 1 tbs oil with lime juice. Stir in cumin, ¼ tsp salt, cilantro and then fold in coleslaw mix. Chill until use.
  4. For fishless fillets, swirl remaining 2 tbs oil in a large frying pan and heat over medium high fillets sizzle when added to the pan. Fry 3-5 minutes on each side on medium heat until crisp and heated through. Transfer to a paper towel lined plate, then cut each fillet into 4 pieces. Keep warm.
  5. For tortillas, heat individually over gas flame on the stovetop, medium high heat, 20 seconds per side until lightly charred. Be careful doing this! Tortillas can ignite. If this isn’t your thing, or you don’t have a gas stove, you can wrap all six tortillas lightly in a damp paper towel and microwave on high 20 seconds until warm.
  6. For serving, place tortilla in the center of the plate. Place about ⅓ cup coleslaw in the middle of the tortilla and top with 4 pieces of the fishless fillet. Place a couple avocado slices and slices of pickled onion on top and drizzle with vegan spicy crema. Garnish with lime wedges and cilantro. Repeat with remaining 5 tortillas. Makes six tacos.