Fish Taco with Vegan Cilantro Cream Sauce

Cuisine: Mexican / Category: Main
An overhead shot of individual ingredients used in making a taco, from top left to bottom right: Red Cabbage, corn tortillas, Mexican rice (side dish, not part of taco), lime wedges, vegan cilantro cream sauce, sliced avocado. fried marinated haddock
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yield: 14 small tacos

A fun night celebrating a friend's promotion.

Comments were made that this felt like a fancy dinner, and just for about $25-30 CAD (+ $15 wine bottle).

No one left hungry and nothing was left either. Those who rarely ate fish said that this tasted like chicken.

Taco nights give you the advantage of pacing yourself, as you have to make each one on your own. It happens to be a great way to socialize too!


  1. Cut the fish into about 5 cm/2" pieces and place them in a 1 L freezer ziplock bag. Mix all the marinade ingredients in a separate bowl and pour it inside the ziplock with air. Squish any excess air, seal, and set it aside.
  2. If baking fish, preheat oven to 178° C / 350° F. You can also grill it or fry it.
  3. Mix all the sauce ingredients together and blend it until uniform. store in the fridge until ready to use.
  4. Prepare all the taco condiments.
  5. Start cooking the fish. If baking, bake for 15 minutes in a dish with parchment paper for easy cleaning, or fry/grill for 3-4 minutes per side. Use a little bit of oil for frying.


Once an avocado is cut it oxidizes quickly, to prevent this pour that lime juice on top of.

We shared this dish among three hungry men with a side dish of Mexican Rice.

I used the Tofu Mayo version from From My Bowl, but if you end up making the cashew mayo instead, just adjust the water with the sauce ingredients.

The original recipe for fish tacos:

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