Vegan Fish Tacos with Cashew Cream
These are plant-based fish tacos loaded with charred corn, black beans, crunchy cabbage, and a vegan chipotle cashew cream.
A fish-free take on Baja tacos with a vegan chipotle cashew cream that will become a household favorite.
Vegan Fish Tacos with Cashew Cream
2 hours 20 mins to prep
20 mins to cook
Yields 4
Vegan
Ingredients
- 2 packages Fry’s Family Fish-Style Fillets, cooked according to package instructions
Chipotle cashew cream
- 1 cup 150 grams raw cashews
- 1/2 teaspoon 2.5 grams garlic powder
- 1/2 teaspoon 2.5 grams smoked paprika
- Zest and juice of 1 lime
- 1-2 tablespoons 15-30 milliliters Tabasco Chipotle (optional)
- Salt, to taste
- Fresh ground black pepper, to taste
To assemble
- 8 soft corn tacos, warmed
- 2 cobs corn, charred and remove corn off cob
- 1/2 cup 125 grams red cabbage, shredded
- 1/2 cup 125 grams romaine lettuce, shredded
- 1/2 cup 100 grams baby tomatoes, quartered
- 1 14.5-ounce 1 410-gram can black beans, rinsed and drained
- 1 large avocado, diced
- 2 spring onions, thinly sliced
- Cilantro, chopped, to serve
- 2 limes, quartered, to serve
Preparation
-
1
In a medium bowl, add cashews and 2 cups (500 milliliters) of boiling water. Let steep for 2 hours.
-
2
Drain cashews and transfer into a food processor with garlic powder, paprika, zest and juice of lime, and Tabasco.
-
3
Process until smooth, adding more water as needed, to loosen the mixture.
-
4
Season with salt and black pepper to taste. Store in the refrigerator until ready to use.
-
1
Divide corn, cabbage, lettuce, tomatoes, black beans, and avocado among the tacos. Top with Fish-Style Fillets and drizzle with chipotle cashew cream. Sprinkle with spring onions, cilantro, and a squeeze of lime juice.
CHIPOTLE CASHEW CREAM
TO ASSEMBLE
Recipe Notes
Special Equipment: food processor
