Ultra crispy and flavorful Vegan Fish Tacos with an herby chimichurri and fresh mango salsa. These tacos do not fall short of flavor.
These Crispy Vegan Fish Tacos are loaded with flavor and texture – crispy fried tofu is topped with fresh mango salsa and an herb-filled chimichurri.
I’d be lying if I said the tofu tastes exactly like fish, but I don’t think the purpose of this recipe is to really fool anybody. In fact, its purpose is to introduce a set of flavors that is similar to that of a fish taco without the actual fish.
To create the fish-inspired tofu, it starts with an overnight umami-filled marinade containing mushroom powder, vegetarian dashi broth, nori, and ponzu for some added zest and freshness.
The addition of the herb-filled chimichurri and fresh mango salsa adds a delicious freshness and bite to these tacos that you will fall in love with – seriously, these tacos are incredible.
How to Make Vegan Fish Tacos with Chimichurri & Mango Salsa:
Marinating the tofu
- Press the tofu and cut into small rectangles (see photos for reference). In a shallow bowl or baking dish, add the freshly made, hot dashi broth. Whisk in the mushroom seasoning to dissolve granules. Stir in ponzu and salt. Add the tofu to the marinade, making sure both sides are submerged in the broth. Cut a nori sheet in half and place on top of the tofu. Let marinade cool for 10 minutes then cover with plastic wrap and refrigerate overnight (or at least 2 hours).
Chimichurri
- In a medium mixing bowl, combine the fresh herbs, chili, garlic, salt, and oregano. Pour in the vinegar and olive oil and stir until well combined. Cover and refrigerate for at least 30 minutes (ideally 2 hours) to allow the flavors to meld.
Mango Salsa
- In a medium mixing bowl, mix together all mango salsa ingredients until combined. Adjust salt and pepper, as desired. Cover and refrigerate until ready to serve.
Cooking the tofu
- In a large mixing bowl, prepare the tofu batter. Whisk together 1 cup panko, flour, spices, salt, pepper, and non-dairy milk until combined. Pour in 1 cup panko into a separate shallow bowl.
- Remove the tofu from the marinade. Place a metal cooling rack on top of a large baking sheet – this will be for the tofu once it’s dredged in the batter.
- Taking one tofu at a time, coat in the wet batter with one hand. Use your other hand to coat in panko breadcrumbs. Place on the cooling rack. Repeat with the rest of the tofu pieces.
- Coat the bottom of a large skillet with vegetable oil, about ⅛” of oil, enough to partially submerge the tofu pieces. Heat oil over medium-high. Carefully add several pieces of tofu at a time to the hot oil. Cook tofu until golden brown on either side. Once cooked, place back on the cooling rack and sprinkle with flaky sea salt (this will help to retain the crispiness).
Assembling the tacos
- (Optional): Fry the tortillas in a bit of oil until golden brown on each side. Place 1-2 fried tofu pieces in the tortilla. Top with mango salsa and a drizzle of chimichurri. Enjoy!
Frequently Asked Questions:
Can I make this recipe gluten-free?
Definitely! Substitute the panko breadcrumbs for gluten-free breadcrumbs and all-purpose flour for a 1-1 gluten-free blend.
Do I have to do an overnight marinade?
I highly recommend it to fully infuse the tofu with the umami flavors. If you are short on time, you can marinade it for at least 2 hours.
Can I make any of the components ahead of time?
You can make the chimichurri and mango salsa 1 day ahead. I recommend eating the tofu the same day you fry it.
If you’re looking for more yummy vegan taco recipes, you’ll also love these Refried Pinto Bean & Veggie Tacos, these Cajun-spiced Cauliflower Tacos, and these Chickpea Tempeh Tacos.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Ultra crispy and flavorful Vegan Fish Tacos with an herby chimichurri and fresh mango salsa. These tacos do not fall short of flavor.
- 12 oz. extra-firm tofu make sure it's extra-firm not medium firm
- 2 cups dashi broth (from instant vegetarian dashi powder, see notes)*
- 1 tbsp ponzu
- 1 tsp mushroom seasoning (see notes)*
- ½ sheet of nori (roasted seaweed sheets)
- 1 tsp kosher salt
- 2 cups panko breadcrumbs, divided
- 1 cup all-purpose flour
- ½ tsp each: smoked paprika, garlic powder
- ¼ tsp chili powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 ½ cups non-dairy milk
- ¼-⅓ cup vegetable oil
- ½ cup finely chopped parsley
- ¼ cup finely chopped cilantro
- 1 heaping tbsp finely chopped mint
- 1 small red chili, finely chopped
- 3 cloves garlic, grated
- 2 tbsp red wine vinegar
- ½ tsp kosher salt
- ½ tsp dried oregano
- ½ cup + 2 tbsp olive oil
- 1 fresh mango, cubed
- ¼ cup diced red onion
- ¼ cup roughly chopped cilantro
- Juice from ½ lime
- ½ tsp kosher salt
- ¼ tsp black pepper
- 8-10 corn tortillas
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Press the tofu and cut into small rectangles (see photos for reference). In a shallow bowl or baking dish, add the freshly made, hot dashi broth. Whisk in the mushroom seasoning to dissolve granules. Stir in ponzu and salt. Add the tofu to the marinade, making sure both sides are submerged in the broth. Cut a nori sheet in half and place on top of the tofu. Let marinade cool for 10 minutes then cover with plastic wrap and refrigerate overnight (or at least 2 hours).
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In a medium mixing bowl, combine the fresh herbs, chili, garlic, salt, and oregano. Pour in the vinegar and olive oil and stir until well combined. Cover and refrigerate for at least 30 minutes (ideally 2 hours) to allow the flavors to meld.
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In a medium mixing bowl, mix together all mango salsa ingredients until combined. Adjust salt and pepper, as desired. Cover and refrigerate until ready to serve.
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In a large mixing bowl, prepare the tofu batter. Whisk together 1 cup panko, flour, spices, salt, pepper, and non-dairy milk until combined. Pour in 1 cup panko into a separate shallow bowl.
-
Remove the tofu from the marinade. Place a metal cooling rack on top of a large baking sheet – this will be for the tofu once it's dredged in the batter.
-
Taking one tofu at a time, coat in the wet batter with one hand. Use your other hand to coat in panko breadcrumbs. Place on the cooling rack. Repeat with the rest of the tofu pieces.
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Coat the bottom of a large skillet with vegetable oil, about ⅛" of oil, enough to partially submerge the tofu pieces. Heat oil over medium-high. Carefully add several pieces of tofu at a time to the hot oil. Cook tofu until golden brown on either side. Once cooked, place back on the cooling rack and sprinkle with flaky sea salt (this will help to retain the crispiness).
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(Optional): Fry the tortillas in a bit of oil until golden brown on each side. Place 1-2 fried tofu pieces in the tortilla. Top with mango salsa and a drizzle of chimichurri. Enjoy!
