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Vegan Blackened Fish Taco

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These Vegan Blackened "Fish" Tacos are going to blow your mind. If you don’t believe in the power of tofu and its ability to transform, this recipe will change your mind! The tofu is seasoned with authentic spices and nori flakes for an aquatic taste, roasted to crispy perfection, and topped with tangy pickled onions, shredded cabbage, and a creamy dairy free sriracha crema that truly makes this dish unforgettable.
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Vegan Blackened Fish Tacos

Prepare to be amazed by these Vegan Blackened “Fish” Tacos that will have you questioning if they’re actually plant-based! The secret ingredient is tofu, perfectly seasoned with a bold blend of spices and nori flakes to capture that authentic aquatic taste. Baked to crispy perfection on the outside while staying tender on the inside, the tofu is the star of these tacos. Whether you’re a longtime vegan or just looking to try something new, these tacos are sure to impress with their deliciously satisfying twist on a classic favorite.

Topped with tangy pickled onions, shredded cabbage, and a drizzle of creamy, dairy-free sriracha crema, each bite is an explosion of flavor and texture. These tacos are incredibly easy to make and perfect for any meal. Serve them up at your next taco night or enjoy them as a quick weeknight dinner. I used a special technique with the tofu that you’ll have on repeat! Keep reading to find out how to make the perfect vegan fish taco! 

Vegan Fish Tacos Ingredients

  • High Protein Super Firm Tofu: This type of tofu is a non negotiable for this recipe to turn out as best as possible! High protein super firm tofu provides a necessary firm texture that is ideal for mimicking the consistency of fish. It holds up well when marinated and baking, ensuring that the “fish” remains intact and doesn’t fall apart. You can use extra firm tofu, but be sure to press it first to remove any excess moisture. This step is crucial to achieving the right texture and allowing the tofu to absorb more of the marinade flavors.
  • Coconut Aminos: A healthier alternative to soy sauce; coconut aminos have 75% less sodium and a mild, slightly sweet flavor. This makes them perfect for adding a subtle depth of flavor without overpowering the dish. If you don’t have coconut aminos, you can substitute with soy sauce or tamari, but keep in mind that these options will be saltier, so you may need to adjust the seasoning accordingly.
  • Rice Vinegar: Rice vinegar adds a touch of tanginess to the tofu marinade, helping balance the flavors and give the tofu a more complex taste. If you don’t have rice vinegar, apple cider vinegar or white wine vinegar can be used as substitutes.
  • Blackened Seasoning: This bold blend of spices gives the tofu its “blackened” flavor, reminiscent of traditional fish tacos. Keep reading below to use my recipe for blackened seasoning or click here to purchase one that I like! The seasoning adds a smoky, spicy kick that is essential to the dish.
  • Nori Flakes: Nori flakes are dried seaweed that adds a subtle sea flavor to the tofu, mimicking the taste of fish. They are crucial for achieving that authentic “fish” flavor in this vegan dish. If you don’t have nori flakes, you can use crushed seaweed snacks. These are the ones I used.
sliced tofu pieces arranged on a wooden cutting board with chopsticks and a knife nearby
tortilla warming directly over a gas burner flame

Sriracha Crema Ingredients

  • Dairy-Free Plain Unsweetened Yogurt: This yogurt serves as the creamy base for the sriracha crema, providing a rich texture without the dairy. It helps balance the heat from the sriracha and adds a cooling element to the tacos. If you prefer, you can use a cashew-based or soy based yogurt, depending on your dietary preferences.
  • Sriracha: A staple in most kitchens, Sriracha adds a spicy kick to the crema, giving it a bold flavor that complements the other ingredients in the tacos. You can adjust the amount of sriracha to your preferred level of spiciness.
  • Maple Syrup: Maple syrup adds a touch of sweetness to the sriracha crema, balancing the heat from the sriracha and the tanginess of the yogurt. It also adds a depth of flavor that enhances the overall taste of the sauce.
fresh cilantro bunch on a cutting board
quick pickled red onions lifted from a jar with a gold fork

Ingredients For Serving

  • Corn Tortillas: Corn tortillas are traditional and gluten free, making them perfect for serving the tacos. They add an authentic touch and pair well with the other ingredients. You can also use flour tortillas if you prefer a softer texture, but corn tortillas provide a better base for holding the toppings.
  • Shredded Red Cabbage: Red cabbage adds a crunchy texture and vibrant color to the tacos. It’s also packed with nutrients, including vitamins C and K, and adds a slight sweetness that complements the other flavors. Green cabbage or lettuce can be used as substitutes.
  • Pickled Onions: Pickled onions add a tangy and slightly sweet flavor to the tacos, cutting through the richness of the tofu and crema. They also add a nice crunch. I have an amazing tutorial for how to quick pickle onions that you can follow here! This is something that I always have in my kitchen because they go well with everything and are healthier than store bought! Thinly sliced raw onions or pickled jalapeños would also be a great option. 
  • Fresh Cilantro: Fresh cilantro adds a bright flavor that lifts the entire dish. It complements the other ingredients and adds a fresh finish to the tacos. If you’re not a fan of cilantro, fresh parsley or basil can be used as alternatives.
hand holding a scored piece of tofu over a wooden cutting board

How to Make Vegan Fish Tacos

Prepare the Tofu

Preheat your oven to 400 degrees and line a large metal baking sheet with parchment paper. This ensures even cooking and prevents sticking. Slice the tofu into 1″ x 3″ strips. Place each strip on a flat cutting board between two chopsticks and at a diaganol, slice about halfway through all the way across to create a fish-like flaked texture on the strip. This will help the tofu absorb more flavor and mimic the texture of fish.

blackened tofu strips roasted on parchment paper

Season the Tofu

In one bowl, mix the coconut aminos and rice vinegar. In another bowl, combine the blackened seasoning and nori flakes. Dip each tofu strip in the liquid mixture first, letting excess drip off, then transfer to the seasoning bowl. Coat to your liking. A heavier coating will result in a spicier, bolder taste. Place the seasoned strips on the baking sheet and repeat with all remaining strips. Bake for 25 minutes until crisp on the exterior.

How to Make Your Own Blackened Seasoning

Making your own seasoning at home is a fantastic way to ensure you always know exactly what ingredients are going into your food. This approach allows you to avoid any unwanted additives or preservatives that can be found in store bought blends. Plus, it’s a great way to tailor your seasoning to fit your personal preferences, whether you like it extra spicy or with a hint of sweetness!

Follow these measurements to make the same blackened seasoning I used for this recipe. Combine all ingredients in a bowl, mix well, and store in an airtight container.

  • 2 tbsp paprika
  • 1 tbsp cayenne
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme

Prepare the Sauce

While the tofu is baking, mix the ingredients for the sauce in a bowl. Adjust the seasoning to taste.

Assemble the Tacos

Warm each tortilla for about 30 seconds either directly over a burner on a gas range or in a skillet. Fill each tortilla with a layer of cabbage, 2 tofu strips, a drizzle of crema, and top with pickled onions and cilantro. For a step-by-step guide on how to pickle onions, check out my tutorial here. Serve immediately and enjoy!

What Are Coconut Aminos?

I get this question all the time, and I’m here to spill all the details about why I choose coconut aminos over everything else and how truly versatile this magical ingredient is. Coconut aminos is a sauce made from the fermented sap of coconut palm and sea salt. It’s an amazing alternative to soy sauce, with 75% less sodium and a milder, slightly sweet flavor. 

It’s perfect for those looking to reduce their sodium intake or avoid soy. If you’ve never tried cooking with it – I highly recommend purchasing some and giving it a try. You’ll be surprised how much you like it and you might even notice you’re less thirsty after meals where you’d ordinarily use soy sauce! Whether you’re drizzling it over salads, using it in marinades, or adding it to a stir fry, coconut aminos is a pantry staple you’ll always want on hand.

Why You’ll Love These Easy Vegan Fish Tacos

These tacos are not only delicious and flavorful, but they’re also entirely plant based, gluten free, oil free and easy to make! The combination of seasoned, crispy tofu with fresh, crunchy vegetables and a creamy, spicy sauce makes for a satisfying meal that’s perfect for any occasion. I guarantee feeding this dish to any fish lover will have them shocked and asking for more! 

Easy Vegan Fish Tacos FAQ

What are vegan fish tacos made of? Vegan fish tacos are made with plant based ingredients that mimic the taste and texture of traditional fish. In this recipe, we use high protein super firm tofu seasoned with a bold blend of spices and nori flakes to capture that authentic aquatic taste. Tofu is a fantastic substitute because it absorbs flavors well and provides a satisfying texture.

How to make vegan fish taste like fish? To make vegan fish taste like fish, we use a combination of seasonings and nori flakes. Nori flakes, made from seaweed, add a subtle sea flavor that mimics the taste of fish. Additionally, we use a blackened seasoning blend that includes paprika, cayenne, onion powder, garlic powder, black pepper, sea salt, dried oregano, and dried thyme. These spices provide a bold, smoky flavor that enhances the overall taste and gives the tofu a fish-like quality. The tofu is then baked to achieve a crispy exterior while remaining tender on the inside.

What can you put inside a vegan taco? Vegan tacos can be filled with a variety of delicious ingredients. Some popular options include a plant based protein such as tofu, tempeh, jackfruit, chickpeas, or black beans. Fresh vegetables, herbs and an amazing sauce! 

Love Tacos? Try My Other Amazing Vegan Taco Recipes!

Don’t forget to leave a comment and review if you’ve tried these! I’d love to know how they turned out for you.

Crispy Vegan Bean Tacos

Mushroom Carnitas Tacos

Chipotle BBQ Jackfruit Tacos

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Blackened tofu tacos topped with pickled red onion, purple cabbage, cilantro, and creamy sauce
Jackie Akerberg

Vegan Blackened Fish Tacos

5 from 2 votes
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These Vegan Blackened "Fish" Tacos are going to blow your mind. If you don’t believe in the power of tofu and its ability to transform, this recipe will change your mind! The tofu is seasoned with authentic spices and nori flakes for an aquatic taste, roasted to crispy perfection, and topped with tangy pickled onions, shredded cabbage, and a creamy dairy free sriracha crema that truly makes this dish unforgettable.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Dinner, lunch, Main Course
Calories: 216

Equipment

  • Oven

Ingredients
  

  • 16 oz high protein super firm tofu, cut into 1" x 3" strips
  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 3 tbsp blackened seasoning, see blog details to make your own
  • 1 tbsp nori flakes
Sriracha Crema Ingredients
  • ⅓ cup dairy free plain unsweetened yogurt
  • 2 tbsp sriracha, more or less, for desired spice
  • 1 tsp maple syrup
To Serve Ingredients
  • 8 corn tortillas
  • ½ cup shredded red cabbage
  • 2 tbsp pickled onions
  • ¼ cup fresh cilantro, chopped

Method
 

  1. Preheat oven to 400 degrees and line a large metal baking sheet with parchment paper.
  2. Place each tofu strip between two chopsticks and at a horizontal angle, slice about 1/2 way through all the way across to create fish-like flaked texture on the strip. Repeat with all strips.
  3. Add the coconut aminos and rice vinegar to one bowl and the blackened seasoning and nori flakes in another. Stir to combine. Dip each tofu strip in the liquid mixture first, letting excess drip off and transfer to the seasoning bowl. Coat to your liking. A heavier coating will result in a spicier, bolder taste. Place the seasoned strip on the baking sheet and repeat with all remaining strips.
  4. Transfer to the oven and bake for 25 minutes until crisp on the exterior.
  5. While the tofu is baking, add the ingredients for the sauce to a bowl and stir to combine. Season to taste.
  6. Warm each tortilla for about 30 seconds either directly over a burner on a gas range, or in a skillet.
  7. To assemble the tacos, fill each tortilla with a layer of cabbage, 2 tofu strips, a drizzle of crema and top with pickled onions and cilantro.

Nutrition

Serving 1servingCalories 216kcalCarbohydrates 30gProtein 13gFat 5gSaturated Fat 2gPolyunsaturated Fat 2gMonounsaturated Fat 1gSodium 1240mgPotassium 329mgFiber 4gSugar 3gVitamin A 268IUVitamin C 12mgCalcium 88mgIron 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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4 Responses

  1. 5 stars
    Been wanting to make these ever since I saw it posted and today—the hottest day of the year so far—was the day. Delicious!

    I made some subs depending on what I had or could get locally. Next time, I’ll marinate the tofu beforehand and up the cayenne (I only put in a third as my man isn’t into heat and because of todays heat). I also subbed guac for the yogurt sauce and added chopped mango. I even licked my fingers as I put the pan into the oven. Yum!!! Definitely making this again! 💖

    Reply

    1. Hey Anita! I am so happy you finally made this recipe – I imagine they were absolutely delicious on a hot day!! Thanks for sharing your modifications, I hope they help someone else in their recipe journey! I appreciate you taking the time to rate, review and try this recipe 🙂

      Reply
5 from 2 votes

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