Vegan “Fish” Stick Tacos with Tartar Sauce & Mango Salsa

Vegan “Fish” Stick Tacos with Tartar Sauce & Mango Salsa

I’ve been in a creative mood lately and I’m really missing seafood. I don’t miss the “animal” part but I miss the types of foods I would eat. So this week I’m all about making vegan and cruelty-free versions of what I used to eat.

So tonight’s dinner was “fish” stick tacos. I love tacos, any type of tacos are just always amazing. What’s better than a vegan “fish” taco then with a tropical mango salsa and a vegan Tartar Sauce? Um maybe two of them? So when it comes to the Tartar Sauce you can add in about 1-2 tablespoons of sweet relish, but to be honest I don’t like the crunch in my Tartar Sauce so I left it out.  It’s up to you.


To begin, start by draining the tofu. Squeeze the tofu and rid it of as much water as you can with your hands with little pressure. Next, wrap the tofu in a dish towel and then place a heavy dinner plate on top as a press. Let it press a good 15-20 minutes before using the tofu in this recipe.

For this recipe you’ll only need ½ of a tofu package. So slice the block in ½ and save ½ for a later date to use in another recipe. Slice the tofu in rectangles then slice those rectangles in half again.

Preheat your oven to 400F and line a baking sheet with parchment paper and set aside until later.

Preparing the Marinade:

Next, prepare your tofu marinade. In a measuring cup add your spring water, liquid aminos, freshly squeezed lime juice, seaweed and old bay seasoning, stir until it’s well combined.

Place your tofu strips in either a shallow dish, bowl or a ziplock bag and add the marinade to it. Refrigerate it to merry the flavors and let the tofu absorb the marinade.

Preparing the Wet Ingredients:

Start by making 2 flax “eggs” let it sit so they thicken, about 5 minutes. Then add your almond milk and mix. Set it aside until ready to use.

Preparing the Dry Ingredients:

In a small bowl start by adding your all-Purpose flour and breadcrumbs.

Then, to the flour and breadcrumb mixture add in the nutritional yeast, garlic and onion powder, sea salt, ground black and cayenne peppers. Mix the ingredients to fully combine.

Breading the Tofu Sticks:

Set up your breading station. Get your wet batter and your dry breadcrumb mixture and line it up so it’s easy to dredge the sticks.

Remove the marinated tofu from the refrigerator. Start by dipping the tofu in the breadcrumb mixture. Be sure to fully coat all sides of the tofu stick.

Then, place the flour coated tofu stick into the wet batter. Be sure to fully coat and let any excess drip off.

Then, place the wet tofu stick back into the breadcrumb mixture and coat for the last time.

Place the coated “fish” sticks onto your prepared baking sheet. Be sure they are spread out so they aren’t touching each other. Place in the oven and bake for 20 minutes on the first side, then flip them and bake an additional 20 minutes on the opposite side.

Preparing the Mango Salsa:

In a small dish add your diced mango, diced red bell peppers, diced red onion, fresh cilantro and freshly squeezed lime juice. Fold to combine the ingredients and place in the refrigerator until ready for use.

Preparing the Vegan Tartar Sauce:

In a small bowl add the vegan mayonnaise, yellow mustard and lemon juice {also if you’re adding the sweet relish add it now-optional}, mix it to combine.   Set it aside until ready to use.

Now remove the baked “Fish” Sticks from the oven. Let them cool about 5 minutes.

Assembling the “Fish” Tacos:

In your corn or flour tortillas add the baked “fish” sticks.

Then top with the Vegan Tartar Sauce, Mango Salsa and an extra fresh squeeze of lime juice. Serve immediately and Enjoy!


Print Recipe
Vegan “Fish” Stick Tacos with Tartar Sauce & Mango Salsa
These are probably the most amazing cruelty-free version of a “fish” taco. Topped with a tropical salsa and vegan Tartar sauce just gives it so many bold flavors!
Course Main Dish
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
“Fish” Marinade:
Wet Ingredients:
Dry Ingredients:
Mango Salsa
Vegan Tartar Sauce
Course Main Dish
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
“Fish” Marinade:
Wet Ingredients:
Dry Ingredients:
Mango Salsa
Vegan Tartar Sauce
Instructions
  1. To begin, start by draining the tofu. Squeeze the tofu and rid it of as much water as you can with your hands with little pressure. Next, wrap the tofu in a dish towel and then place a heavy dinner plate on top as a press. Let it press a good 15-20 minutes before using the tofu in this recipe.
  2. For this recipe you’ll only need ½ of a tofu package. So slice the block in ½ and save ½ for a later date to use in another recipe. Slice the tofu in rectangles then slice those rectangles in half again.
  3. Preheat your oven to 400F and line a baking sheet with parchment paper and set aside until later.
Preparing the Marinade:
  1. Next, prepare your tofu marinade. In a measuring cup add your spring water, liquid aminos, freshly squeezed lime juice, seaweed and old bay seasoning, stir until it’s well combined.
  2. Place your tofu strips in either a shallow dish, bowl or a ziplock bag and add the marinade to it. Refrigerate it to merry the flavors and let the tofu absorb the marinade.
Preparing the Wet Ingredients:
  1. Start by making 2 flax “eggs” let it sit so they thicken, about 5 minutes. Then add your almond milk and mix. Set it aside until ready to use.
Preparing the Dry Ingredients:
  1. In a small bowl start by adding your all-purpose flour and breadcrumbs.
  2. Then, to the flour and breadcrumb mixture add in the nutritional yeast, garlic and onion powder, sea salt, ground black and cayenne peppers. Mix the ingredients to fully combine.
Breading the Tofu Sticks:
  1. Remove the marinated tofu from the refrigerator. Start by dipping the tofu in the breadcrumb mixture. Be sure to fully coat all sides of the tofu stick.
  2. Then, place the flour coated tofu stick into the wet batter. Be sure to fully coat and let any excess drip off.
  3. Then, place the wet tofu stick back into the breadcrumb mixture and coat for the last time.
  4. Place the coated “fish” sticks onto your prepared baking sheet. Be sure they are spread out so they aren’t touching each other. Place in the oven and bake for 20 minutes on the first side, then flip them and bake an additional 20 minutes on the opposite side.
Preparing the Mango Salsa:
  1. In a small dish add your diced mango, diced red bell peppers, diced red onion, fresh cilantro and freshly squeezed lime juice. Fold to combine the ingredients and place in the refrigerator until ready for use.
Preparing the Vegan Tartar Sauce:
  1. In a small bowl add the vegan mayonnaise, yellow mustard and lemon juice {also if you’re adding the sweet relish add it now-optional}, mix it to combine. Set it aside until ready to use.
  2. Now remove the baked “Fish” Sticks from the oven. Let them cool about 5 minutes.
Assembling the “Fish” Tacos:
  1. In your corn or flour tortillas add the baked “fish” sticks. Then top with the Vegan Tartar Sauce, Mango Salsa and an extra fresh squeeze of lime juice. Serve immediately and Enjoy!
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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