Vegan Fish Tacos with Spicy Lime Aioli
These vegan fish tacos are made with crispy Gardein fishless filets, topped with a bold and spicy lime aioli, and ready in under 30 minutes. A quick and easy plant-based recipe for summer dinners, taco nights, or casual entertaining.
Taco Tuesday just got a plant-based upgrade. These easy vegan fish tacos are made with Gardein fishless filets and topped with a bold, zesty lime aioli that brings serious flavor. Whether you're whipping up a quick summer dinner or entertaining friends, these tacos are a total crowd-pleaser.
Why You’ll Love These Vegan Fish Tacos
Fast and easy to make with store-bought fishless filets
Bold, spicy lime aioli adds major flavor
Fully customizable with your favorite toppings
Perfect for summer dinners, Taco Tuesday, or casual entertaining
Ingredients You’ll Need
Soft tortillas or hard taco shells
Shredded cabbage or coleslaw mix
Diced tomatoes
Diced avocado
Vegan sour cream
Salt and pepper, to taste
Fresh herbs (like cilantro, parsley, or dill)
Fresh lime
For the Spicy Lime Aioli
Vegan mayo
Splash of white vinegar
Juice of 1/2 a lime
Hot sauce or chili sauce
Pinch of white sugar
Salt and pepper, to taste
How to Make It
Step 1: Cook the Filets
Preheat your oven to 425° (or follow package instructions). Place the Gardein filets on a baking tray and bake until crispy and golden. No need to wait for the oven to preheat—they cook quickly while you prep everything else.
Step 2: Prep the Toppings
Dice the tomato and avocado. Chop your fresh herbs. Set out the shredded cabbage or coleslaw mix. Optional add-ins like sweet corn are also delicious!
Step 3: Make the Aioli
In a bowl, mix vegan mayo with a splash of vinegar and the juice of half a lime. Whisk until the texture is smooth and pourable (like a thin Alfredo sauce). Add a pinch of sugar, salt, pepper, and hot sauce to taste. Want it spicier? Add more hot sauce. Too spicy? Stir in more mayo. Make it your own!
Step 4: Assemble the Tacos
Slice the cooked filets into 1/2-inch strips. On your tortilla or shell, layer cabbage, fish, tomatoes, avocado, and a generous drizzle of spicy lime aioli. Garnish with fresh herbs and serve with lime wedges.
Taco Shell Tip
Can’t decide between soft or hard tacos? Try this: drape soft tortillas over the grates of a hot oven for 4-5 minutes until they crisp up. Best of both worlds.
Final Thoughts
These vegan fish tacos are a summer staple in my kitchen, and they come together in just 30 minutes. Big flavor, minimal effort, and a creamy, spicy aioli that you’ll want to put on everything. If you try these, tag me on IG @plantbasedgingr so I can see your creations!