Crispy Beer-Battered Vegan Fish Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy beer-battered vegan fish tacos with pico de gallo and creamy tartar sauce on a cabbage slaw. The vegan fish is crunchy and satisfying. A plant-based take on a classic taco.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1/2 small onion (diced)
- 1 small tomato (diced)
- 1 whole chili pepper (diced (optional))
- 3 tablespoons parsley (chopped)
- juice of 3 small limes or 1 ½ large limes
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 batch vegan fish sticks
- 1 batch vegan tartar sauce
- optional handful of pickled cabbage or pickled onions
- 2 limes (sliced into wedges for garnish and fresh squeeze over tacos)
- 2 tablespoons parsley (chopped)
- 5 taco soft shells (use corn tacos if gluten free)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 50m
- Cook
- 10m
- Sodium
- 863mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 134mg
- Calcium
- 127mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 50M
- SODIUM
- 863MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.