Yes, you heard that correctly, a gluten free vegan fish taco recipe. You may be wondering how can fish tacos be vegan? For this recipe, I teamed up with Yvonne Ardestani from Yvonne’s Vegan Kitchen. You may remember her from her vegan cheese and vegan meatless meatball recipe. I must admit that I was a little skeptical about this recipe. I used to eat fish tacos, but was always very particular about the fish that I liked. Once again, Yvonne proved me wrong.
However, vegan fish tacos are like most other vegan recipes. It’s all about the flavor and consistency. Once you replicate these two aspects of food, it’s much easier to make something vegan remind you something else. For instance meat, chicken or in this case, fish. So let’s get into this gluten free vegan fish taco recipe.
For this recipe, you start by adding all the fish taco ingredients into the food processor. Once the mixture is ready to go, you simply scoop it out on to a pan and make your fish patties. After the patties are placed on the pan, you can bake them in the oven.
While the fish patties are baking, make the kale guacamole. Take some avocados and mash them on bowl. Once you’re done, add the rest of the ingredients and you’re all done. Now that fish patties are done and the guacamole is ready, it’s time to make you gluten free vegan fish tacos.
Take some corn tortillas and place the kale guacamole and fish patties inside and take a bite! These tacos are so delicious and full of flavor. This is definitely one of those recipes that I will be making over and over again. A big thanks to Yvonne for showing me this gluten free vegan fish taco recipe. I’ll definitely be making these gluten free vegan fish tacos again soon!
- Chickpea Fritters
- 1 Tbsp flax meal
- 3 Tbsp filtered water
- 1 can chickpeas, rinsed and drained
- 1 clove garlic, finely chopped
- ½ cup green onion, sliced
- ½ cup cilantro
- 1½ Tbsp poblano chile or jalapeno pepper
- ½ cup oat four or sorghum flour
- ½ tsp sea salt
- ½ tsp cumin
- Kale Guacamole
- 2 ripe medium avocados, halved, seeded and peeled
- 3 Tbsp fresh lime juice
- ¼ cup onion, finely diced
- 2 roma tomatoes, diced
- ¼ cup fresh cilantro, chopped
- ½ jalapeno pepper, seeded and minced
- ½ tsp garlic powder or ½ tsp minced garlic
- ½ tsp sriracha chili sauce
- ¼ tsp sea salt
- ⅛ tsp freshly ground black pepper
- 2-3 big handfuls kale, de-stemmed and shredded
- 5-6 non-gmo corn tortillas
- Preheat oven to 400F degree.
- Add all of the ingredients into a food processor and process until chickpeas have been broken down. Stop the food processor. Using a silicone spatula, scrape the sides of the food processor bowl then process once more.
- Scoop 2 Tbsp o the chickpea batter onto a lined sheet pan. Press down to make a round disc. The batter will make about 19 patties.
- Place the sheet pan into the oven and bake for 35-37 minutes, flipping them half way through to ensure that both sides get crisp.
- While waiting for the chickpea patties to bake, make the kale guacamole.
- One minute before taking the chickpea patties out of the oven, place the tortillas on top of the patties to heat up. Only heat the tortillas for one minute or the tortillas will get too hard and/or break apart.
- In a medium bowl, mash the scooped avocado pulp and lime juice using a fork or potato masher. Mash until it is smooth to your liking. A little lumpy is fine.
- Add the ingredients and fold together. Add more kale if you desire. Taste and adjust seasoning according to your taste.
- Place 3 chickpea patties onto each tortilla, folding the tortilla to make a taco, and a few big spoonfuls of the kale guacamole.