Crispy Vegan Beer-Battered Fish Tacos with Cilantro Cashew Sauce and Cabbage Slaw

Tacos are one of those meals that never get old—whether you’re craving something light, spicy, or hearty, there’s a taco out there for every mood.

And if you’re looking for a plant-based twist on a classic favorite, these Beer Battered Vegan Fish Tacos will quickly become your go-to dish.

Packed with crispy beer-battered tofu, creamy cilantro cashew sauce, and a zesty cabbage slaw, these tacos are not only satisfying but also full of flavor, texture, and fun to make.

Here’s why you’ll love this recipe, how it all comes together, substitutions you can make, and answers to some frequently asked questions.

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Why You’ll Love This Recipe

Why You’ll Love These Beer Battered Vegan Fish Tacos

Customizable: This recipe is totally flexible and can be adjusted to suit your tastes. Want extra heat? Add more jalapenos to the sauce. Prefer a different protein? Tofu isn’t the only option—see substitutions below!

Crispy and Flavorful: The tofu is battered and fried to crispy perfection, delivering the kind of texture you crave in a fish taco, without any fish. The beer batter gives it a light, crunchy coating while the tofu inside stays soft and chewy—creating a delightful contrast.

Cashew Sauce Bliss: The cilantro cashew sauce is creamy, tangy, and refreshing. It’s rich and luscious yet light enough to complement the crispy tofu without overpowering it. Plus, it’s so versatile that you’ll want to drizzle it on everything!

Fresh & Vibrant: The cabbage slaw adds crunch and freshness, while the bright cilantro, red onion, and lime juice balance the richness of the tofu and sauce.

How the Recipe Comes Together

Step 1: Prepare the Tofu “Fish”

Start by pressing your block of firm tofu to get rid of excess moisture. Slice it into fillets, then marinate the tofu in a savory miso-nori mixture. This adds a deep umami flavor to the tofu that mimics the taste of traditional fish. Once the tofu is marinated, it’s time to coat it in a light beer batter made with all-purpose flour and baking powder. Fry the tofu until golden and crispy, and set aside.

Step 2: Make the Cilantro Cashew Sauce

While the tofu is marinating or frying, blend together soaked cashews, cilantro, green onions, lime juice, vinegar, and a little jalapeno (if you like a bit of heat). The result is a creamy, tangy sauce that adds richness to the tacos while complementing the crispy tofu.

Step 3: Prepare the Cabbage Slaw

Toss together shredded cabbage (or store-bought coleslaw mix), fresh cilantro, red onion, olive oil, and seasoning. This slaw provides the perfect crunchy contrast to the tofu and sauce, with a bit of bite from the red onion and brightness from the lime.

Step 4: Assemble the Tacos

Warm your tortillas and layer the cabbage slaw, top with the crispy tofu, and drizzle generously with the cilantro cashew sauce. Garnish with extra cilantro or lime wedges, and serve!

Substitutions

Tofu: While tofu works beautifully for these Beer Battered Vegan Fish Tacos, you can swap it out for tempeh, a chickpea patty, or even cauliflower for a different protein option.
Beer: If you’re not a fan of beer, or need to avoid alcohol, you can use sparkling water or club soda in place of beer in the batter for a lighter texture.
Cashews: If you’re allergic to cashews or prefer a nut-free sauce, you can substitute the cashews with sunflower seeds or use silken tofu for a creamy texture.
Cabbage Slaw: If you don’t have cabbage on hand, try using shredded kale or even arugula for a different leafy green. You can also add a bit of diced mango or apple to the slaw for a touch of sweetness.
Tortillas: Use soft corn tortillas for a gluten-free option, or stick with flour tortillas if you prefer. You can even try lettuce wraps for a low-carb alternative.

FAQs

Can I make the cilantro cashew sauce ahead of time?

Yes! The cashew sauce stores well in the fridge for up to 4-5 days. In fact, the flavors deepen and meld together the longer it sits.

Can I bake the tofu instead of frying it?

Absolutely! If you’d prefer a lighter version, you can bake the battered tofu at 400°F (200°C) for about 25-30 minutes, flipping halfway through. The tofu won’t be as crispy as when fried, but it’ll still be delicious.

What else can I serve these tacos with?

These tacos are great with a side of Mexican rice, roasted vegetables, or a fresh avocado salad. For a more filling meal, you can pair them with black beans or refried beans.

How do I store leftovers?

Store any leftover tofu and slaw in separate containers in the fridge. The tofu will stay crispy for a while if stored properly, but it’s best reheated in the oven to retain its crunch.

Final Thoughts

These Beer Battered Vegan Fish Tacos are a delicious, plant-based take on a beloved classic. Whether you’re vegan, gluten-free, or just looking for something new, this recipe has everything you need to create a meal that’s fresh, flavorful, and satisfying.

The crispy tofu, creamy cilantro cashew sauce, and zesty cabbage slaw come together beautifully to create a taco that everyone will love, no matter their dietary preferences. Give them a try, and let your taste buds celebrate!