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+ servings
Four vegan fish tacos lined up on a chopping board with toppings

Artichoke Tacos (Vegan Fish Tacos)

Chloe from Forkful of Plants
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican
Servings 4 Tacos
These artichoke tacos will soon become your favourite pick for taco night! Mild and buttery artichokes are marinated, lightly battered, breaded and baked. They’re served in warm tortillas and topped with sliced avocado, tomatoes, quick pickled cabbage and a delicious dill mayo, for a wholesome vegan fish taco. 

Ingredients
  

For the artichoke 'fish'

  • 1 can artichoke hearts artichokes halved
  • 125 ml almond milk ½ cup
  • 100 g chickpea flour, split ¾ cup
  • 2 tbsp caper brine
  • 1 lemon zested and juiced
  • 60 g panko breadcrumbs ⅔ cup
  • 1 tbsp seaweed flakes
  • 1 tsp mixed herbs
  • 1 tsp old bay seasoning or all purpose seasoning

For the toppings

  • 1/4 head red cabbage thinly sliced
  • 60 ml apple cider vinegar ¼ cup
  • pinch salt and sugar
  • 2 medium tomatoes chopped
  • 1 avocado sliced
  • 2 green onions sliced
  • 4 tbsp vegan mayonnaise
  • 1 tbsp capers finely chopped
  • 2 sprigs dill chopped
  • 1 tbsp lemon juice
  • 4 soft shell tacos

Instructions
 

  • Preheat the oven to 200°c/390°f.

To make the artichoke 'fish'

  • Make the marinade of almond milk, 30g (1/4 cup) chickpea flour, caper brine and lemon zest and juice. It’s best to make a loose paste with the flour and a little bit of milk first, then gradually add the rest of the milk, followed by the caper brine and lemon juice (this stops the flour from going clumpy).
  • Leave the artichokes to marinade for 10 minutes upwards for a more pronounced flavour, or batter immediately.
  • When you are ready to coat, set up a plate of 70g (1/2 cup) chickpea flour and another plate of panko breadcrumbs mixed with seaweed flakes, mixed herbs and old bay.
  • One at a time, lift the artichokes out of the marinade, roll them in the flour, then dip them back in the marinade. Tap off any excess batter, then roll them in the panko mix until coated.
  • Lay the breaded artichoke hearts out on a baking sheet and spray them lightly with cooking oil. Bake in the preheated oven for 30 minutes.

To make the toppings

  • Mix the sliced cabbage with the vinegar and a pinch of salt and sugar. Stir it well, then set it to one side.
  • To make the vegan fish taco sauce, spoon the vegan mayonnaise into a bowl, then stir through the chopped capers and dill, and lemon juice until combined.
  • When the artichokes are ready, heat a small skillet over a medium heat. One at a time, add the soft taco shells to the pan and heat until warm through. To serve the vegan fish tacos, add 3 artichoke halves to each taco, followed by the cabbage, tomato, avocado, green onion and dill mayo. Finish with a squeeze of fresh lime juice.

Notes

STORAGE:
I love to meal prep, and freezer meals are my saviour, but some things just have to be made fresh! You should serve vegan fish tacos immediately, otherwise the coating on the artichokes will go soggy.
If you wanted to get ahead of the game, you could make the marinade for the artichokes the day before, or even put them in to marinate. The pickled cabbage can be made in advance, as can the dill mayo. Keep these for up to 5 days in the fridge. 
Tried this recipe?Let us know how it was!