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Crispy Fish Tacos with Chipotle Lime Sauce

Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins

Elevate your Taco Tuesday with our fish-less phish tacos featuring an Un-Brie-Lievable Chipotle Lime Crema!

 3 Gardein Fish Filets, Cooked Per Instructions
 4 Taco Shells
 2 cups Shredded Cabbage
Cream Sauce
 1 Nuts For Cheese Un-Brie-Lievable
 1 Chipotle Pepper in Adobo Sauce (Can)
 1 tbsp Lime Juice
 2 tbsp Fresh Cilantro
 Splash of Water
Coleslaw Dressing
 1 tbsp Olive Oil
 3 tbsp Lime Juice
 ½ tsp Apple Cider Vinegar
 1 tbsp Maple Syrup (or more, if you like it sweet!)
 ½ tbsp Vegan Mayo
Mango Salsa
 1 Mango, Diced
 2 tbsp Red Onion, Diced
 10 Cherry Tomatoes, Sliced
 1 tbsp Fresh Lime Juice
 1 tbsp Chopped Fresh Cilantro

Cook the fish according to package instructions. While that is cooking, assemble your sauce, coleslaw and salsa.


Cream sauce: add everything to a blender and blend until creamy and smooth. Use water sparingly, just so that the sauce and blend properly


Coleslaw: assemble the dressing and whisk together. Add the cabbage and toss to combine.


Mango salsa: Add everything to a bowl and toss to combine.

Assemble the Tacos

Take a taco shell (your choice if you want to heat them up prior to. We recommend heating corn tacos on a skillet for 2-3 minute each side, or under a broiler for less than 1 minute) - and add the coleslaw, fish, salsa, drizzle of the chipotle sauce and top with fresh cilantro.