Vegan Bowl Attack: Fish Taco Bowl

Vegan "Fish" Taco Bowl recipe from Vegan Bowl Attack by Jackie Sobon on @beardandbonnet

Growing up in the south, I was never really exposed to the whole fish taco craze. But, man, when I moved to Southern California, it was all up in my face! I’ve never seen anything like it. People are PASSIONATE about their fish tacos, and where they get them out here. Since we don’t eat fish, it’s been a local food phenomenon that we just can’t seem to wrap our heads around. Until now! You guys, my friend Jackie of Vegan Yack Attack’s new cookbook Vegan Bowl Attack is so great. Seriously, meals in bowls are the best, but guess what was on the cover…a vegan fish taco bowl!

You don’t need fish to make this Vegan Fish Taco Bowl. You heard me right!

I really like how Jackie used tender, flaky hearts of palm to make these faux fish taco bowls. Especially since I am not a big fan of the super processed meat alternatives that seem to be popping up all over the vegan market these days. Hearts of palm are a great alternative to fish. It’s light and flaky just like fish and really lends itself as a blank canvas to the other flavors you pair with it.

Vegan Bowl Attack by Jackie Sobon on @beardandbonnet

Now, back to Jackie’s book, Vegan Bowl Attack– it’s fun, approachable vegan food that literally anyone at your table can enjoy. There is even a recipe for gluten free strawberries & cream hush puppies! You guys know I am ALL over that one!

Looking for legit fish taco bowls? Check out these Chile-Lime Fish Taco Bowls!!

If you’ve tried this Vegan Fish Taco Bowl Recipe, I would be so grateful if you would rate it. Let me know what you think in the comments below. I just love hearing from you and your reviews and comments really help others that visit This Mess is Ours!


Vegan “Fish” Taco Bowl

  • Author: Vegan Bowl Attack by Jackie Sobon
  • Yield: 4 servings 1x


For the cabbage slaw:

  • 1 cup (70 g) shredded red cabbage
  • 1 cup (70 g) shredded green cabbage
  • 1 cup (110 g) grated carrot. cup (60 g)
  • ¼ cup (60 g) vegan mayonnaise (soy-free, if necessary)
  • 1 teaspoon white vinegar

For the pico de gallo:

  • ½ cup (90 g) diced tomato
  • ⅓ cup (55 g) diced red onion
  • 1 tablespoon (1 g) minced fresh cilantro
  • 1 tablespoon (6 g) minced fresh jalapeno (optional)
  • ½ teaspoon lime juice
  • Salt and freshly ground black pepper, to taste

For the “Fish”:

  • 2 cans (14 ounces, or 400 g each) hearts of palm, drained
  • 2 teaspoons lime juice
  • ½ teaspoon dulse seaweed flakes
  • Pinch of salt

For the assembly:

  • 4 small corn tortillas cut into strips
  • ¼ cup (4 g) loosely packed fresh cilantro leaves
  • 2 tablespoons (11 g) sliced fresh jalapeno
  • 8 lime wedges


To make the cabbage slaw:


I pan fried my tortilla strips in a skillet with olive oil because I really wanted a little crunch, but baked is super good too!

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What are the health benefits of heart of palm?

Heart of palm, the fruit inside palm trees, is low in carbohydrates and fat which aids in weight loss. It has essential nutrients such as potassium, zinc, and phosphorous. Heart of palm is known to lower blood pressure and aid in bone health.

Click here for more information on the health benefits of heart of palm.

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