With the warm weather coming around, we found ourselves missing some of our favourite patio dishes. These “fish” tacos are a perfect light summer dish. Topped with pico de gallo, cauliflower slaw and spicy mayo, this dish is sure to be one of your favourites!

Prep time: 30 minutes

Cook time: 15 minutes


  • 4 large portobello mushrooms (sliced into thick strips)
  • 1 small tomato (diced)
  • 1/2 an onion (diced)
  • A small handful of cilantro (diced)
  • 2 cups of cauliflower slaw (or cabbage)
  • 2-3 cups of breadcrumbs
  • 1 cup of all purpose flour
  • 6 small corn tortillas
  • 1/4 tsp of salt
  • 1/4 tsp of pepper
  • 1/2 tsp of garlic powder
  • 1 tbsp of extra virgin olive oil
  • A small bowl of cashew or almond milk
  • 1/4 cup of vegan mayo
  • 1-2 tbsp of sriracha sauce
  • 1/2 of a lime (sliced)


  1. Place your diced tomatoes in a bowl along with your diced onion and chopped cilantro. Set aside
  2. Pour your breadcrumbs, flour, salt, pepper and garlic powder onto a large plate. Mix well to combine all dry ingredients
  3. Coat all of your sliced portobellos in your cashew milk
  4. Transfer your coated mushrooms onto your plate of breading. Be sure to evenly coat mushrooms in breading on all sides
  5. Pour your olive oil into your air fryer and set to 375. If you don’t have an air fryer you can pan fry them on medium heat with a generous amount of canola oil
  6. Once air fryer is preheated carefully place mushrooms in dish and cook for roughly 10-15 minutes or until golden brown and crunchy
  7. While your mushrooms are frying, set out your corn tortillas
  8. Top your tortillas with a spoonful of your pico de gallo and a small sprinkle of your cauliflower slaw
  9. In a bowl mix your vegan mayo and sriracha
  10. Once mushrooms are done, use tongs to place them on your corn tortillas (they will be hot!)
  11. Finally drizzle with spicy mayo and lime juice, enjoy!

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