Fish “Tacos”


Credit for this recipe goes to my older sister, who’s been vegan since her high school days and only recently started eating fish again. She told me fish tacos are amazing, and tilapia is the best fish for the job. I’d never had tilapia before, but it tasted like other white fishes do (um, good).

Ingredients (serves 6 to 7)

brown rice wraps

About 3 pounds tilapia

1 small green cabbage, diced

vegan mayonnaise, to taste

fresh parsley to garnish

salt and pepper, to taste

1/2 jar salsa (it’s faster) OR

5 medium tomatoes, diced

1 lime, juiced

1/2 teaspoon oregano

1/2 teaspoon cumin

1/2 teaspoon dill

1 teaspoon cayenne


1. Chop the cabbage into small, bite-sized pieces.

2. Heat olive oil in a skillet, and fry the fish, about three minutes per side.

3. Make your salsa (unless using store-bought).

4. Mix vegan mayonnaise with some cabbage and salsa in a bowl,  according to taste. Add some parsley

5. Heat the brown rice wraps in the microwave or the oven for about a minute. Add the cabbage mixture and some fish onto the wrap, garnish with salt and pepper, and enjoy!

Tip: Try to use the brown rice wraps the same day you buy them. While they still taste great a few days down the line, the freshness of a newly opened package is very noticeable. So, if your fish “taco” falls apart (as mine did), just rearrange the contents in a bowl. It’s a different look, but the same great taste!


Tags: ,

Categories: Main dish, Meat, Seafood, Wrap


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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