Everyone love tacos.

These filling pockets are a whole lot of fun to put together, and you can easily sub out any of the ingredients for anything you fancy. Ingredients such as black beans are a great vegan substitute if you’re going flexitarian, but if you’re looking to replicate a similar taste and texture to your favourite meats in your tacos, then this vegan fish taco recipe from Quorn is perfect for you.

Here, all the ingredients and steps you need to make some vegan fish tacos in a jiffy.

vegan fish tacos


  • 200g Quorn Breaded Fishless Fillets
  • 1 cucumber
  • 3 tomatoes
  • 1 carrot
  • 1 head of lettuce
  • 4 small tortilla wraps
  • Coriander
  • Vegan creme fraîche

For the guacamole:

  • 2 avocados
  • 1 green chilli
  • 2 garlic cloves
  • 1 lime
  • Salt
  • Pepper


  1. Prepare the Fishless Fillets according to the instructions on the pack.
  2. Slice the tomatoes and cucumber, shred the carrot and remove the lettuce leaves from the stalk.
  3. To make the guacamole, mash the avocado with the de-seeded chilli and the garlic. Mix together with the juice of the lime, then season with salt and pepper.
  4. In a griddle pan, quickly heat the tortilla pieces on each side.
  5. Break the fillets and serve in the tortilla bread, with the vegetables, guacamole and vegan creme fraîche. Garnish with coriander.

(Hero, featured image and recipe credit: Quorn)


While the Fishless Fillets from the original recipe isn’t available in Singapore just yet, the brand’s fishless fingers are a great alternative too. Besides, they come in a long, rectangular shape that fits perfectly into a taco too.

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Who’s gonna pass up on a crisp, hard taco shell? Not us, that’s for sure. These are made with a classic mix of ground corn flour, vegetable oil and water for the ultimate taco.

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If you’re not too fond of the mess that hard taco shells make, then these soft taco shells should do the trick. Simply pop them over the stove to get the iconic grill marks and you’ll be good to go.

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Creme fraiche is easy to get in the store — unless you’re vegan of course. Thankfully we’ve found the perfect alternative: the Oatly vegan creme fraiche. Besides being crafted from a fermented oat base, it is also free from lactose, milk protein and soya.

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You can always free-form your tacos on a nice plate, but if you’re a stickler for organisation, then you should definitely get one of these taco holders. This particular one can hold up to four hard or soft shell tacos each time.

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Jocelyn Tan
Jocelyn Tan is a travel and design writer who's probably indulging in serial killer podcasts or reading one too many books on East Asian history. When she actually gets to travel, you can find her attempting to stuff her entire wardrobe into her luggage. Yes, she's a chronic over-packer.