Meals

Cilantro Lime Fish-less Tacos

Vegan fish-less tacos, because who can say no to tacos?! When I made these last night for dinner I ate 4, and I’m having more for dinner tonight because they’re that good. Anyone will agree that cilantro and lime pair perfectly together, but when combined with red cabbage – the trio is simply divine. These irresistible fish-less tacos are so tasty, and perfect for any night of the week, not just Taco Tuesdays! Make these, trust me you will love them.
I’ve been wanting to attempt a vegan fish-less taco recipe for a while now, but when I saw Gardein’s fishless filets in the frozen section of my grocery store I knew the timing was right. Gardein makes it super easy for those wanting to re-create non-vegan dishes. They also offer vegan ‘chicken’, ‘beef’ and other products in freezer form. I was super impressed with the quality, and highly recommend their brand to any other vegans, vegetarians, or those just wanting to reduce their meat, poultry and/or fish intake!

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Total time: 30-35 minutes
Recipes makes: 6 tacos
Ingredients:
For the slaw: 
  • 2-1/2 cups red cabbage, shredded
  • 1 jalapeño, minced
  • 1/2 white onion, chopped finely
  • Juice of 1/2 lime
  • 2 garlic cloves, minced
  • 1 tablespoon vegan mayo
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon pink salt
To top: 
  • 1 avocado, sliced
  • 1/3 cup carrot, shredded
  • 1/3 cup cilantro, chopped
  • Vegan sour cream
  • Hot sauce (optional)
  • Lime

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Preparation:

1. To prepare the taco slaw simply combine your red cabbage, white onion, jalapeño, garlic, vegan mayo, lime juice, cayenne pepper, cumin and pink salt in a bowl and mix together. Set aside.

If you’ve never chopped red cabbage before simply wash it, peel off the outermost layer and cut off the bottom stem. Then cut your cabbage into half, and then halves again. You will now have 4 pieces. You can now slice your cabbage into smaller pieces. If you’re lazy (like me), you can use a food processor to break the cabbage up into smaller pieces. 

2. Cook your frozen fishless filets in the oven at 425 degrees Fahrenheit for 12-14 minutes (directions are on the bag).

3. While you’re waiting for your filets to cook you can prepare your shredded carrot, sliced avocado and chopped cilantro. Set aside.

4. It’s optional whether or not you want to heat your tortillas. I just popped mine into the oven for a few minutes while the filets were cooking.

5. Assemble your tacos by adding your filet, slaw, avocado, carrot, cilantro, vegan sour cream and hot sauce! Finally serve with a lime wedge on the side.

Enjoy!
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