These are very good, good for you and will fool most anyone into thinking they are having authentic fish tacos right on the beach in Baja California Norte.
This is not just a dish for vegans, but also for anyone who is allergic to seafood or fish.
If you don’t yet have access to Gardein products, use another suitable vegan fish filet. You may also prepare these grilled style, rather than a fried style.
Note: Many Chinese markets have a good selection of vegan meat substitutes in their frozen case. Additionally, if you are unable to find soft corn tortillas, you can substitute the hard tortilla shells, but wrap them in a warm flour tortilla to hold it all together.
Ingredients
8 soft Corn Tortillas
4 Gardein Vegan Fish Fillets, cooked and cut in half
1/2 cup Shredded Cabbage
1/4 cup Cilantro, coarsely chopped.
Lime wedges, to serve on side
Slice of Avocado, optional
Slice of Avocado, optional
Sauce:
4 Tbsp Vegan Mayonnaise
1 Tbsp Green Onion, finely chopped
1 tsp Mustard, yellow or Dijon
1 1/2 Tbsp Ketchup
1/2 tsp Old Bay Seasoning
1/8 tsp Black Pepper, freshly ground.
Serves 4, makes 8 tacos
Begin by preheating your oven to prepare the fish filets. While oven is heating, prepare your sauce.
Begin with your vegan mayo and add each ingredient one by one, gently folding them together. Set into the fridge.
Put your fish filets into the oven and cook as directed. Wrap your soft tortillas in aluminum foil and put into the oven for the last 3 minutes of cooking. Remove tortillas from oven and remove the fish filets.
Cut the filets in half and assemble your tacos. A soft tortilla, a small amount of sauce, then 1/2 fish filet, cabbage and more sauce. Finish with cilantro and fold in half. Serve with lime wedges on the side.
Hot sauce on the table is a must.
The Louisville Chef 