I spent a gloriously beautiful morning biking around Birmingham with my husband, riding our bikes from our home in Avondale over to and through the amazing Railroad Park and catching the tail end of the Cycliad bike race. It was absolutely sunny and warm and perfect, and as we rode home through the Lakeview District I had a real pinch-me moment where everything just seemed perfect. What an outstanding way to spend a morning!
The riding and the sun really gave me an appetite, and I wanted something fresh and light and creamy and good. My husband has been talking about vegan fish tacos for a couple of weeks, and with Cinco de Mayo on Tuesday it seemed like a great time to put something together. The geniuses at Gardein have succeeded in making a vegan fish cake that tastes so much like real, actual fish that I’m halfway convinced they’re pulling one over on us (but I know they’re not!). So we are finding any excuse we can to eat them- while camping, in sandwiches, drenched in vinegar with a side of fries. Naturally the next step is stuffing them in tacos. It’s only logical.
What I came up with is simple and easy. It’s really just a bit of chopping, mixing, and if you feel like it, some quick sautéing and then BOOM! The best meatless fish tacos you could wish for. And yes, while the ‘fish’ portion of this dish is really quite good, what really stands out is the Cilantro-Lime Broccoli Slaw. I want to eat this every day. It’s so amazing and flavorful, I really think I’m going to start bringing it to every potluck I go to from now on. I seriously stood at the kitchen counter and ate the slaw with my fingers, picking out pieces with my fingers and eating it like candy. So, so good.
Ingredients:
For the Slaw:
The zest of one lime
The juice of 1 1/2 limes
1/2 cup plain, unsweetened yogurt (I used SoDelicious Unsweetened Coconut Milk ‘yogurt’ to make it vegan)
2 T Veganaise (or mayo)
1/2 teaspoon garlic powder
1/4 cup very finely chopped cilantro (more if you want a bigger cilantro kick)
Around 6-8 ounces pre-prepared Broccoli Slaw
1/3 cup finely shopped red onion
For the tacos:
1 package Gardein Golden Fishless Fillets (You could sub black beans if you don’t have access to them)
Your choice of corn or flour tortillas, fajita sized
One avocado, with the flesh sliced thinly
Thinly sliced Serrano or ancho peppers for kick (optional)
Any sautéed vegetables you might enjoy- I kept it simple and just used yellow peppers and sweet yellow onion (optional)
Preparation:
Bake or pan-fry the Fishless Filets according to package directions. While the filets are cooking, get any vegetables you want sautéed cooking on the stove in a non-stick pan.
While the filets and veggies are cooking, go ahead and prepare the slaw. Combine the first six ingredients to make the dressing, and mix thoroughly. I found that adding and mixing the yogurt and Veganaise together first helped me incorporate them with each other better, and then I added the rest. After those first six ingredients are thoroughly combined, add the slaw and the red onion and toss them in the dressing, coating the slaw and onions completely. Pop it in the fridge until you’re ready for it. Try not to eat it with your fingers like a complete barbarian (I failed at this step).
Once your Fishless Filets and veggies are done, you’re about ready to assemble. If you are using corn tortillas, toast them on each side in a lightly oiled skillet before putting the filling in them. Load up your tortillas, corn or flour, with a fillet sliced in half in the bottom, and then pile on the slaw, veggies, avocado, and any Serrano peppers you might desire.
Be prepared to wolf them down speechlessly and without ceremony, and hope that other diners don’t judge your table manners based on this one encounter.
Serves four
Vegan Fishless Tacos with Cilantro-Lime Broccoli Slaw Recipe
Ingredients
- For the Slaw:
- The zest of one lime
- The juice of 1 1/2 limes
- 1/2 cup plain unsweetened yogurt (I used SoDelicious Unsweetened Coconut Milk 'yogurt' to make it vegan)
- 2 T Veganaise or mayo
- 1/2 teaspoon garlic powder
- 1/4 cup very finely chopped cilantro more if you want a bigger cilantro kick
- Around 6-8 ounces pre-prepared Broccoli Slaw
- 1/3 cup finely shopped red onion
- For the tacos:
- 1 package Gardein Golden Fishless Fillets You could sub black beans if you don't have access to them
- Your choice of corn or flour tortillas fajita sized
- One avocado with the flesh sliced thinly
- Thinly sliced Serrano or ancho peppers for kick optional
- Any sautéed vegetables you might enjoy- I kept it simple and just used yellow peppers and sweet yellow onion optional
Instructions
- Bake or pan-fry the Fishless Filets according to package directions.
- While the filets are cooking, get any vegetables you want sautéed cooking on the stove in a non-stick pan.
- While the filets and veggies are cooking, go ahead and prepare the slaw. Combine the first six ingredients to make the dressing, and mix thoroughly. I found that adding and mixing the yogurt and Veganaise together first helped me incorporate them with each other better, and then I added the rest.
- After those first six ingredients are thoroughly combined, add the slaw and the red onion and toss them in the dressing, coating the slaw and onions completely.
- Pop it in the fridge until you're ready for it.
- Once your Fishless Filets and veggies are done, you're about ready to assemble.
- If you are using corn tortillas, toast them on each side in a lightly oiled skillet before putting the filling in them.
- Load up your tortillas, corn or flour, with a fillet sliced in half in the bottom, and then pile on the slaw, veggies, avocado, and any Serrano peppers you might desire.
- Serves four
Our family doesn’t typically eat vegan, but we are trying to implement a more plant-based diet…this looks like something we’d all enjoy. Thanks!
This will bring my crew a-runnin.
This sounds great! I didn’t know Gardein has Golden Fishless Fillets – I must try!
This is the first I’ve heard of Gardein. We aren’t vegan but those tacos look delish!