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