Fish Tacos
One of the things that we missed when giving up meat, fish and dairy was being able to have a fish fillet or fish taco. In recent years, there have been a lot of advancements as far as what can be made plant-based and what cannot. To be fair, there are plant-based version of just about everything out there. When we discovered plant-based fish fillets, we knew immediately what we had to make. Tacos!
Here is a quick recipe for a busy evening or even a quiet evening for two at home. These are never a disappointment when they're made. With a few simple ingredients you have a winning meal.
Here is a quick recipe for a busy evening or even a quiet evening for two at home. These are never a disappointment when they're made. With a few simple ingredients you have a winning meal.
- Gardein Fish Fillets
- Street taco sized-torillas
- Coleslaw mix
- Oil
- Salt & Pepper
- Fresh Avocado
- Spicy Mayo
- Start by heating the oven to the temperature listed on the fillet bag. Cook the fish fillets as directed.
- While the fillets are cooking, mix up one to two cups of coleslaw mix with the oil and some salt and pepper for taste. Set aside.
- Once the fillets are done cooking and have cooled for a second, assemble the taco. Start by placing two spoonfulls of coleslaw mix into each tortilla, top with a fish fillet. Drizzle with spicy mayo.
- Serve with a side garnish of fresh avocado and some fries.
Enjoy!
- While the fillets are cooking, mix up one to two cups of coleslaw mix with the oil and some salt and pepper for taste. Set aside.
- Once the fillets are done cooking and have cooled for a second, assemble the taco. Start by placing two spoonfulls of coleslaw mix into each tortilla, top with a fish fillet. Drizzle with spicy mayo.
- Serve with a side garnish of fresh avocado and some fries.
Enjoy!
