Vegan ‘Fish’ Tacos

These 100% vegan (thanks, Gardein!) tacos are super delicious and super easy. If you have an airfryer you don’t even have to LOOK at your stove to get these bad boys on the table. The layering of fresh ingredients brings in a variety of colors and textures that pack a visual punch. They’re one of my ‘cheat’ meals in that they look much fancier and harder to prepare than they are.

These are best enjoyed with a drizzle of salsa verde and the cold cerveza of your choice. I also love them with arugula drizzled in olive oil and vinegar dressing with a few dashes of lemon pepper (as shown).

This recipe makes approximately 8-10 street tacos.

INGREDIENTS

1 package of Gardein Golden Fish-Less Filets
8-10 ‘street-style’ tortillas

SPICY MAYO SAUCE

1/2 cup Follow Your Heart Veganaise or vegan mayo of choice
1 TBSP sweet relish
1 TBSP chili paste
Dash of cayenne pepper (to taste)
1 TSP lime juice (to taste – use a section of your fresh lime or premade juice)

TOPPINGS

4-5 small radishes
Fresh cilantro
1/2 CUP sliced/shredded purple cabbage
Pico de Gallo (store bought or homemade – diced cilantro, onions & tomato)
1 medium lime
1 large avocado

INSTRUCTIONS

Place your filets in the air fryer basket. Set the temp to 400 and timer to 15 minutes. (if you do not have an air fryer, follow the oven preparation instructions on the package.

Place vegan mayo and chili paste in a small bowl and whisk with a fork until well combined. Add your relish, cayenne

If you’re cooking using an airfryer quickly toss your filets and then allow them to continue baking.

Dry your produce then chop radishes into thin slices, dice your cilantro and shred/slice your cabbage. Set toppings aside. If you’re making your own pico, this is the time to dice and combine those ingredients as well.

Check your filets again if you’re air-frying. By now, they’re probably almost done (minutes 12-15). Allow them to remain in the air fryer until they’ve reached your desired level of crispiness.

Carefully halve the avocado, remove the pit, slice and scoop. You want this to happen relatively close to your serving time so the avo is still cool.

Remove filets from oven/air fryer, and put your tortillas into the air-fryer at 400 degrees for 2 minutes. Now slice each filet length-wise to make two pieces.

Remove warmed tortillas from the air-fryer and place on plates. For each taco layer a spoonful of spicy mayo followed by 1-2 pieces of filet, cabbage, radish, pico and a slice of avocado. Sprinkle fresh cilantro on top followed by a liberal squirt of lime and a few dashes of sea salt.

Enjoy!

Personally, I’ve never been a big fan of ‘fishy’ fish and I always preferred sushi over the cooked variety – before becoming vegan, of course. These filets from Gardein give me enough fish flavor to set off the other ingredients, but not enough to put me off. If you prefer a ‘fishier’ taste, try tossing the hot filets with seawood flakes or adding seawood flakes to the spicy mayo. This will help enhance the, uh….oceanic flavors. Happy eating!