Okay, starting this post with an apology, as usual… it has been so long since I posted! I have no good excuses, and hope only that my dear readers forgive me, and accept my apology that comes with a delicious recipe.
But alas, I come back with a bang! This summer I’ve been spending a lot of time at the beach and one of my favorite places to eat is Rockaway Taco. They have lots of vegan options and very delicious tofu tacos that make my belly happy. They are also well-known for their fish tacos and I’m always like, hey guys, I’m here at the beach to swim with the fishies, not to hurt them. But I asked around about the ingredients and decided to make these bad boys myself.
But how would a vegan eat cruelty-free fish tacos, you might ask? Well, let me introduce you to the nom-nommy Gardein Fishless Filets. With a flaky inside and a delicious crispy outside, these tacos are so good that I CAN’T EVEN.
What makes this recipe so amazing is the crunch of the fishless filets, combined with the creamy avocado and spicy mayo, with even more crunch of the cabbage and radish. Everyone I’ve ever served this to immediately has their eyes glaze over with happiness when I make it.
Happy summer, and enjoy!!
Makes 4 tacos (Serves 2)
|4 soft tortillas
1 package of Gardein Golden Fishless Filet (6 pieces)
2 cups shredded red cabbage
2 radishes, thinly sliced
Spicy mayo (below)
1 bunch cilantro, finely chopped
1 limes, quartered
|1 avocado, mashed
1 small tomato
2 Tbsp diced red onion
Salt & pepper to taste
|1/4 cup of Just Mayo or Veganaise
Juice of 1 lime
1/4 tsp cayenne pepper
Salt & pepper to taste
Prepare Gardein Golden Fishless Filets according to package directions.
Meanwhile, mix together ingredients for guacamole and spicy mayo (separately).
Prepare Gardein Golden Fishless Filets according to package directions, until the outside is warm and crispy. Once they have finished cooking, cut each filet in half, lengthwise.
Place tacos on heated skillet until warm. Place 3 cut pieces of Gardein Golden Fishless Filets on each taco. Top filets with one tablespoon each of spicy mayo and guacamole, spreading them over the filets with the back of a spoon. Then top filets with cabbage and radishes. Sprinkle cilantro on top and serve each taco with a quarter lime for squeezing over finished taco. Fold taco to serve.