Skip to main content

Vegan Fish Tacos - No Guilt!

These are very good, good for you and will fool most anyone into thinking they are having authentic fish tacos right on the beach in Baja California Norte. 

This is not just a dish for vegans, but also for anyone who is allergic to seafood or fish.


If you don't yet have access to Gardein products, use another suitable vegan fish filet. You may also prepare these grilled style, rather than a fried style. 

Note: Many Chinese markets have a good selection of vegan meat substitutes in their frozen case. Additionally, if you are unable to find soft corn tortillas, you can substitute the hard tortilla shells, but wrap them in a warm flour tortilla to hold it all together. 

Ingredients

8 soft Corn Tortillas
4 Gardein Vegan Fish Fillets, cooked and cut in half
1/2 cup Shredded Cabbage
1/4 cup Cilantro, coarsely chopped. 
Lime wedges, to serve on side
Slice of Avocado, optional

Sauce:
4 Tbsp Vegan Mayonnaise
1 Tbsp Green Onion, finely chopped 
1 tsp Mustard, yellow or Dijon
1 1/2 Tbsp Ketchup
1/2 tsp Old Bay Seasoning
1/8 tsp Black Pepper, freshly ground. 

Serves 4, makes 8 tacos

Begin by preheating your oven to prepare the fish filets. While oven is heating, prepare your sauce. 

Begin with your vegan mayo and add each ingredient one by one, gently folding them together. Set into the fridge. 

Put your fish filets into the oven and cook as directed. Wrap your soft tortillas in aluminum foil and put into the oven for the last 3 minutes of cooking. Remove tortillas from oven and remove the fish filets. 

Cut the filets in half and assemble your tacos. A soft tortilla, a small amount of sauce, then 1/2 fish filet, cabbage and more sauce. Finish with cilantro and fold in half. Serve with lime wedges on the side. 

Hot sauce on the table is a must. 

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

The garden enclosure is finished!

This weekend the garden enclosure was finished and most everything has been planted. I planted three types of potatoes, Yellow Finn, Purple Viking and Desiree. 



I also planted some garlic in with the tomatoes, as I heard that the garlic will keep down the aphids and hopefully the spider mites. However, interesting note, beans do not do well with garlic. 

I just have some of the late geminating hot chilies still to go in and then I will direct sow some collard greens and maybe some additional carrots. 

I think the linseed oil looks great as a finish and the wood seems to be very well nourished. I like the color it's taken on and the upkeep should be just a light coat just once a year.

For those who have asked, the panels swing outwards and upwards and then are propped with a pole, which you can see leaning against the right of the enclosure. 

It's such a simple system and effectively it has made the garden secure, and with the drip irrigation system, mostly self sufficient.

I fully u…

Whole Green Moong Dal-Indian Comfort Food

Dal is an Indian staple which can be eaten in the morning, lunch, dinner as a side dish or for a snack. It can be eaten with rice, bread or on its own. Bottom line, it is Indian comfort food. A thick stew of moong (mung) beans, spices and creamy goodness. It is often made with spilt moong dal, but I prefer to use the whole moong dal
I had eaten various types of dal in many places around the word, including India and was always impressed with its creaminess, but speaking frankly I wouldn't have gone out of my way to make it at home. A friend kept mentioning that he was gong to cook “mug” which was a recipe from his Indian friend and I finally asked what he meant and he said moong dal.
I was intrigued and after comparing many recipes from my own cookbooks and online, I came up with this recipe which is nothing short of amazing. The house smelled wonderful while it was cooking and the flavor was hearty, wholesome and a bit spicy and just perfect for a fall afternoon. 

Additionally, it i…