Baja Fishless Tacos | Plant-Based

Baja Fishless Tacos | Plant Based

Details

These plant-based fishless tacos are the perfect lunch for a summer day. The crispness of the fishless filets, the sharpness and bite from the wine pickled onions and the finishing bright aioli complete this simple Baja favorite.
  • Serves: 4 to 6
  • Active Time: 25 mins
  • Total Time: 50 mins
  • Views: 9,437
  • Success: 100%

Steps

Step 1: Preparing Your Mise en Place

• 1 (10.1-oz) pkg Gardein Fishless Filets
• 1/2 cup Wine Pickled Onions
• 1/4 cup Citrus Cilantro Aioli
• 1 1/2 cups shredded cabbage

Method

Prepare the Fishless Filets according to package instructions, flipping them when they are cooked halfway through to ensure even crispness. While the filets are baking, prepare your mise en place.

Assemble the Wine Pickled Onions, Citrus Cilantro Aioli and shredded cabbage.

Step 2: Assembling the Tacos

• 6 to 8 corn tortillas
• 1 lime, sliced in wedges, for garnish
• cilantro sprigs, for garnish

Method

To soften the tortillas, lightly steam them or put them in the oven for one minute.

Assemble the tacos by first cutting each filet in half. Next, a couple of spoonfuls of the aioli and then top with the shredded cabbage and wine pickled onions. Garnish with fresh cilantro and serve immediately.

Serve the tacos with extra aioli, lime wedges and your favorite hot sauce.

2 Comments

  • Yola M
    Yola M
    This looks so delicious, I would love to try this recipe but we don't have the vegan "fish" where I am (Australia). Do you have an alternative I can use, or perhaps a homemade version of this fish fillet? Thank you.
  • Dawn T Rouxbe Staff
    Dawn T
    Unfortunately this is a unique product; however tempeh seems to work really nicely in tacos. I have also come across quite a few recipes for deep-fried tofu. The tofu (extra firm tofu) is generally seasoned and then battered like the fish in fish & chips. Hope that helps. Cheers!

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