Have you tried Gardein Fishless Filets yet? They are made with magic, I'm convinced of it. I made yummy fish tacos with them accompanied by corn & jalepeno coleslaw and a tasty crema. Enjoy.
INGREDIENTS
2 packages Gardein Fishless Filets
1 tsp chili powder
1 tsp cumin
1/2 tsp oregano
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 cup vegan mayonnaise
Juice of 1 lime
1 Tbsp maple syrup
2.5 cups shredded cabbage
2 Tbsp fresh cilantro, chopped
1 cup corn kernels
1 jalapeño, minced
(Taco sauce)
1/4 cup vegan sour cream
2 Tbsp vegan mayonnaise
2 Tbsp lime juice
1/2 tsp garlic powder
1/2 tsp paprika
1/8 tsp cayenne pepper
Flour tortillas
Sliced avocado
Lime wedges
DIRECTIONS
1. Preheat oven to 425°F. Place Gardein filets on baking sheet. In a small bowl combine the chili powder, cumin, oregano, paprika and salt. Sprinkle one side of filets with half the spices. Bake 12 minutes. Turn over and sprinkle filets with remaining spices. Bake another 12 minutes. Remove and set aside.
2. While filets are baking, stir together vegan mayonnaise, lime juice and maple syrup. In a medium bowl, combine cabbage, corn, jalapeño and cilantro. Pour dressing over coleslaw and toss to coat. Season with salt and pepper. Set aside.
3. In a small bowl, prepare taco sauce by stirring together vegan sour cream, vegan mayonnaise, lime juice, garlic powder, paprika and cayenne pepper. Add a pinch of salt.
4. Heat tortilla shells by wrapping in damp paper towels and microwave on high for 1 minute. Assemble fishless tacos with coleslaw, fishless filets and drizzled with sauce. Top with sliced avocado then drizzle with a little lime juice and sprinkle with chopped cilantro.
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