I’ve always loved fish and chips and fish tacos and since being vegan, I’ve experimented with all sorts of recipes and this one is by far my favorite! I just returned from Baja and was inspired to create a more spicy version of my regular recipe. I love that there is no added oil when heating up the corn tortillas. They taste just as good and it’s healthiest to use minimum oil when cooking! These fish(less) crispy white meat fillet tacos with homemade vegan Mayo Sriracha Sauce would be perfect for a Cinco de Mayo celebration or on Taco Tuesdays. Enjoy! #fishlessfish #vegantacos #tacos #nooil #veganfortheanimals #veganfoodshare #crueltyfreetacos #veganmexicanfood #compassionbeginsonyourplate #noanimalsharmed #saturdaysnackdown #janeunchained
The ingredients for the fish(less) tacos.
The vegan fish used in the tacos.
Perhaps you’d prefer a bowl instead of tacos?
Check out the finished product. Do these look delicious or what?
I definitely think you should try making these at home. They are so very delicious, and perfect for Cinco De Mayo!
Protein Packed Baja Fishless Tacos: Serves 4
Gardein Golden Fishless Filets
Corn Tortillas (use two per person)
Shredded White or Green Cabbage (easiest is to buy one bag pre-packaged, already shredded)
cilantro
parsley
tomato
jalapeno
avocado
lime
salt and pepper to taste
Homemade Sriracha Mayo Taco Sauce
*I also made a protein-packed brown rice fish fillet bowl with all the above ingredients (minus the corn tortilla.) I just filled a bowl with warm brown rice and piled on all the delicious ingredients!
Recipe:
Set oven temp to 425 degrees
Wash all vegetables thoroughly and dice tomato, jalapeño, and avocado.
Pick the stems off a small bunch of cilantro and parsley.
Cut the lime into wedges
Put Gardein Fishes filets on an engrossed cooking sheet. Cook for approx. 20 minutes, turning once.
While vegan fish fillets are cooking, heat corn tortillas over a low-medium flame on the stovetop (watch the video and always use tongs; don’t use your fingers) and after cooking, place tortillas into taco holder. Begin placing ingredients into the shells, starting with the shredded cabbage. I like to cut the fish(less) fillets into 3 vertical strips and place in the middle of the taco shell and then build up with all the ingredients. Top with the cilantro, parsley and a couple of thin jalapeño slices. Squeeze lime on top and use salt and pepper to taste. Add the homemade Sriracha Mayo Sauce last. ENJOY!
Homemade Sriracha Mayo Taco Sauce:
2 tablespoons Sriracha Sauce
2 tablespoons Chili Garlic Sauce
1/2 cup “Just Mayo” vegan mayonnaise
Mix together and pour over the tacos
Erin Riley-Carrasco, posing with her fish(less) vegan tacos.
