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Tacos with
Vegan Fish Fillets - 12 Old El Paso
Taco Shells
-
1/2 cup (120 ml) cabbage, shredded
- 1 carrot, grated
- 4 tbsp (60 ml) red onion, finely
chopped
- 1 tsp
(5 ml) lime juice
- 1/2 cup (120 ml)Tofutti
Sour Supreme
- 1/2 tsp (3 ml) dry cilantro
leaves
- 2
green onions, finely chopped
- 1 avocado, peeled and finely
diced
- 1 plum
tomato, finely diced
- 5 tbsp (75 ml) vegetable oil,
divided
- 1/2
tsp (5 ml) chili powder
- 1/4 tsp (2 ml) dry oregano
- 1/4 tsp (2 ml)
salt
- 1/4 tsp
(2 ml) pepper
-
8 Sophie's Kitchen Breaded Vegan Fish
Fillets or 8 gardein fish-free golden
filets
Bake the taco shells according to the package
directions.
Combine the cabbage, carrot, red onion, lime juice,
sour supreme, cilantro leaves, green onions and avocado in a large bowl, mixing
well. (Set aside the tomato until ready to
assemble.)
Whisk together 3 tbsp (45 ml) of the vegetable oil,
chili powder, oregano, salt and pepper. Coat the frozen vegan fish fillets on
both sides with the mixture
In the remaining vegetable oil, over medium heat,
sauté the vegan fish fillets according to the package directions. Allow
to cool slightly, then chop into pieces about the same size as the avocado and
tomato. Add, along with the tomato, to the original combination and mix well.
Stuff the taco shells and enjoy !
Serves 4.
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