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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.