Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 6 servings | Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes
These easy vegan fish tacos are a great lunch or dinner for busy folks on the go! The Gardein Fishless Filets are the most amazing vegan fried fish substitute, and the flavors of the mango salsa, spicy mayo, and fresh veggies go perfectly together. The corn tortillas and cabbage add a nice crunch. Try these out for your next Taco Tuesday, or any night of the week!
Taco Ingredients:
1 tbsp vegetable oil
6 corn tortillas
Cabbage
Avocado
3 tbsp Sriracha
1/2 cup vegan mayonnaise
Spanish rice (for in the taco or on the side... or both!)
Mango Salsa Ingredients:
2 large mangoes
2 roma tomatoes
1/4 cup diced red onion
1 can of corn
1 large handful of cilantro
Spicy Mayo Ingredients:
3 tbsp Sriracha
6 tbsp vegan mayonnaise
Directions:
Cook the Spanish rice according to the directions on the box.
Heat a large frying pan over medium heat.
Add 1 tbsp of oil in the pan.
Add the frozen fishless filets to the frying pan and flip them a few times to get them evenly coated in the oil.
Fry on both sides for 4-5 minutes each, or until the filets are warmed through.
In the meantime, prep the mango salsa.
Finely chop all the ingredients for the mango salsa and put them in a large bowl. Stir to combine evenly and set aside.
Make the spicy mayo by mixing the Sriracha and vegan mayo together in a small bowl.
Prep the rest of your taco ingredients: chop the cabbage and slice the avocado.
Once the Gardein filets are done frying, remove them from the pan and wipe the pan clean.
Heat the clean dry frying pan on the stove again over medium heat.
Place a corn tortilla in the frying pan.
Heat the tortilla for 1-2 minutes on each side.
Repeat with the remaining tortillas,
Remove and immediately assemble your tacos: 1 fishless filet, 2 avocado slices, cabbage, mango salsa, and 1 tbsp of spicy mayo. Serve with a side of rice.
Tips and Tricks:
Prep all the ingredients ahead of time, including the salsa and mayo, for a quick and easy taco bar! Fry up the fishless filets and corn tortillas when you're ready to eat.
Save all of the ingredients in their own individual air-tight containers in the fridge for up to 7 days.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 6 tacos (nutrition facts below are for 1 taco)
Calories: 316
Total Fat: 17g
Carbs: 36g
Protein: 9g
^ Nutrition facts include the taco, salsa, and mayo ingredients listed above, excluding the rice. Nutrition facts may change slightly if different quantities of ingredients are used or added.
