In a large skillet, heat remaining tablespoon of oil and portion about 1-1.5 cups of the cabbage slaw into the skillet, adding the jalapeno slices. In Southern California, fish tacos are widely available in taquerias. On a clean work surface, brush the tortillas lightly with olive oil on both sides. soups. * need minimum of 1 hour to pickle – so make ahead of time. Allow them to pickle for at least one hour or for best results, let the onions pickle overnight. Assemble the tacos by first cutting each filet in half. Season with salt and pepper, as desired. Cut up the fishless filets into smaller pieces and place generously into tortillas. ***This recipe was created by our friend, Girls Gone Sporty! Our site uses cookies and collects information in accordance with our Privacy Policy. Skip to main content Main navigation. Garnish with fresh cilantro and serve immediately. To make wine pickled onions, add ingredients listed to a small bowl and whisk to mix thoroughly. While the filets are baking, assemble the wine pickled onions, make the citrus cilantro aioli and shredded cabbage. So while vegan fish tacos … While the fishless filets cook, place the red onion, cabbage, cilantro, lime juice and one tablespoon of olive oil into a large bowl and toss. Bake your fish filets and when they are done, start constructing your tacos with cabbage, avocado, sauce and cilantro in your corn tortilla. plant-based jerky. Prepare fishless filets according to package instructions, flipping them halfway through cooking to ensure even crispness. FISHLESS FILETS Sautee over medium-high heat until vegetables begin to soften. Enjoy the tacos with sweet potato fries or a pineapple-cucumber salad. In a small bowl, add ingredients listed and whisk to mix thoroughly. Cut into thin strips and arrange on a parchment-lined baking sheet. 1 pkg gardein fishless filets ; shredded cabbage; 1/2 cup sour cream (or vegan option) 1/4 cup salsa verde; cilantro; 6 corn tortillas; 1 avocado; preparation. red onions, peeled and sliced paper-thin on a mandolin. By clicking the "I Understand" button, by closing this banner, or continuing to navigate on our site, you agree to our Privacy Policy. Place the fishless fish fillets onto a baking sheet and bake for 10-15 minutes, following the instructions on the gardein products. Place the fishless fish fillets onto a baking sheet and bake for 10-15 minutes, following the instructions on the gardein products. fishless. meals. When the fishless filets are heated through and the exterior of the are crispy, remove from oven. Our site uses cookies and collects information in accordance with our Privacy Policy. ASSEMBLING THE TACOS Arrange the fish on a parchment lined baking sheet and bake for 18-20 minutes, flipping halfway through, until browned and crispy. In a bowl mix sour cream, 1/2 avocado and salsa verde. chick’n and turk’y; beefless and porkless; fishless; meals; plant-based jerky; soups; Meatless Monday; Buy Now; Facebook; Pinterest; Twitter; Instagram ; chick’n and turk’y. CITRUS CILANTRO AIOLI Gently massage the onions so they absorb the liquid. By clicking the "I Understand" button, by closing this banner, or continuing to navigate on our site, you agree to our Privacy Policy. If desired, spoon ranch dressing (or vegan option). Find delicious vegan fish with Gardein's Golden Fishless Filet at your local grocery store. WINE PICKLED ONIONS Heat the oven to 425°F. Enjoy! Top with fresh cabbage slaw and avocado slices. baja fishless tacos These fishless tacos are the perfect lunch for a summer day. While the fishless filets cook, place the red onion, cabbage, cilantro, lime juice and one tablespoon of olive oil into a large bowl and toss. Products. They’re served in soft corn tortillas, grilled or fried with cabbage slaw, crema, and a lime to squeeze on top. beefless and porkless. Next, add a couple spoonfuls of the aioli and then top with shredded cabbage and wine pickled onions. Serve the tacos with extra aioli, lime wedges and your favorite hot sauce. The crispness of the Gardein fishless filets, the sharpness and bite from the wine pickled onions and the finishing bright aioli complete this simple Baja favorite. Store in a sealed container in the refrigerator, where they will keep for up to one week. To soften the tortillas, lightly steam them or put them in the oven for one minute.