Vegan Fish Taco Bowl
Ingredients
Cabbage Slaw
-
1
cup
shredded red cabbage
-
1
cup
shredded green cabbage
-
1
cup
grated carrot
-
¼
cup
vegan mayonnaise
-
1
teaspoon
white vinegar
Pico de Gallo
-
½
cup
diced tomato
-
⅓
cup
diced red onion
-
1
tablespoon
minced fresh cilantro
-
1
tablespoon
minced fresh jalapeno (optional)
-
½
teaspoon
lime juice
-
to taste
salt and freshly ground black pepper
Fish
-
2
cans (14 ounces)
hearts of palm
-
2
teaspoons
lime juice
-
½
teaspoon
dulse seaweed flakes
-
a pinch
salt
Assembly
-
4
small
corn tortillas (cut into strips)
-
¼
cup
loosely packed fresh cilantro leaves
-
2
tablespoons
sliced fresh jalapeno
-
8
pieces
lime wedges
Instructions
- Prepare the cabbage slaw by mixing all ingredients in a bowl and refrigerating for 20 minutes.
- Prepare the pico de gallo by mixing all ingredients in a bowl and refrigerating for 20 minutes.
- Preheat the oven to 350°F (176°C) and prepare a baking sheet with oil or nonstick spray.
- Shred the hearts of palm in a mixing bowl, then mix in lime juice, dulse flakes, and salt.
- Spread the hearts of palm mixture on the baking sheet and bake for 12 to 15 minutes until golden brown.
- While the 'fish' is baking, prepare the tortilla strips on another baking sheet, brush with oil, and sprinkle with salt, then bake for 10 to 12 minutes until crispy.
- Assemble the bowls by dividing the slaw, pico de gallo, 'fish', and tortilla strips among 4 bowls, and garnish with cilantro, jalapeno, and lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
270
Total fat
10g
Total carbohydrates
44g
Total protein
5g
Sodium
178mg
Cholesterol
0mg
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