Vegan Fish Tacos

Greetings veganites- I experimented with a new recipe this week, one using vegan seafood. I will comment that so far my experience with vegan seafood has been a little lack-luster. That being said, when it comes to vegan fish I find that leftovers the next day are always better, giving the fake fish more time to marinade in whatever sauce you made. That was definitely the case for these vegan fish tacos.

First you will want to make the marinade to soak the “fish” in. Whisk together these items to make the marinade:

  • 3 TBsp pistachio oil (of course I bought this when it was on sale at Trader Joe’s)
  • 2 TBsp red wine vinegar
  • 3 TBsp cilantro
  • 1 TBsp hot sauce
  • 2 TBsp lime juice
  • 2 TBsp agave
  • 2 TBsp garlic
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • a dash of salt and pepper

I used a fake “lemon fish cutlet” from the local Asian Food Store’s frozen section, conveniently labeled as all vegan. I poured the marinade over the fish in a tupperware container and kept that in the fridge for a couple hours.

photo 3

Then when dinner time was close I fried up the cutlets, with the excess marinade, in a skillet.

This was then served in taco style with mango salsa from Trader Joe’s, and a creamy dressing to top the taco. For the dressing whisk together these ingredients:

  • 1/2 cup tofutti sour cream
  • 3 Tbsp nayonaise
  • 2 TBsp hot sauce
  • 2 TBsp lime juice
  • 1 Tbsp agave nectar
  • 2 TBsp cilantro
  • 1 Tbsp garlic
  • 1/2 tsp cumin
  • 1/2 tsp chili powderphoto 4

This will end up leaving you with extra sauce, meaning you will just have to think up more recipes to use it in!

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