Name: Fish Taco with Vegan Cilantro Cream Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 14
Cuisine: Mexican
Ingredients: 600 g lean white fish fillets, (I used Haddock); 2 tbsp Oil; 1 small Lime, juiced; 3 clove Garlic, minced; 1.5 tsp Chili powder; 1 tsp Cumin, ground; 1/2 tsp Paprika; 1/4 tsp Cayenne, optional; 3/4 tsp Salt; 1 tsp Black Pepper, ground; 1 cup Tofu Vegan Mayo; 1/2 Avocado; 1/2 cup Cashews, soaked in boiling water for 30 minutes and drained; 1 cup Cilantro, chopped; salt to taste; 1/2 Lime, peeled; 3 clove Garlic; 2 Tbsp Water; 14 Corn Tortillas; 1/2 head small Red Cabbage, shredded; 2 Avocados, sliced; 1 Lime, wedged; Pico De Gallo; Hot Sauce (I used chipotle, but you can also use Sriracha or Louisiana)

Yield: 14 small tacos

Ingredients

Marinade

600 g lean white fish fillets, (I used Haddock)
2 tbsp Oil
1 small Lime, juiced
3 clove Garlic, minced
1.5 tsp Chili powder
1 tsp Cumin, ground
1/2 tsp Paprika
1/4 tsp Cayenne, optional
3/4 tsp Salt
1 tsp Black Pepper, ground

Sauce

1 cup Tofu Vegan Mayo
1/2 Avocado
1/2 cup Cashews, soaked in boiling water for 30 minutes and drained
1 cup Cilantro, chopped
salt to taste
1/2 Lime, peeled
3 clove Garlic
2 Tbsp Water

For Tacos

14 Corn Tortillas
1/2 head small Red Cabbage, shredded
2 Avocados, sliced
1 Lime, wedged
Pico De Gallo
Hot Sauce (I used chipotle, but you can also use Sriracha or Louisiana)

Nutrition Information

Serving Size

1/4 of the meal
Amount Per Serving Calories 640 Total Fat 32g Saturated Fat 4.8g Cholesterol 81mg Sodium 1157mg Carbohydrates 58g Net Carbohydrates 43g Fiber 15g Sugar 9.3g Protein 38g

Calculated as accurately as I could. Did not include hot sauce in the calculation, as well as extra oil used in frying. You can see detailed nutrition facts at https://www.nutritionvalue.org/recipe_54146.html

A fun night celebrating a friend's promotion.

Comments were made that this felt like a fancy dinner, and just for about $25-30 CAD (+ $15 wine bottle).

No one left hungry and nothing was left either. Those who rarely ate fish said that this tasted like chicken.

Taco nights give you the advantage of pacing yourself, as you have to make each one on your own. It happens to be a great way to socialize too!

Instructions

Cut the fish into about 5 cm/2" pieces and place them in a 1 L freezer ziplock bag. Mix all the marinade ingredients in a separate bowl and pour it inside the ziplock with air. Squish any excess air, seal, and set it aside.
If baking fish, preheat oven to 178° C / 350° F. You can also grill it or fry it.
Mix all the sauce ingredients together and blend it until uniform. store in the fridge until ready to use.
Prepare all the taco condiments.
Start cooking the fish. If baking, bake for 15 minutes in a dish with parchment paper for easy cleaning, or fry/grill for 3-4 minutes per side. Use a little bit of oil for frying.

Notes

Once an avocado is cut it oxidizes quickly, to prevent this pour that lime juice on top of.

We shared this dish among three hungry men with a side dish of Mexican Rice.

I used the Tofu Mayo version from From My Bowl, but if you end up making the cashew mayo instead, just adjust the water with the sauce ingredients.

The original recipe for fish tacos: https://tastesbetterfromscratch.com/grilled-fish-tacos/