Vegan fish tacos
Ingredients
- 1 red onion, thinly sliced
- Juice of 1.5 limes
- Vegan fish fingers
- 90g vegan mayonnaise
- 20ml soy milk
- ½ tsp apple cider vinegar
- ¼ tsp garlic powder
- ½ tsp lime zest
- 2 tsp lime juice
- ½ tsp sriracha
- 100g white cabbage, shredded
- 1 carrot, julienned
- 1 tbsp vegan mayonnaise
- ½ tsp lime juice
- 8 tortillas
- 100g cherry tomatoes, quartered
- 25g coriander
- 1 avocado, finely diced
- ½ tsp cumin
- Juice of ½ lime
- lime wedges for squeezing
Steps
- Place red onion in a bowl with lime juice, seal and refrigerate for at least 4 hours.
- Cook fish fingers according to package instructions.
- Mix ingredients from mayonnaise to sriracha for the sauce. Set aside.
- In a medium bowl, mix ingredients from cabbage to lime juice. Cover and refrigerate.
- Combine tomatoes, coriander, avocado, cumin and lime juice in a bowl for the salsa.
- To assemble, take a tortilla and add some slaw, a fish finger then top with onion, salsa and sauce.