Fishless Fish Tacos
Surf & Turf, sun, sand, beach, beach towels, swimsuits… All the things that make you think of fish tacos. Well, you can have a plateful of this delicious food AND be kind to our oceans at the same time!
Did you know that netting can capture tens of thousands of fish at one time, with animals becoming exhausted as they desperately try to outswim the net. When the nets are pulled to the surface, those at the bottom are crushed by the weight of fish above them. More horrific things happen after that, but you can read about it all here.
Millions of sea creatures are caught in fishing nets and considered “by-catch” and not needed, so they are thrown out like garbage. This should matter to all of us, as it’s killing our oceans rapidly.
But enough with the doom and gloom, let’s make some ocean-friendly fish less fish tacos!
INGREDIENTS:
*1 bag of Gardein Fishless filets
*1 avocado
*1 single serve container of Silk unsweetened plain yogurt
*Lime
*Homemade Pico De Gallo
-Finely chop tomatoes and white onion. Add in some lime juice, minced garlic, coarse salt, pepper.
*Chopped cabbage or lettuce
*Cilantro
*Chopped black olives
*Ribboned carrots (I just use my peeler, and peel one whole carrot to get the ribbons)
*Tortilla shells (regular or corn)
DIRECTIONS:
Bake fishless filets according to package
Make the creamy sauce by smashing an avocado in a dish, then adding in the yogurt, some salt, pepper, and a couple squirts of lime juice. Mix together.
Make the Pico De Gallo, set aside.
When the filets are done baking, assemble your tacos. If using a regular sized tortilla, you can fit 2 filets, or 1 filet for a small tortilla. Spread some of the cream sauce on the tortilla, add the filets, then the toppings! I like to add an extra spoonful of cream sauce on top :)
Enjoy!
Gardein has really outdone themselves making these filets. The taste is so similar to fish, and the breading is the best I’ve had (even on a fish filet!). They’re super good, so go out and find them in your grocery store, you won’t regret it!
Keep cooking, friends!
-Kristin
