Vegan Fish Tacos

This recipe uses Gardein turkey cutlets but will also work with any Chik’n nugget product or Gardein fish fillet.  Serves 8.

Ingredients

• 2 pkgs Gardein Turk’y cutlets.  (Serving is 2 cutlets per person)

• Flour or corn tortillas, taco size

• 2 cups red cabbage, shredded

• 2 cups green cabbage, shredded

• 2 cups carrots, shredded

• ½ cup taco sauce (recipe below).  It may need to be thinned a little

• Optional:  mango slices, avocado slices, 

Instructions

1. Cook the Gardein turk’y cutlets per package directions.  Do not use the gravy packet.

2. Cut the cutlets in half lengthwise to fit in the taco. 

3. Mix the cabbage, carrots, and dressing together.  Set aside. 

4. Warm up the tortillas.

5. To fill the tacos, put 2 cutlet halves in the middle of the tortilla.  Then add cabbage mixture (about ½ - ¾ c).  Then top with dressing. Add any mango and avocado on top.

Dressing for Fish Tacos

• 1 cup vegan mayo

• 1/3 – ½ cup almond milk, plain, unsweetened

• 4 Tbsp lemon juice

• 2 tsp agave syrup

• 8 cloves garlic, minced

• Salt & pepper

Mix all ingredients together.  This will keep for at least a week in the refrigerator.