Vegan Tropical Fish Tacos
Ingredients
Chipotle Aioli Sauce
- 3/4 cup raw cashews
- 1/2 cup coconut milk
- 2 tbsp lime juice
- 2 tbsp agave nectar
- 2 whole chipotle peppers with 2 tbsp adobo sauce *from canned
- 2 tbsp grapeseed oil
- 2 tsp smoked paprika
- 1/2 tsp Himalayan sea salt
Tropical Pico De Gallo
- 3/4 cup mango, diced *fresh or thawed from frozen
- 3/4 cup pineapple, diced *fresh or thawed from frozen
- 1 avocado, diced
- 3/4 cup cherry or grape tomatoes, diced
- 1/2 cup cilantro, chopped
- 1 jalapeno pepper, seeded and minced
- 1/3 cup lime juice
- salt and pepper, to taste
Tacos
- 1 package frozen vegan fish filets or crab cakes *Gardein brand works well
- 6-8 soft taco size corn tortillas
- 1/2 cup purple cabbage, shredded
- 1/2 avocado, sliced
- lime wedges
- cilantro
Instructions
Chipotle Aioli Sauce
- Soak cashews in water for 30-60 minutes, drain
- Combine cashews and all other ingredients in blender; blend until smooth
- Store in the refrigerator until ready to use
Tropical Pico De Gallo
- Combine all ingredients in large bowl; gently stir to mix everything together without breaking up the avocado
- Store in the refrigerator until ready to use
Tacos
- Prepare frozen "fish" filets or "crab" cakes according to package instructions
- Warm tortillas in the microwave by placing one at a time between damp paper towels and heating for a few seconds
- Assemble tacos by filling the tortilla with the cooked "fish", Chipotle Aioli Sauce, shredded purple cabbage, avocado, and Tropical Pico De Gallo
- Garnish with cilantro and lime wedges