Growing up in the south I was never really exposed to the whole fish taco craze, but man when I moved to Southern California it was all up in my face!
I’ve never seen anything like it – people are PASSIONATE about their fish tacos and where they get them out here. Since we don’t eat fish it’s been a local food phenomenon that we just can’t seem to wrap our heads around…until now! You guys, my friend Jackie of Vegan Yak Attack’s new cookbook Vegan Bowl Attack is so great, I mean seriously meals in bowls are the best, but guess what was on the cover…a vegan fish taco bowl!
I really like how Jackie used tender, flaky hearts of palm to make these faux fish taco bowls. Especially since I am not a big fan of the super processed meat alternatives that seem to be popping up all over the vegan market these days. Hearts of palm are a great alternative to fish though – it’s light and flaky just like fish and really lends itself as a blank canvas to the other flavors you pair with it.
Now, back to Jackie’s book, Vegan Bowl Attack– it’s fun, approachable vegan food that literally anyone at your table can enjoy and there is even a recipe for gluten free strawberries & cream hush puppies! You guy’s know I am ALL over that one!
Looking for legit fish taco bowls? Check out these Chile-Lime Fish Taco Bowls!!Print
Vegan “Fish” Taco Bowl
- Yield: 4 servings 1x
For the cabbage slaw:
- 1 cup (70 g) shredded red cabbage
- 1 cup (70 g) shredded green cabbage
- 1 cup (110 g) grated carrot. cup (60 g)
- ¼ cup (60 g) vegan mayonnaise (soy-free, if necessary)
- 1 teaspoon white vinegar
For the pico de gallo:
- ½ cup (90 g) diced tomato
- ⅓ cup (55 g) diced red onion
- 1 tablespoon (1 g) minced fresh cilantro
- 1 tablespoon (6 g) minced fresh jalapeno (optional)
- ½ teaspoon lime juice
- Salt and freshly ground black pepper, to taste
For the “Fish”:
- 2 cans (14 ounces, or 400 g each) hearts of palm, drained
- 2 teaspoons lime juice
- ½ teaspoon dulse seaweed flakes
- Pinch of salt
For the assembly:
- 4 small corn tortillas cut into strips
- ¼ cup (4 g) loosely packed fresh cilantro leaves
- 2 tablespoons (11 g) sliced fresh jalapeno
- 8 lime wedges
I pan fried my tortilla strips in a skillet with olive oil because I really wanted a little crunch, but baked is super good too!