Fish(less) Tacos

Healthy fish tacos

We hope you’re not tired of hearing about wellness in the new year, because we’ve got our last Meatless Monday recipe coming at you today (check out the first two here and here). You can’t say you never wake up on a Monday morning, after a weekend of debauchery, and say to yourself, “This week, I’m living on green juice and blueberries.” Of course, if you’re anything like us, the resolution lasts until about lunchtime, and then you’re back to your old devices. That’s why we teamed up with Gardein for a realistic goal for the first three Mondays of January; simply making them meatless. Gardein is the brand that dishes up meaty meals and snacks made simply from plants. With taste and texture that makes even us carnivores think we were still eating meat, Gardein has made us converts.

Don’t worry, us potato-heads are here to help. Up today are a personal favorite of ours – fish(less) tacos. Because what better way is there to deal with a huge snowstorm than to pretend you’re on a beach somewhere? Yeah, that’s what we thought.

Tacos with vegetables

Fishless Tacos with Citrus Salsa and Quick Pickled Radish

– 2 Whole Wheat Tortillas

– 2 pieces Gardein Fishless Filets, cooked and cut into strips

– 2 Blood Oranges, cut into segments

– 1/4 cup Red Onion, small small diced

– 1/4 cup Cilantro, roughly chopped

– 1 Jalapeno, finely chopped (Seeds Optional)

– 1 tsp Sea Salt

– Juice from 1 Lime

– 1/4 cup Radishes, thinly sliced

– 1/4 cup Rice Wine Vinegar

– 3 TBSP Honey

– Cilantro, for garnish

To Pickle Radishes:

Whisk together vinegar and honey until completely dissolved. Pour over radishes in an air tight container. Place in refrigerator for 1-2 hours.

Toss together blood orange segments, cilantro, jalapeno, sea salt, and lime juice. Place a spoonful of salsa on tortilla. Place fishless strips on top of the salsa. Top with pickled radishes. Garnish with additional cilantro.

Fish tacos with salsa