Vegan Fish Tacos with Red Cabbage and Guacamole
with dill-lime mayo
This recipe provides 275 grams of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
½ piece
Onion
½ piece
Romano pepper
½ piece
Yellow carrot
5 g
Fresh dill
(May be present: Selderij)
½ piece
Lime
50 g
Shredded red cabbage
3 piece
Plant-based fish fingers
(Contains: Tarwe, Gluten May be present: Gerst, Gluten, Haver, Mosterd, Soja)
3 piece
Wholewheat mini tortilla
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
40 g
Guacamole
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Red wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Heat a frying pan without oil over high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.
- Slice the onion into half rings.
- Cut the Romano pepper into strips.
- Grate the carrot.
- Heat the same frying pan over medium-high heat with a light drizzle of olive oil. Fry the onion and Romano pepper for 6 - 8 minutes. Season with salt and pepper. Remove from the pan and set aside.
- Finely chop the dill.
- In the meantime, wash, zest and juice the lime. In a small bowl, mix it with the vegan mayo and chopped dill.
- In another bowl, mix the red cabbage and carrot with the red wine vinegar, then season to taste with salt and pepper.
- Heat the same frying pan over medium heat. Add a light drizzle of olive oil and fry the vegan fish fingers for 3 - 5 minutes, until evenly browned.
- Heat the tortillas in the microwave for 1 - 2 minutes at 700 watts (see Tip).
Tip: you can also heat a frying pan without any oil over medium-high heat and fry the tortillas for 1 - 2 minutes on each side, or until golden brown. Keep warm over a low heat until ready to serve.
- Spread the guacamole over the tortillas and fill them with the cabbage and carrot salad, Romano pepper and onion.
- Drizzle over the vegan dill-lime mayo.
- Top with a vegan fish finger per tortilla and garnish with the pumpkin seeds.
