Vegan Fishless Finger Tacos

INGREDIENTS

Pico de Gallo

1/2 a small onion diced
1 small tomato diced
1 whole chilli diced (optional)
3 tbsp corriander, chopped
Juice of 3 small limes or 1 1⁄2 large limes 1/2 tsp sea salt
1/2 tsp ground black pepper

Quick Pickled Red Cabbage

1⁄2 head red cabbage shredded 1 cup apple cider vinegar
1 cup water
2 teaspoons sea salt1 tbsp brown sugar
1 tbsp of peppercorns

Vegan Tartar Sauce

1⁄2 cup vegan mayo
1 tsp lemon or lime juice
1 tbsp chopped pickles
A pinch of salt
A pinch of pepper
1 tbsp freshly chopped dill

To Assemble Tacos

1 packet of Earth Fishless Fingers
2 limes sliced into wedges for garnish and fresh squeeze over tacos
2 tbsp coriander chopped
Taco soft shells (use soft or hard shell tacos)

Serving Suggestions

Side of guacamole, sour cream, vegan cheese, jalapeño or hot sauce.

INSTRUCTIONS

1. Prepare Pico de Gallo. Stir all the ingredients together in a bowl and set aside
2. In a pot, add the vinegar, water, sea salt, sugar and peppercorns. Stir together and bring to a boil for 2 minutes.
3. Add in the red cabbage, and allow to boil for 2 minutes with the red cabbage.
4. Remove from heat, let cool for 1 minute, then pour into a mason jar or container ensuring red cabbage is completely covered in the vinegar mixture. Set aside and allow cabbage to cool completely to room temperature.
5. Prepare Vegan Tartar sauce. Stir all the ingredients together. Taste and season with salt to taste. Set in the fridge until ready to serve.
6. In a small pot with oil deep fry, bake or air-fry Earth Fishes Fingers until golden brown.
7. Assemble Tacos - Layer with pico de Gallo, pickled veggies, crispy fish sticks, vegan tartar sauce and chopped corriander over your taco shell of choice . Add other toppings here desire. Serve with limes to squeeze over for a fresh burst of flavour. Enjoy!