
Vegan Fish Taco Bowl from Vegan Bowl Attack
Serves 435 mins prep55 mins cook
Hearts of palm disguise themselves in this whole-food based vegan fish taco in a bowl! Easy to make and put together, healthy, flavorful and customizable!
0 servings
What you need

shredded chicken

vegan mayonnaise

tsp white vinegar

diced tomatoes with green chilies

white onion

tbsp cilantro

tbsp pickled jalapenos

tsp lime juice

salt & pepper

palm hearts

tsp dulse

pinch salt

white corn tortillas
lime wedge
Instructions
To make the cabbage slaw: 1 Place all of the ingredients in a bowl, stir together until combined, and then refrigerate for 20 minutes. To make the pico de gallo: 1 Place all of the ingredients in a bowl, stir together until combined, and then refrigerate for 20 minutes. To make the “fish”: 1 Preheat the oven to 350°F (176°C, or gas mark 4) and coat a baking sheet with a thin layer of oil or nonstick cooking spray. 2 In a mixing bowl, using two forks or your hands, pull apart the hearts of palm until they appear shredded. 3 Stir in the lime juice, dulse flakes (see note on page 104), and salt until combined and then spread the mixture out on the baking sheet in a single layer. 4 Bake for 12 to 15 minutes until the edges start to turn golden brown. To assemble: 1 While the “fish” is baking, place the tortilla strips on a baking sheet, brush with a thin layer of oil, and sprinkle with salt. 2 Bake for 10 to 12 minutes until crispy. Divide the slaw, pico de gallo, “fish,” and tortillas among 4 shallow bowls, arranging the components in quadrants. 3 Nestle the cilantro, jalapeño, and lime wedges in with the tortilla strips. Serve immediately.View original recipe
