Vegan Fish Taco Bowl from Vegan Bowl Attack
Serves 4
10 mins prep
25 mins cook
35 mins total
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!
For the cabbage slaw:
For the pico de gallo:
For the “Fish”:
For the assembly:
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To make the cabbage slaw:
Place all of the ingredients in a bowl, stir together until combined, and then refrigerate for 20 minutes.
To make the pico de gallo:
Place all of the ingredients in a bowl, stir together until combined, and then refrigerate for 20 minutes.
To make the “fish”:
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.
In a mixing bowl, using two forks or your hands, pull apart the hearts of palm until they appear shredded.
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.
Bake for 12 to 15 minutes until the edges start to turn golden brown.
To assemble:
While the “fish” is baking, place the tortilla strips on a baking sheet, brush with a thin layer of oil, and sprinkle with salt.
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.
Nestle the cilantro, jalapeño, and lime wedges in with the tortilla strips. Serve immediately.
