crispy fishless taco salad

crispy fishless taco salad

yield: serves 6

crispy fishless taco salad

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fishless taco salad

  • 1 pkg gardein fishless filets
  • 2 6“ corn tortillas
  • 1 small head red cabbage, thinly sliced
  • 1 bunch scallions, thinly sliced
  • 1/4 cup lime juice
  • 2 tbspmayonnaise (or vegan option)
  • 2 tbspDijon mustard
  • 1 tbspcider vinegar
  • 2 tspsriracha
  • 1 tspsea salt


  • 1 large ripe mango, finely diced
  • 1 jalapeno, seeds and ribs removed, minced
  • 1 small garlic clove, minced
  • 1 tbspfresh cilantro, chopped
  • 2 tbsplime juice
  • 1/2 tspsea salt

crispy fishless taco salad


Heat the oven to 425°F. Arrange the fish on a parchment lined baking sheet and bake for 18-20 minutes, flipping halfway through, until browned and crispy.

On a clean work surface, brush the tortillas lightly with olive oil on both sides. Cut into thin strips and arrange on a parchment-lined baking sheet. Bake in the oven until golden brown and firm, about 7 minutes. Set aside.

Meanwhile, while the fish and tortillas are in the oven, in a large mixing bowl, toss the cabbage with the scallions, lime juice, mayonnaise, mustard, vinegar, sriracha and sea salt until combined.

In a small mixing bowl, combine all the ingredients for the salsa.

Assemble the salad: transfer the cabbage mixture to a serving platter. Top with the mango salsa, tortilla strips, and arrange the crispy fish around the plate. Serve immediately.

***This recipe was created by our friend, Phoebe Lapine!