baja fishless tacos

baja fishless tacos

yield: serves 4-6

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baja fishless tacos

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baja fishless tacos

  • 1 pkg gardein fishless filets
  • 1/2 cup wine pickled onions
  • 1/4 cup citrus cilantro aioli
  • 1 1/2 cups shredded cabbage
  • 6 to 8 corn tortillas
  • 1 limesliced in wedges (for garnish)
  • cilantro sprigs (for garnish)

citrus cilantro aioli

  • 1/2 cup mayonnaise (or vegan option)
  • 1/4 cup cilantro, minced
  • 1 small garlic clove, minced
  • 1 tbsp shallot, minced
  • 1 tbsp white wine vinegar
  • juice1/2 lime
  • juice 1/2 orange
  • pinchsea salt
  • black pepper

wine pickled onions

  • 2 red onions, peeled and sliced paper-thin on a mandolin
  • 1/2 cup red wine vinegar or merlot vinegar
  • 3 tbspliquid sweetener
  • 1/4 tspsea salt

baja fishless tacos


* need minimum of 1 hour to pickle – so make ahead of time

To make wine pickled onions, add ingredients listed to a small bowl and whisk to mix thoroughly. Gently massage the onions so they absorb the liquid. Allow them to pickle for at least one hour or for best results, let the onions pickle overnight. Store in a sealed container in the refrigerator, where they will keep for up to one week.

Prepare fishless filets according to package instructions, flipping them halfway through cooking to ensure even crispness. While the filets are baking, assemble the wine pickled onions, make the citrus cilantro aioli and shredded cabbage.

In a small bowl, add ingredients listed and whisk to mix thoroughly.

To soften the tortillas, lightly steam them or put them in the oven for one minute.
Assemble the tacos by first cutting each filet in half. Next, add a couple spoonfuls of the aioli and then top with shredded cabbage and wine pickled onions. Garnish with fresh cilantro and serve immediately.

Serve the tacos with extra aioli, lime wedges and your favorite hot sauce.