© J Sainsbury plc 2020
Fishless filet tacos
With an exciting mix of tastes and textures, these vegan fishless tacos will liven up any party.
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Ready in 45 minutes
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Cooking time 15 minutes
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Prep time 30 minutes
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Serves 4
Ingredients
- 1 pack of GARDEIN Golden Fishless Filets
- 7 by Sainsbury's Crunchy Taco Shells (from a pack of 12)
For the slaw
- 125g red cabbage, finely sliced
- 50g white cabbage, finely sliced
- 1 spring onion, sliced on the diagonal
- 2 tbsp sunflower seeds, toasted
- 1 tbsp sesame seeds, toasted
For the dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- ½ tsp maple syrup
For the crushed peas
- 150g peas, defrosted
- 2 tbsp fresh mint, roughly chopped
- Juice ½ lemon or 1 tbsp of lemon juice
- 1 tsp extra virgin olive oil
- 1 clove of garlic, finely chopped
To garnish
- Fresh Mint
- Lime
Method
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1
Cook the GARDEIN Golden Fishless Filets according to the packet instructions.
To make the slaw
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1
Chop the veg and add it to a large bowl.
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2
Toast the seeds on a medium heat in a dry frying pan until they start to colour. Remove from the pan and add to the slaw veg.
To make the dressing
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1
Add all the ingredients to a jar, replace the lid and shake to combine.
To make the crushed peas
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1
Place the peas into a large bowl. Crush roughly with a fork. Add in the rest of the ingredients and stir and crush again
To assemble
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1
Add the crushed peas, GARDEIN Golden Fishless Filets and slaw to the tacos.
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2
Sprinkle with fresh mint and a squeeze of lime
