Back in college (can you believe it’s been 5 years since I graduated??), I worked at a wonderful restaurant called Cantina 76. This is where I met many of my closest friends, ate delicious tacos, and drank amazing margaritas. Before I went vegan (or even vegetarian), one of my favorite tacos on the menu was their classic fish taco. It consisted of a few pieces of fish topped with a creamy aioli and a couple of pickled jalapenos. Being an employee there, I often modified that bad boy to make it a little more hearty. This is much what I did when I created this recipe. I had the old taco in mind, and created a new and improved fish-less version that satisfies the inner demon within my stomach that craves copious amounts of tacos.
Picture this taco: Gardein fish-less filets, piping hot out of the oven with a a slightly crunchy outer shell, placed inside a warmed corn tortilla, topped with crunchy sweet potato hash-browns, homemade tartar sauce, and avocado chunks. Is your mouth watering? It should be, because this taco has everything, and the best part is each flavor and texture works together to give you one amazing entree. It comes together quickly too, which is a theme in anything I cook.
If you give it a shot let me know how it goes in the comments below. I’d love to see it online too on instagram or twitter, just use my hashtag #peppersandpeaches and tag me @peppers_peaches. 🙂
- 2 corn tortillas
- 2 Gardein Fish-less filets
- batch of my home made tartar sauce (link is above)
- ½ avocado cubed
- 1 medium sweet potato
- 2 tbs coconut oil
- Start by cooking your fish-less fillets in the oven according to the package.
- While that is in the oven, grate your sweet potato.
- Place a wrought iron skillet on medium heat (use a regular skillet if you dont have wrought iron, just wont be as crispy). Add the coconut oill and allow to melt and get hot.
- Once hot, add the sweet potato hash browns,. Stir continuously until they start to brown and get crispy, then immediately remove from heat.
- Once fillets are done, heat your corn tortillas up. I either throw them in the already hot oven for a minute or two or toast them in a skillet on medium heat.
- Once tortillas are warmed, slice the fillets in half. Put two pieces of filet in each tortilla. top with sweet potato hashbrowns (there should be leftover of potatoes for another 2 tacos), avocado chunks, and tartar sauce. Serve immediately.