Fish-less Fish Tacos!

6 Jul

Fishless Fish Taco (5)

The first stand alone New York Fashion Week: Men’s is less than a week away and I’ve been trying my absolute skinniest to stay active, eat clean and get get skinny before I leave for New York on Sunday.

Being a vegetarian as well as, eating clean is a daunting task mainly because of time & meal selections. Nine years into the lifestyle I feel like I go it down to a 30-40 minute science in the kitchen.

One of my favorite companies to purchase tasty and filling meat replacement that are oven or microwave ready is Gardein (Gardein + Protein). Yves Potvin Founder and President started the company 25 years ago his vision is to see Gardein™ on menus and dinner plates nationwide – simply as the healthy protein option – as in, you can have the salad with chicken, fish or Gardein™ – we’re committed to producing foods that people just love to eat, are good for you and are light on the planet.

In efforts to not out right starve myself to thin (plan B!) as well as, a supermarket reference I give anyone who is starting out on their own vegetarian journey cold turkey and think meat is the only protein I always initially suggest these products.

That’s why I reached out to the company for some of their treats to show you guys how simple, savory and healthy their products are. They can be incorporated into your favorite meals making them meatless and health beneficial too.

Today, I decided to do Fish-Less Fish Tacos using the fishless filet that I paired with grilled corn on a cob and potato salad.

Ingredients:
1 bag Gardein Golden Fishless Fillets.
1 medium limes, halved.
1/4 teaspoon garlic salt.
1/4 teaspoon ground cumin.
1/4 teaspoon chili powder.
2 tablespoons avocado oil & Pink Himalayan salt.
Freshly cracked black pepper.
1 bag of Cole slaw.
1/2 medium red onion, thinly sliced.
1/4 teaspoon of cilantro.
1 tomato sliced.
4 tablespoons of Marie’s coleslaw dressing.
6 hard corn tortillas.
Guacamole & Salsa, for garnish.

Instructions:
1. Place the filet on a grilling rack drizzled in avocado oil and squeeze a lime half over it. Bake at 425 degrees for 10-13 minuets. Add the , and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.

2. Combine bag of Cole slaw, Marie’s coleslaw dressing, red onion, garlic salt, cumin, chili powder and cilantro ( I also added some dill from the potato salad) in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Refrigerate and let marinate at least 15 minutes.

3. Warm the shell in the oven and set aside while you prepare the fillets.

4. To construct a taco, break up some of the cooked fillets, place it in a warm shell, top it with slaw, tomato slices, guacamole and salsa.

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