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Fishless Taco recipe #3 featuring Gardein Fishless filets. In this version I spiced the filets with Togarashi Shichimi (Japanese 7 spice), then topped them with a simple Asian slaw and sriracha mayonnaise. No Togarashi? Use a little chili powder and cayenne pepper or leave spice out altogether. No rules, just yum. I served these tasty tacos with garlic-ginger rice.


1 Tbsp togarashi (Japanese 7 spice blend)

3 Tbsp rice vinegar

2 Tbsp soy sauce

2 Tbsp maple syrup

1 Tbsp sesame oil

3 cups shredded cabbage

2 large carrots, peeled & shredded

3 scallions, sliced

1/4 cup cilantro leaves

2/3 cup vegan mayonnaise

1.5 tsp sriracha

2 tsp lime juice

Flour tortillas

Sesame seeds for serving


1. Preheat oven to 450°F place fishless filets on a parchment paper lined baking sheet. Sprinkle half the togarashi spice over one side of the filets. Bake 10 minutes. Flip filets over and sprinkle remaining togarashi spice over filets. Bake another 8 minutes.

2. Wisk together rice vinegar, soy sauce, maple syrup and sesame oil. In a large bowl combine cabbage, carrots, cilantro and scallions. Toss with dressing until well coated.

3. Wisk together vegan mayonnaise, sriracha and lime juice. Heat tortillas wrapped in wet towel in microwave for 1-2 minutes.

4. Assemble tacos with fishless filets, topped with coleslaw. Drizzle with sriracha mayonnaise and sprinkle with sesame seeds.

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