Vegan Fish Taco Bowl from Vegan Bowl Attack

• Vegan
• Gluten free

• Produce

  • 2 cans (14 ounces, or 400 g each hearts of palm
  • 1 cup Carrot. cup
  • 1 tbsp Cilantro, fresh
  • 1/4 cup Cilantro, loosely packed fresh leaves
  • 1/2 tsp Dulse seaweed flakes
  • 1 cup Green cabbage
  • 3 tbsp Jalapeno, fresh
  • 8 Lime, wedges
  • 1 cup Red cabbage
  • 1/3 cup Red onion
  • 1/2 cup Tomato

• Condiments

  • 2 1/2 tsp Lime juice
  • 1/4 cup Vegan mayonnaise

• Baking & Spices

  • 1 Pinch Salt
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tsp White vinegar

• Bread & Baked Goods

  • 4 Corn tortillas, Small

Found on veggiesdontbite.com

Description

Ingredients

• 1 cup (70 g) shredded red cabbage
• 1 cup (70 g) shredded green cabbage
• 1 cup (110 g) grated carrot. cup (60 g)
• 1/4 cup (60 g) vegan mayonnaise (soy-free, if necessary)
• 1 teaspoon white vinegar
• 1/2 cup (90 g) diced tomato
• 1/3 cup (55 g) diced red onion
• 1 tablespoon (1 g) minced fresh cilantro
• 1 tablespoon (6 g) minced fresh jalapeno (optional)
• 1/2 teaspoon lime juice
• Salt and freshly ground black pepper , to taste
• 2 cans (14 ounces, or 400 g each) hearts of palm , drained
• 2 teaspoons lime juice
• 1/2 teaspoon dulse seaweed flakes
• Pinch of salt
• 4 small corn tortillas cut into strips
• 1/4 cup (4 g) loosely packed fresh cilantro leaves
• 2 tablespoons (11 g) sliced fresh jalapeno
• 8 lime wedges

Directions

• Place all of the ingredients in a bowl , stir together until combined, and then refrigerate for 20 minutes.
• Place all of the ingredients in a bowl , stir together until combined, and then refrigerate for 20 minutes.
• Preheat the oven to 350°F (176°C, or gas mark 4) and coat a baking sheet with a thin layer of oil or nonstick cooking spray.
• In a mixing bowl , using two forks or your hands, pull apart the hearts of palm until they appear shredded.
• Stir in the lime juice, dulse flakes (see note on page 104), and salt until combined and then spread the mixture out on the baking sheet in a single layer.
• Bake for 12 to 15 minutes until the edges start to turn golden brown.
• While the “fish” is baking, place the tortilla strips on a baking sheet , brush with a thin layer of oil, and sprinkle with salt.
• Bake for 10 to 12 minutes until crispy. Divide the slaw, pico de gallo, “fish,” and tortillas among 4 shallow bowls, arranging the components in quadrants.
• Nestle the cilantro, jalapeño, and lime wedges in with the tortilla strips. Serve immediately.