Vegan Fish Tacos with Creamy Dill Dressing
I used to love fish tacos before going vegan, and it was one of the only kinds of seafood I liked eating. With the help of Gardein and Trader Joe’s I was able to recreate tacos that rival traditional fish tacos. This will be another recipe I will have on my food truck one day because it is packed full of flavor, while taking under 15 minutes to make. Gardein has mastered the art of vegan meat products and I can’t think of an item they make that I don’t love. Their fillets let you eat fish without harming sentient beings. I never was a big seafood person, but I did love a good fish and chips. These fillets let me fill that craving and I love that.
The reason I decided to make this recipe was because Trader Joe’s has dropped the most incredible dressing. Their creamy dill dressing is packed full of flavor. Made with cauliflower, almond butter, garlic, lemon juice, herbs, and shallots, this dressing is as creamy and dreamy as it sounds. I do wish it was a skosh thicker, and I would change that if I made it. I would love to try and figure out how they made it so I can update this recipe with a homemade dressing. If you don’t have a Trader Joe’s near you, you can sub out for another creamy dill type dressing, tartar sauce, or ranch.
What other ingredients do you like to add to your fish tacos? I kept it simple, but the end result was not lacking flavor. Do you prefer corn or flour tortillas? I love both normally, but flour holds up to all the toppings and dressing which, I like.
Now that I know how easy these are, I will be adding these to my midweek dinner rotation. Let me know in the comments below what you think.
Thanks for reading,
Jessica
Vegan Fish Tacos with Creamy Dill Dressing
Ingredients
- 2 Bags of Gardein F’sh Fillets
- 1-9 ounce Bag of Trader Joe’s organic cabbage mix with carrots
- 1 Bottle of TJ’s vegan creamy dill dressing
- 1 ½-2 avocados, sliced
- 6 Soft four taco sized flour tortillas
- 1 lemon, sliced to squeeze on finished tacos
- Sprinkle of Old Bay or Tony Chachere’s Creole seasoning for the fish
- Garnish with shredded vegan cheddar cheese (about ¾ cup)
- Garnish with parsley
Instructions
- If making with the rice I made with the tacos, start the rice first because it takes longer. You can find that recipe here, and the spicy black bean recipe here.
- Sprinkle each fillet with the Old Bay/Creole seasoning on each side and lay in the air fryer. If needed, you can bake these on a cookie sheet if your air fryer won’t fit them all at once. Use the cooking instructions on the bag for either cooking method.
- While cooking the fish, slice avocado and prep all other ingredients.
- I like to heat up the tortillas on a pan for a couple of minutes on each side before plating.
- When fish is cooked, plate tortillas with two fillets, cabbage, avocado, shredded cheese, and a decent drizzle of dressing on each taco.
- Garnish with parsley and serve immediately. Best served right away and I wouldn’t recommend saving. This dish is super easy and worth heating up the fish fresh for each meal.
