Friends, Pantry Cleanout week has continued on with much success! Tonight, we dug deep in the freezer and came up with a great recipe for vegan fish tacos with a side of rice.
A year or so ago, I was thrilled to learn that one can indeed freeze crispy taco shells with no ill effects to the shells’ quality! I tried this trick again awhile back, and tonight we enjoyed the fruits (or tacos) of that labor. I also had a package of Sophie’s Kitchen vegan fish fillets hanging out in the freezer, just waiting to be used. Paired with a can of refried beans in the cabinet, as well as some white rice (seasoned with a package of Goya seasoning – I stocked up ages ago and now have plenty for all occasions!), it was the perfect meal!
True confessions: I did purchase a tomato, some lettuce, and an avocado for this dish. I just needed some fresh veggies with my meal, you know? But everything else came from inside the pantry or freezer – and I consider that a win!
I prepared the fish tacos in much the same way I do with the rest of my taco recipes (it’s probably most akin to this vegan shrimp taco recipe) – heat the fish, heat the taco shells, warm up the refried beans over Low heat, then add the beans to the taco shell, then the fish, then the toppings of your choice. Tonight we used the aforementioned lettuce, tomato, and avocado, as well as a can of sliced black olives (from the pantry, naturally), some hot sauce, and, for me, some nutritional yeast (because everything tastes better with nutritional yeast!). I added most of the above to my side of rice, as well, for a little extra zip!
Both LeeLee and I mowed down two tacos apiece, plus all of the rice and refried beans But we’ve got plenty of fish and taco shells (and toppings) left for tomorrow’s lunch! Good thing, too – we both loved the meal and can’t wait to have it again.
This Pantry Cleanout project has gone so well that I think we’ll continue it next week! But as for tomorrow, we’ve got a Mardi Gras gathering to host. Stay tuned!
:)