I doubt this will be a weekly feature on these pages, but tonight we certainly got into the spirit of Taco Tuesday with some fabulous vegan “fish” tacos with all the fixins! We wanted a meal that would be hearty yet healthy, light yet filling – and these tacos checked off all the boxes and then some.
Often, we serve rice alongside our tacos, but tonight we decided to make the tacos the one-and-only star of the show and eschewed the rice. Neither of us were in particularly ricey mood, anyway, and we figured we didn’t need the extra calories. (Remember: Road to Fitness, people!) So when I got home from work, I put a package of vegan fish in the oven to bake, and then when they had almost finished cooking added in six taco shells to cook too. As they warmed, I heated up a can of refried beans on the stovetop – and as that cooked, I brought out some lettuce, washed some cherry tomatoes, sliced an avocado, and diced half an onion for add-ins. By the time I was finished with all that, dinner was ready!
We topped our tacos with all of the above, plus some homemade salsa that I canned this weekend as well as some vegan sour cream and Daiya pepperjack cheese. And then we dug right in!
Now, let’s get one thing straight: These tacos are not elegant to eat. But they’re so incredibly tasty that who cares about the mess we made in the interim? (That’s what plates are for, right?) The smoothness of the beans with the oceanic (really!) flavor of the fish blended so very well with the creamy avocado and fresh-from-the-farm cherry tomatoes. Top everything off with a little hot sauce and you’ve got yourself a winner.
The only drawback is that we’ve got no fish, nor beans, left for lunch tomorrow! But that’s OK, I suppose. We’ve still got plenty of yesterday’s pizzadillas (oh, I didn’t tell you about the pizzadillas? I’ll fill you in tomorrow!) to work through. I think we’ll be OK!
:)