Baja Fishless Tacos - better than just fish and chips!

Baja Fishless Tacos - better than just fish and chips!

4-6 serves; Prep 25 mins, Cooking 25 mins


 Ingredients – Fishless Tacos

1 package Gardein Fishless Filets

1/2 cup wine pickled onions

1/4 cup citrus cilantro aioli

1 1/2 cups shredded cabbage

6 to 8 corn tortillas

1 lime sliced in wedges (for garnish)

cilantro sprigs (for garnish)


Ingredients – Cilantro Aioli

1/2 cup Kingland soy mayonnaise

1/4 cup minced cilantro

1 small minced garlic clove

1 tablespoon shallot, minced

1 tablespoon white wine vinegar

Juice 1/2 lime

Juice 1/2 orange

Pinch sea salt

Black pepper


Ingredients – Wine pickled onions

2 red onions, peeled and sliced paper-thin

1/2 cup red wine vinegar or merlot vinegar

3 tablespoon liquid sweetener

1/4 teaspoon sea salt



Wine pickled onions
* need minimum of 1 hour to pickle - so make ahead of time

To make wine pickled onions, add ingredients listed to a small bowl and whisk to mix thoroughly. Gently massage the onions so they absorb the liquid. Allow them to pickle for at least one hour or for best results, let the onions pickle overnight. Store in a sealed container in the refrigerator, where they will keep for up to one week.

Fishless Filets
Prepare fishless filets according to package instructions, flipping them halfway through cooking to ensure even crispness. While the filets are baking, assemble the wine pickled onions, make the citrus cilantro aioli and shredded cabbage. 

Citrus Cilantro Aioli
In a small bowl, add ingredients listed and whisk to mix thoroughly. 

Assembling the tacos
To soften the tortillas, lightly steam them or put them in the oven for one minute. 
Assemble the tacos by first cutting each filet in half. Next, add a couple spoonfuls of the aioli and then top with shredded cabbage and wine pickled onions. Garnish with fresh cilantro and serve immediately. 

Serve the tacos with extra aioli, lime wedges and your favourite hot sauce.

Enjoy!                                                               Recipe courtesy of

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