• 1 medium red onion, thinly sliced
  • ½ cup apple cider vinegar
  • 1 cup water
  • 1 tsp salt
  • 1 tbs unprocessed turbinado sugar
  • 1 tbs pickling liquid from jarred jalepanos
  • ½ cup vegan sour cream
  • 4 tbs oil divided
  • ¾ tsp salt, divided
  • dash garlic powder
  • dash cayenne
  • 1 tbs warm water
  • 1 tbs oil
  • 1 8 oz. package green cabbage cole slaw mix
  • handful rough chop cilantro
  • Juice of half a lime
  • dash cumin
  • 1 bag Gardein fishless fillet, defrosted
  • 6 soft corn tortillas
  • ½ large avocado, thinly sliced
  • Lime wedges and cilantro to garnish


  1. For pickled onions, dissolve the salt and sugar in pickling liquid, water, and apple cider vinegar in a small saucepan on the stove. Heat until simmering and then pour over onions in a jar or bowl. Allow to sit for at least one hour.
  2. To make the spicy vegan crema, stir together the vegan sour cream, ½ tsp salt, garlic powder, cayenne, warm water, and 1 tbs of oil. Set aside.
  3. For lime cumin salsa, whisk together 1 tbs oil with lime juice. Stir in cumin, ¼ tsp salt, cilantro and then fold in coleslaw mix. Chill until use.
  4. For fishless fillets, swirl remaining 2 tbs oil in a large frying pan and heat over medium high fillets sizzle when added to the pan. Fry 3-5 minutes on each side on medium heat until crisp and heated through. Transfer to a paper towel lined plate, then cut each fillet into 4 pieces. Keep warm.
  5. For tortillas, heat individually over gas flame on the stovetop, medium high heat, 20 seconds per side until lightly charred. Be careful doing this! Tortillas can ignite. If this isn’t your thing, or you don’t have a gas stove, you can wrap all six tortillas lightly in a damp paper towel and microwave on high 20 seconds until warm.
  6. For serving, place tortilla in the center of the plate. Place about ⅓ cup coleslaw in the middle of the tortilla and top with 4 pieces of the fishless fillet. Place a couple avocado slices and slices of pickled onion on top and drizzle with vegan spicy crema. Garnish with lime wedges and cilantro. Repeat with remaining 5 tortillas.
  7. Makes six tacos.