It doesn’t have to be ‘Taco Tuesday‘ at our house to have tacos. In fact, I think my family would be happy with tacos almost every night of the week! I enjoy making tacos with new twists – like this one. This is my take on a plant-based “fish” taco. I must admit that I used to enjoy fish tacos in my other life! The thing I loved most about fish tacos was the textural element of the battered fish and the cool crunch of the cabbage. It just gave my palate that certain something. But I knew I could re-create that textural element with plants!
I love the flavor combination of the mushrooms, onion, and dressing. I also love the textural components in this taco – the firm mushrooms, soft kale, crispy veggie burger crumbles and crunchy cabbage…it works! This taco has some nutrients that make me happy too – immune boosting mushrooms, amazing kale, cruciferous cabbage – what’s not to love? Let the fish swim and give these tacos a try!
2 tablespoons olive oil
1 tablespoon miso paste (or 1 tablespoon coconut aminos + 1/2 tsp dijon mustard)
1/2 fresh lemon, juiced
Salt and pepper to taste
1/2 small red onion, chopped
1 cup mushrooms
4 leaves Lacinato kale, chopped
2 Hilary’s brand Veggie Burger patties (any variety), crumbled
2 cups shredded cabbage
1 cup shredded Daiya cheddar cheese
Mix miso paste, 1 tbsp olive oil, lemon juice and salt and pepper in a small bowl.
Use a little more than half of the mixture to coat the shredded cabbage and set aside.
Heat 1 tbsp olive oil over medium heat.
Add onion and sauté until translucent.
Add mushrooms and kale and cook for about 3 minutes or until tender.
Add the remaining miso mixture and cook until liquid is absorbed.
Meanwhile, warm and crumble the Veggie Burgers.
Add the veggie mixture, Veggie Burger crumbles, cabbage, and cheese to tortillas.
You can top this tasty taco with avocado, salsa, hot sauce, lime, cilantro or whatever else you like!