Fish tacos are some of the most flavorful and the most colorful foods out there. But one of the reasons that I chose to be a vegan rather than pescatarian is the overfishing of our oceans. Saving Oceans has been an awesome resource for more information on this topic. It helps that they are based in Utah, and they have had some events, as well as easily accessible information through social media.

While burgers and chicken nuggets have been popular items to vegan-ize, I’m excited to see where the fish substitute products go, as this is one of the items that I genuinely enjoyed and quit due to environmental reasons. As said before, I am working on creating more whole food recipes, rather than getting used to buying the popular soy products. So that’s where these tacos come in. We made them from eggplant. It’s a nice white “meat” vegetable, that has a unique flavor. So let’s check out this yummy recipe that was made thanks to savingoceans.org:

Description: Fishless Fish Tacos made with Eggplant

Diet: Vegan, Soy-free (with soy-free Vegenaise)

Ways to make low-waste: Buy bulk vegetables, get bulk  taco seasoning

Recipes makes: Tacos for 4 people

Prep time: 15 minutes

Cook Time: 20 minutes

Put-Together-Time: 1 minute

Total time: 36 minutes

Ingredients:

Tacos:

1 Eggplant

1/8 cup taco Seasoning

Small flour tortillas

Water

Red Cabbage

White Cabbage

Avocado

Olive Oil

Pico de Gallo:

Tomatoes

Red Onion

Jalapeno

1 tablespoon Taco Seasoning

Lime Juice

Cliantro

Sauce:

Pureed chiptole peppers with adobo sauce

Soy-Free Vegenaise

 

How-To:

 

Cut eggplant into desired shape

Add to oiled pan

Add taco seasoning and water

Let sit for 15 minutes, stirring periodically.

While eggplant is cooking, dice tomatoes, onions and jalapeños.

Combine in large bowl

Add taco seasoning and fresh lime juice

For sauce, combine Vegenaise and chipotle peppers in small bowl

Slice avocados and place on plate

Shred red cabbage and green cabbage

Slice limes

Assemble tacos with toppings of your liking

Enjoy the rainbow of flavors and combination of textures.

 

Thanks again to Saving Oceans for educating the public about the ocean conservation, as well as Hannah Nelson and Pete Markel for hosting this delicious dinner and helping find my new love for eggplant tacos.

Your full-time plant eater and new eggplant taco maker,
AJ