“FISH” TACO BOWL

SERVES 4 PORTIONS

FOR THE CABBAGE SLAW

1 cup (70 g) shredded red cabbage

1 cup (70 g) shredded green cabbage

1 cup (110 g) grated carrot

1/4 cup (60 g) vegan mayonnaise (soy-free, if necessary)

1 tsp. white vinegar

FOR THE PICO DE GALLO

1/2 cup (90 g) diced tomato

1/3 cup (55 g) diced red onion

1 tbsp. (1 g) minced fresh cilantro

1 tbsp. (6 g) minced fresh jalapeño (optional)

1/2 tsp. lime juice

Salt and freshly ground black pepper, to taste

FOR THE “FISH”

2 cans (14 oz., or 400 g each) hearts of palm, drained

2 tsp. lime juice

1/2 tsp. dulse seaweed flakes Pinch of salt

FOR THE ASSEMBLY

4 small corn tortillas, cut into strips

1/4 cup (4 g) loosely packed fresh cilantro leaves

2 tbsp. (11 g) sliced fresh jalapeño

8 lime wedges

NUTRITIONAL VALUES

Calories: 163kcal
Fat: 4.9g (0.3g S.Fat)
Carbs: 29g
Protein: 5.3g
Sugar: 4.6g
Sodium: 501mg

METHOD

TO MAKE THE CABBAGE SLAW
Place all the ingredients in a mixing bowl, stir until combined, and refrigerate for 20 minutes.

TO MAKE THE PICO DE GALLO
Place all the ingredients in a mixing bowl, stir until combined, and refrigerate for 20 minutes.

TO MAKE THE "FISH"
Preheat the oven to 180°C/350°F and coat a baking sheet with a thin layer of oil or nonstick cooking spray.

Pull apart the palm hearts in a mixing bowl with two forks or your hands until they appear shredded. Stir in the lime juice, dulse flakes (see note), and salt until combined, then spread the mixture out in a single layer on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden brown.

TO ASSEMBLE
Place the tortilla strips on a baking sheet, brush with a thin layer of oil, and season with salt while the "fish" bakes. Bake for 10 to 12 minutes, or until the bacon is crispy.

Divide the slaw, Pico de Gallo, "fish," and tortillas among four shallow bowls, arranging them in quadrants. Combine the tortilla strips with the cilantro, jalapeno, and lime wedges. Serve right away.