Hearts of palm disguise themselves in this whole-food based vegan fish taco in a bowl! Easy to make and put together, healthy, flavorful and customizable!
Place all of the ingredients in a bowl, stir together until combined, and then refrigerate for 20 minutes.
To make the pico de gallo:
Place all of the ingredients in a bowl, stir together until combined, and then refrigerate for 20 minutes.
To make the “fish”:
Preheat the oven to 350°F (176°C, or gas mark 4) and coat a baking sheet with a thin layer of oil or nonstick cooking spray.
In a mixing bowl, using two forks or your hands, pull apart the hearts of palm until they appear shredded.
Stir in the lime juice, dulse flakes (see note on page 104), and salt until combined and then spread the mixture out on the baking sheet in a single layer.
Bake for 12 to 15 minutes until the edges start to turn golden brown.
To assemble:
While the “fish” is baking, place the tortilla strips on a baking sheet, brush with a thin layer of oil, and sprinkle with salt.
Bake for 10 to 12 minutes until crispy. Divide the slaw, pico de gallo, “fish,” and tortillas among 4 shallow bowls, arranging the components in quadrants.
Nestle the cilantro, jalapeño, and lime wedges in with the tortilla strips. Serve immediately.
I made these without oil by simple baking the tortilla strips plain. I didn't use the salt when doing it this way, however you could try using veggie broth to coat if you wanted the salt.
Tips to prep ahead: Make all parts the night before for a quick and easy meal!
Reprinted from Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power By Jackie Sobon, published by Fair Winds Press