fish tacos are bomb in san diego! the crunchiness of the beer battered fish and the crispiness of the shredded cabbage folded in a soft corn tortilla...yummmmm.
playing with leftovers is a creative, fast, and easy way to crank out a meal when you just don't have the time to cook. yesterday, i made tofu katsu for dinner. with the left over panko breaded tofu, i decided to make some san diego "fish" tacos for dinner.
fried panko breaded tofu
corn tortillas
pico de gallo
cilantro
lime
vegan tartar sauce- mix the following ingredients together
1 tbls vegan mayo
1 tbls relish
1/2 tsp mustard
salt and peper to taste
1/2 tsp lime juice
1) Place friedtofu pieces on warmed corn tortillas, add tartar sauce, a little shredded cabbage, pico de gallo, lime juice, and salt and pepper to taste. garnish with chopped cilantro
**shown in photo**
trader joes vegetarian refried beans topped with shredded soy chedder and jack cheese.
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