Step 1

Stir all the ingredients together and set aside until ready for it!

Step 2

Heat 1 teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).

Step 3

Place a taco shell in the heat until golden brown spots appear and they are slightly puffy for a few seconds, then flip and cook the same. Set on a plate to assemble.

Step 4

Layer with pico de Gallo, pickled veggies, crispy fish sticks, vegan tartar sauce and chopped parsley over the soft taco shells. Add other toppings here if so desired. I found that 1 ½ fish stick worked for one taco.

Step 5

Serve with limes to squeeze over for a fresh burst of flavour. Enjoy!