Vegan Baja Fish Tacos with Cream Sauce

Step 1

Drain and rinse the jackfruit through a colander. Shake out any excess water. Lay the jackfruit on a paper towel and pat dry. Using your fingers, press the jackfruit chunks and the base to fan out, pushing it into large shreds. See this video for a visual. Set aside.

Step 2

To make the Cilantro Cabbage Slaw, finely chop the cabbage and place it in a mixing bowl. Add minced cilantro, lime juice, and salt. Taste to adjust seasonings. Refrigerate until ready to use.

Step 3

Whisk together the ingredients for the Baja fish sauce and refrigerate.

Step 4

Transfer the jackfruit to a bowl and stir in sea kelp granules, cumin, cayenne, and salt. Heat a skillet over medium heat. Add the jackfruit and sauté for 3-4 minutes, stirring frequently, until the jackfruit has begun to brown on the edges. Remove from heat.

Step 5

To assemble the tacos, place 2-3 tablespoons of jackfruit fish at the bottom of each taco. Top with cabbage slaw, cubed avocado, tomatoes, fresh lime, and cilantro. Serve immediately.