Sequestration Meal #403

 

If you're like me, you read packages--not just the ingredients (that one's a given; we're vegan, after all, and people do all sorts of things to betray us, changing formulas to add whey or labeling something as having "plant-based protein" and sticking in dairy cheese), but also the other stuff. Gardein's fishless filets (I still roll my eyes at the new labeling as "f'sh") have a recipe for fishless tacos with cilantro slaw on the back that I've long been intrigued by.

I ordered these "taco size" tortillas to be shipped to me so I didn't realize they were designed for gigantic tacos (apparently), so mine is much bigger than the single-filet version on the package. It was a challenge to eat this way, so after the photograph I rolled it up more like a burrito. I put two filets in one tortilla instead of a single filet in two that way. I used red cabbage because I wanted a colorful meal; I thought this turned out truly beautiful, especially with a gorgeous avocado! The flavors weren't something I'd gravitate toward much--raw cabbage is never quite my thing--but I'm glad I finally tried it. Now I know.

These fishless filets are so good with tartar sauce, rice, and broccoli (still my favorite way to have them) that I just keep trying to find other things I love as much with them and never do. Fishless sandwiches are a close second, however, and I will happily have those on days I don't feel like cooking rice, even if I mostly adore them with rice. But it's okay! I've had many good meals with fishless filets, and I'm sure I'll have many more. Meanwhile, this was such a wonderful feast for the eyes, I don't even mind that it wasn't all it could have theoretically been. We eat well, in so many ways.