Vegan Bowl Attack “Fish” Taco Bowls

August 7, 2016
Taco Fish Bowl

Watch out! It’s the attack of the vegan bowls! I recently received the Vegan Bowl Attack recipe book by Jackie Sobon in the mail, and IT IS AWESOME! Jackie is the person behind the Vegan Yack Attack website, and creates deliciously colourful and mouthwatering recipes to drool over and re-create!

Vegan Bowl Attack "Fish" Taco Bowls

I made Jackies “Fish” Taco Bowl, which was out of this world! The flavours and colours were just incredible, and Josh and I both felt amazing after eating all this goodness in a bowl!

I have to say – thanks Jackie for introducing me to Hearts of Palm – I’d heard of it, but never used it before, and now it’s one of my favourite ingredients! I look forward to creating more recipes with this awesome vegetable!

We loved the crunchiness of the coleslaw and the zesty pico de gallo, especially with the lime and coriander. All in all –  a winning combination in a delicious bowl with crunchy tortilla chips to go with it!

Vegan Bowl Attack "Fish" Taco Bowls

Some of the other recipes that you’ll find in Jackies recipe book include: Amaretto Cherry Ice-Cream, Smoky Corn Chowder, Apple Pie Smoothie Bowl and Spicy Sushi Bowls – are you salivating yet!? In fact, all of the recipes in the book are really scrumptious looking and drool-worthy recipes! You can grab a copy of her book here.

Vegan Bowl Attack "Fish" Taco Bowls

If you love this recipe in a bowl, you may want to check out our Nourishing Dragon Bowls too – with loads of fresh goodness in a bowl, you can’t go wrong!

Please share this recipe with your friends and family and do yourself a favour and GET THE BOOK! You won’t be disappointed!

Vegan Bowl Attack "Fish" Taco Bowls

Let us know what you think, and don’t forget to connect with us on Facebook, Instagram and Twitter!

Vegan Bowl Attack Fish Taco Bowls
Prep Time
25 mins
Cook Time
15 mins
Total Time
1 hr
Gluten Free, Soy-Free Option, Nut-Free and Sugar-Free
Servings: 4
For the Cabbage Slaw:
  • 1 cup (70g) shredded red cabbage
  • 1 cup (70g) shredded green cabbage
  • 1 cup (110g) grated carrot
  • 1/4 cup (60g) vegan mayonnaise (soy-free, if necessary)
  • 1 tsp white vinegar
For the pico de gallo:
  • 1/2 cup (90g) Tomato diced
  • 1/3 cup (55g) red onion diced
  • 1 Tbsp (1g) fresh coriander minced
  • 1 Tbsp (6g) fresh jalapeno minced (optional)
  • 1/2 tsp lime juice
  • salt and pepper to taste
For the "Fish"
  • 2 cans heart of palm drained
  • 2 tsp lime juice
  • 1/2 tsp dulse seaweed flakes
  • Pinch of salt
For the assembly:
  • 4 small corn tortillas cut into strips
  • 1/4 cup (4g) fresh coriander leaves loosely packed
  • 2 Tbsp (11g) fresh jalapeno sliced
  • 8 wedges of lime
To make the cabbage slaw:
  1. Place all of the ingredients in a bowl, stir together until combined, and then refrigerate for 20 minutes.
To make the pico de gallo:
  1. Place all of the ingredients in a bowl, stir together until combined, and then refrigerate for 20 minutes.
To make the “fish”:
  1. 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 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:
  1. 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.
Recipe Notes
Reprinted from Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power By Jackie Sobon, published by Fair Winds Press

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