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Sophie's Kitchen
Vegan Baja Fish Tacos
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Jalapeño Chilies


How To Choose a Jalapeño

Jalapeño peppers are tapered, deep green and about 2 inches long. Sometimes they can be red in color if left to ripen on the plant longer. In California jalapeños are found in the market produce area year round.

When selecting a jalapeño pepper, look careful to make sure the skin is firm and smooth. Take note that no mold or soft spots are found on the stem or flesh. Store the peppers in a paper bag in the refrigerator for up to 10 days.

The Juice Can BURN

Cutting jalapeños can burn your fingers and any part of your body that you may touch even after washing your hands. So it's a good idea to wear surgical gloves. If you're like me you probably won't, so make sure you wash your hands with detergent and rub them to remove as much of the pepper from your skin.

Test the Pepper's HEAT

Jalapeños can be mild to hot in heat... the best way I know to determine the heat of the two peppers you are using in this recipe is to taste you finger after cutting each one. Your tongue will immediately let you know if this batch of pickled carrots will be HOT or mild.

If the pepper is HOT, I remove all the white veins and seeds from the peppers before adding them to my recipes.



  

Avocados in California are both thin smooth skinned and "alligator" skinned. Avocados are to be available year-round in markets here in California. There are many varieties and the flavor varies in each.

View each avocado variety:
Bacon
Fuerte
Gwen
Hass
Lamb Hass
Pinkerton
Reed
Zutano


Selection & Storage
Surprisingly, avocados ripen best off the tree. Speed the ripening process by placing avocados in a paper bag. Smooth skinned avocados prove ripe when it yields to gentle pressure. Rough alligator skinned avocados need to turn a deep black and yield to pressure before they are ripe. Once either type are ripe, keep avocados in the refrigerator for up to a week.

For a detailed view of selecting and handling avocados go to the Avocado Organization.

Preparation
Ripe avocados peel easily. Slice in half and remove one side. Stick a knife in the large pit and twist to remove.

Avocados discolor so make your slices or guacamole the same day you plan to serve it.



   


   

Vegan Sandwich

Sophie's Kitchen
Vegan Baja Fish Tacos

Sophie's Kitchen Vegan Fish T
Sophie's Kitchen Vegan Fish Fillets inspired me to recreate a taco I use to purchase at Rubio’s Fish Tacos in San Diego, California. As a vegan, that Baja Fish Taco extravaganza is no longer an impossibility or so I thought. With Sophie’s Kitchen Fish Fillets along with all the Baja taco ingredients I can now create a VEGAN version of a Baja-Style Fish Taco! The flavors and taste are PERFECT! Give this recipe a test drive and see if you agree!

Yield: 1 package (4-fillets) makes 8 tacos

Ingredients

  • 1 package Sophie’s Kitchen Fish Fillets
  • avocado or extra virgin olive oil for frying
  • 8 corn tortillas for each taco, organic, non-GMO
  • Raw Sour Cream
  • 1/4 cabbage head, finely sliced
  • 1/2 cup cilantro, rough chop
  • Fire-Roasted Restaurant-Style Salsa
  • assorted hot sauces
  • 1 lime, quartered
  • Optional: Diaya Cheese in Pepper Jack or Cheddar or Field Roast Chao Cheese in Tomato Cayenne or Creamy Original

Tools

2 large fry pan
1 fry pan lid
EVO Oil Sprayer
spatula
mandoline
knife
cutting board
squirt bottle
tongs
one spoon
Sophie's Kitchen Breaded Vegan Fish Fillets Box
Sophie's Kitchen Vegan Fish Fillet

Sophie's Kitchen COUPON

PRINT Sophie's Kitchen $1 OFF Coupon

Preparation

Sophie’s Kitchen Fish Fillets

Turn the flame under your non-stick skillet to medium-high heat.

Over the skillet, liberally spray the bottom of each fillet with extra virgin olive oil.

I used an EVO Oil Sprayer, and gave the fry pan a liberal spray too.

Fry the fillets over medium to medium high heat till each side is a crispy golden brown color.

A few more squirts of the olive oil may be required to get an even crunchy exterior to each fish fillet.

GOURMET HINT: I baked my first set in the oven, but I prefer the crusty fried exterior that a fry pan provides.

Once crisp and golden brown, turn the burner to VERY LOW to keep the fish fillets HOT while finishing the other steps.


Raw Fine Shredded Organic Cabbage with Fresh Rough Chop Cilantro for the Baja-Style Vegan Fish Tacos.


The CabbageRaw Cabbage Head

Cut a head of cabbage in half with the core in tact and then cut the half to create a quarter.

Use a mandolin set at #1 and fine shred the cabbage quarter and set aside. It’s really important to get the cabbage super-fine to create the perfect Baja-style Fish Taco.


The Cilantro

Fresh cilantro is important to provide the gourmet finish for the Vegan Baja Fish Taco. So use about one-half of a store bought bunch and give it a rough chop.

Toss with the shredded cabbage.



Fresh AvocadoThe Avocado

Cut a small avocado in half.

Remove the seed and set aside.

Have a spoon along side to scoop out thin pieces to tuck into each taco.



The Salsa and Hot Sauces

Hopefully, you have a jar of Fire-Roasted Restaurant-Style Salsa in your refrigerator. If not, whip up the recipe cause it only takes five minutes!

Also pull out any of your favorite store-bought hot sauces... we've been enjoying Arizona Peppers Chipotle Habanero Pepper Sauce lately.


The Vegan Cheese

Depending on your taste preferences, pick a vegan cheese. I prefer Field Roast Chao Cheese in the Creamy Original, but Diaya Cheddar and Pepper Jack are also excellent.

If using Field Roast Chao Cheese, I suggest grating it or slicing thin narrow strips from the slices.

Place the vegan cheese of choice near the assemble line or in a bowl if serving as a taco buffet.


The Corn Tortillas

With the EVO Oil Sprayer, lightly spray each tortilla on both sides and warm in a large covered fry pan over medium heat till limp.

Use tongs or a spatula to flip once or twice.

The tortillas need to be limber so they don’t crack when folded!


GOURMET HINT: I heat my large fry pan over medium-high heat, spray the tortillas and then put a lid on the pan and turn the heat off.

After cutting the cabbage, I remove the lid and flip the tortillas over and cover again.

This technique heats the tortillas perfectly.

If not, turn the burner to low and heat for one minute and turn off again, keeping the pan covered.
Cut each vegan fish fillet into four slices.

Cut the Fish Fillets

On a cutting board, use a sharp cleaver knife and cut each crispy vegan fish fillet into four slices and set aside.

Vegan Baja Fish Taco Condiments: salsa, raw cashew sour cream, fine shredded cabbage, corn tortillas, and Diaya Cheddar Cheese

Baja-Style Tartar Sauce

Baja-Style Tartar Sauce is the "secret sauce" for Sophie's Kitchen Vegan Baja Fish Tacos, so take the time to create the tartar sauce.

Set aside with a spoon.

Assemble the Vegan Baja Fish Tacos

Lay out two warmed tortillas on each plate and add a dusting of grated vegan cheese.

Add two or three fillet slices for each taco.

Add the shredded cabbage-cilantro.

Gourmet Option: Use a spoon and scoop out thin slices of avocado onto each tortilla. 


Spoon some of the Fire-Roasted Restaurant-Style Salsa over the tortilla contents.

Drizzle with Raw Cashew Sour Cream.

Finish with a squeeze of lime juice over each taco with a pinch of sea salt. 

EAT!
Sophie's Kitchen Breaded Fish Fillets for Vegan Baja Tacos

As desired, add more of the Baja-Style Tartar Sauce over the top, another squirt of Raw Sour Cream, and a few dashes of your favorite bottled hot sauce and Fire-Roasted Restaurant-Style Salsa to finish off each Vegan Baja-Style Fish Taco!

Serve immediately.

Presentation

Serve with extra Baja-Style Tartar Sauce, lime wedges, hot sauces and Raw Sour Cream!



Related Recipes

Field Roast Chao Cheese Review

Raw Sour Cream

Baja-Style Fish Tartar Sauce

Fire-Roasted Restaurant-Style Salsa



Betty Morgan, Chez Bettay, the Vegan Gourmet
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