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Vegan Fish Tacos Bowl

Sarah McMinn
  • 60 minutes
  • Serves 2

INGREDIENTS

1 cup

cooked white rice

1 cup

sautéd corn kernels

1 tbsp

coconut oil

1

batch Beer Battered Faux-Fish Sticks

1/4 cup

red onions (thinly sliced)

1 cup

white cabbage

juice of 1 lime

2 tbsp

cilantro (minced)

salt (to taste)

1/2 cup

vegan mayonnaise

juice of 1 lime

salt (to taste)

cilantro (minced)

jalapeno (minced)

1

jalapeño (thinly slice)

fresh cilantro

avocado (cubed)