Use the fishless filets from Gardein (or other favorite vegan seafood of choice) for this fun spin on taco night. If you want to up the heat, add 1 seeded and chopped jalapeno pepper to the sauce.

Ingredients:

• 1/2 cup non-dairy sour cream
• 1/2 cup vegan mayonnaise
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 2 limes, divided
• 1 (10-ounce) package vegan fish
• 1 (10-ounce) package coleslaw mix
• 8 corn tortillas

1. To prepare the sauce, whisk together the sour cream, mayonnaise, dill, oregano, salt, and juice from 1 lime in a bowl. Set aside.
2. Arrange the vegan fish in a baking dish and squeeze with the juice of the remaining lime. Bake at 425 degrees F for 20 minutes, turning halfway through. Cool slightly and then cut into bite-sized pieces.
3. Meanwhile, heat the coleslaw mix in a skillet over medium-high heat to desired tenderness. Toss the wilted coleslaw with the sauce.
4. To assemble, warm the tortillas according to package directions. Arrange the fish and coleslaw mixture over each tortilla to taste, then fold up and serve!