Fish Tacos with Chiptole Veganaisse

At first, I was surprised that I have never blogged about my favorite meal, but then quickly realized that I’m always so excited to eat it that I don’t leave time to measure the ingredients or take any pictures. However, this recipe is too good not to share with the world so keep reading 🙂


Fish Tacos (Serves 4)


Chipotle Vega

1/3 cup Veganaisse (or mayonnaise if preferred)

1/2-1 lime

1-2 adobe pepper

Fresh cilantro

Fish Tacos

4 pieces of fresh or frozen (and defrosted) tilapia

½ tbsp olive oil

Seasoning of choice (I prefer a paprika fish rub pictured above)

8 corn tortillas

2 cups cabbage, arugula, romaine, or mixed greens

2 avocados


Measure 1/3 cup of veganaisse and place in a small bowl.  Finely chop adobe pepper. Wash, pat dry, de-stem and chop cilantro. Add the chopped cilantro and adobe pepper to the bowl, squeeze in half of a lime, and stir all ingredients together. The veganaisse will have a more liquid consistency from the lime and a pink color from the adobe pepper. Feel free to adjust amount of cilantro, lime, and pepper added to your taste. I usually stick with one adobe pepper so it isn’t too spicy! (Side note: Adobe peppers freeze beautifully, so once you open the can, spread them out on a cookie sheet and set in the freezer overnight. Once they are frozen they can be transferred to a Ziploc bag and stored in the freezer. They can be used straight from the freezer for the sauce). Set sauce aside.

Add olive oil to a large pan over low heat. Once the pan is heated, add the tilapia (if frozen, make sure it is completely defrosted before cooking!), and seasoning of choice. Cook for about 5 minutes on each side. While fish is cooking, heat corn tortillas on an electric skillet/griddle. If you don’t have a skillet, stack the tortillas one by one between paper towels and heat in the microwave for 30 seconds (however, the corn tortillas are more susceptible to falling apart with this method). Add the sauce and toppings to the corn tortillas. Once the fish is cooked thoroughly, break into bite sized pieces and finish assembling the tacos. Enjoy!

ImageWaiting on the fish!

ImageServing Suggestion: Cilantro Lime Rice


A dairy-free, gluten-free, pescetarian Thanksgiving

Happy Turkey (or Tofurkey) Day! My family and I started the day off with a 5k this morning, which got us in great moods as well as stimulated our appetites for a delicious feast. Since 3 out of 4 of us don’t eat meat and 2 of those 3 are on pretty strict diets, we certainly don’t have the typical Thanksgiving meal. Our Thanksgiving meal may be far from traditional, but it is certainly delicious!

This year we enjoyed fresh Scottish salmon, mashed sweet potatoes, kale salad, and roasted cauliflower. For dessert I made pumpkin fudge and apple crisp.


The kale recipe can be found here:

The roasted cauliflower recipe:

Mashed Sweet potatoes:


4 large sweet potatoes

2 Tbsp soy-free earth balance

2 Tbsp unsweetened almond milk

¾ cup raw pecans

½ tsp sea salt

1 tsp cinnamon


  1. Preheat oven to 400 F. Wash and scrub sweet potatoes.
  2. Bake for 1 hour or until potatoes are soft and skin can be easily removed.
  3. Once potatoes are done baking, remove from oven and turn down the oven temperature to 350 F.
  4. Chop pecans and roast in oven at 350 F for 5 minutes.
  5. Remove skin and mash potatoes in a large bowl. Add the salt, almond milk, and Earth Balance and combine. Top with cinnamon and chopped pecans.

Grilled Cedar Plank Salmon:


2.5 lb fresh salmon

1 cedar plank

1 Tbsp dried Italian seasoning

1 tsp smoked paprika

½ tsp salt

1/3 cup brown sugar


  1. Preheat gas grill to medium.
  2. Meanwhile, combine brown sugar, Italian seasoning, paprika, and salt in a small mixing bowl.
  3. With clean hands or a spatula, rub the mixture evenly throughout the top of the salmon filet.
  4. Place the prepared salmon onto the cedar plank (skin down).
  5. Grill for 30 minutes, or until salmon turns light pink and flaky.

The pumpkin fudge recipe can be found here:

The recipe for the apples was inspired by Detoxinista at and prior to baking the dish, I topped it with a crumb topping from using Earth Balance instead of butter.


I hope everyone had a wonderful Thanksgiving.

“Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never have enough.” -Oprah Winfrey