Recipe + Photos by April Viar 

Get ready for a taste explosion! These curry cabbage tacos combine spicy cabbage, crispy Gardein Fishless Filet, and a drizzle of cool vegan yogurt and Sriracha. Garnished with fresh cilantro and scallions. A delightful twist on traditional tacos that promises a burst of delicious and cruelty-free satisfaction. 

Servings: 6


  • 1 bag of Gardein Fishless Filets
  • 1 medium green cabbage, shredded
  • 1 onion, sliced
  • 4 cloves garlic, sliced
  • 1/2 cup cilantro leaves 
  • 2 scallions, diced 
  • 1 pack of 6-inch flour or corn tortillas
  • 1 tbsp olive oil
  • 1 tsp curry powder
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp garlic powder
  • 4 tbsp water 
  • 1 tsp Bragg Liquid Aminos 
  • 2 tbsp Sriracha 
  • 1/2 cup vegan plain yogurt 
  • 2 tsp maple syrup 
  • 1 tbsp vegan butter 
  • pinch of salt


  • Heat the olive oil in a large pan on medium heat, add the onions and garlic. Allow that to cook for a couple minutes. 
  • Add the curry powder, red pepper flakes, garlic powder, and water and mix in a small bowl. Once blended, pour into the pan with the onions and garlic. Let this cook for 5 minutes while stirring. 
  • Throw in the cabbage and mix it all up. Dial down the heat to low and let it simmer for 25 minutes. Give it an occasional stir. After the 25-minute simmer, add in the maple syrup, liquid aminos and vegan butter. Let it all cook together for an additional 10 minutes. 
  • Follow the package’s instructions to prepare your Gardein Fishless Filet. 
  • Heat up the tortilla in a pan on medium heat ‘till your desired consistency.
  • It is time to assemble the tacos. Lay out the tortilla and add the fishless filet, curry cabbage, fresh cilantro leaves and scallions. Finish with a drizzle of yogurt and Sriracha.