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Gochujang "Fish" Street Tacos

Gochujang Fish Street Tacos
35 Minutes Total time 20 Minutes Prep time 15 Minutes Cook Time 298 Calories 4 Servings


1 package (10.1 ounces) battered plant-based “fish” filets
½ cup plain almond milk yogurt alternative
1 tablespoon gochujang sauce
3 cups DOLE® Classic Coleslaw
12 yellow corn street taco tortillas
3 DOLE® Green Onions, thinly sliced
¾ cup finely chopped DOLE® Pineapple
Fresh cilantro for garnish (optional)


  1. Prepare “fish” filets as label directs; transfer to a cutting board and coarsely chop.
  2. Stir yogurt and gochujang in a large bowl; fold in coleslaw. Makes about 2 cups.
  3. Heat tortillas, in batches if necessary, on a griddle or in a large skillet over medium-high heat 4 minutes or until lightly browned, turning once. Serve filets in tortillas topped with coleslaw mixture, onion, pineapple and cilantro, if desired. Makes 12 tacos.

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