Gochujang "Fish" Street Tacos
![Gochujang Fish Street Tacos](/-/media/project/dole/recipe-images/082022_recipes/dole_gochujang_fish_street_tacos-47.jpg?h=1771&w=3374&rev=e0739b51a29e44a586a4183e4f713011&hash=6AC0827D96EBDE93A107E31467E6BF1D)
Ingredients
1 package (10.1 ounces) battered plant-based “fish” filets½ 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)
Directions
- Prepare “fish” filets as label directs; transfer to a cutting board and coarsely chop.
- Stir yogurt and gochujang in a large bowl; fold in coleslaw. Makes about 2 cups.
- 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.