A couple of years ago, poke bowls became super popular, and it wasn’t long before a vegan version followed shortly behind. By cutting watermelon up into bite-sized chunks and leaving them to marinate, the fruit is transformed into a deceivingly realistic tasting “tuna.” Because watermelon is pretty bland to begin with, it easily absorbs and takes on the flavor of whatever you soak it in.
Instead of making a poke bowl, I decided to use the “tuna” to make fish tacos. These are stuffed full of fresh veggies that would generally come in a poke bowl and make a refreshing lunch on a warm day. I didn’t feel the need to use a dressing on this because it was so flavorful and a squeeze of lime did the job but if you would prefer to use one, I recommend a Sriracha mayo or cilantro vinaigrette.
Instead of making a poke bowl, I decided to use the “tuna” to make fish tacos. These are stuffed full of fresh veggies that would generally come in a poke bowl and make a refreshing lunch on a warm day. I didn’t feel the need to use a dressing on this because it was so flavorful and a squeeze of lime did the job but if you would prefer to use one, I recommend a Sriracha mayo or cilantro vinaigrette.
YIELDS
6 tacos
PREP TIME
COOK TIME
TOTAL TIME
- for the marinade:
- 3 tbsp liquid aminos
- 1 tsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp chili flakes
- 1 tbsp nori seaweed
- 1 tbsp sesame seeds
- 1/2 tbsp ginger, minced
- 1/2 tbsp garlic, minced
- 2 tbsp chopped scallions
- 2 cups watermelon chunks
- for the tacos:
- 1 cucumber, diced
- 1/4 red onion, diced
- 1 jalapeno, minced
- handful carrots, julienned
- handful purple cabbage, chopped
- handful fresh cilantro
- 1 lime, juice only
- 6 flour tortillas
Directions
1. Add marinade ingredients to a bowl and mix well. Add watermelon chunks and coat and let sit for about an hour to soak up the flavor.
2. Add the diced cucumber, onion, and jalapeño to a small bowl and mix together to make a sort of salsa. Set aside until assembly.
3. Layer the tortillas with the cabbage, salsa mix, carrots, and watermelon.
4. Top with fresh cilantro and lime juice.
Also by Lauren: Black Bean Lime Stuffed Plantains
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Photo: Lauren Sacerdote
