Tacos are a deceptively simple food; we think of them as hand-held goodies easily accessible from trucks or fast food. However simple they look, the flavors they hold can be as complex as any dish. Crispy tofu forms the base here, topped with queso fresco, red cabbage doused in lime juice, and spicy Sriracha-mayo. Every bite forms its own complex flavor, delicious down to the last.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare Ingredients and Pickle Cabbage
Zest lime, halve, and juice.
Crumble queso fresco.
Mince cilantro (no need to stem).
Thoroughly combine red cabbage, lime juice, ¼ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Set aside at least 10 minutes, stirring every few minutes.
Prepare the Tofu
Line a plate with paper towels.
Cut tofu into ½" dice. Place tofu on towel-lined plate and press firmly, but gently with more paper towels to remove excess liquid.
Place cornstarch in another mixing bowl. Add tofu to bowl with cornstarch and gently toss to coat thoroughly.
Make the Sriracha-Mayonnaise
In another mixing bowl, combine mayonnaise, Sriracha, and ¼ tsp. lime zest. Set aside.
Fry the Tofu
Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes.
While tofu cooks, wipe mixing bowl clean. Transfer cooked tofu to cleaned mixing bowl and toss with taco seasoning.
Wipe pan clean and reserve.
Finish the Dish
Return pan used to fry tofu to medium-high heat. Place tortillas in hot pan and toast, 30 seconds per side.
Plate dish as pictured on front of card, filling tortillas with crispy tofu, pickled cabbage, and queso fresco and garnishing with cilantro and Sriracha-mayonnaise (to taste). Bon appétit!