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.
Zest lime, halve, and juice.
Crumble queso fresco.
Mince cilantro (no need to stem).
Combine red cabbage, lime juice, ¼ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Toss and set aside at least 10 minutes, stirring every few minutes.
Prepare the Tofu
Line a plate with paper towels.
Cut tofu into ½" cubes. Place tofu on towel-lined plate and press firmly, but gently with paper towels to remove excess liquid.
Put cornstarch in another mixing bowl. Gently toss tofu in cornstarch to coat thoroughly.
Make the Sriracha-Mayonnaise
In another mixing bowl, combine mayonnaise, Sriracha, and ¼ tsp. lime zest.
Fry the Tofu
Place a large non-stick pan over medium-high heat.
Add 3 Tbsp. olive oil and tofu to hot pan. Wipe mixing bowl clean and reserve. Stir occasionally until tofu is golden brown and crispy, 6-9 minutes.
Transfer to reserved 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. Bon appétit!