Vegetarian Baja Fish Tacos
Dive into the zesty world of these Vegetarian Baja Fish Tacos, a vibrant plant-based twist on the coastal classic! Crispy, golden tofu takes center stage as the vegetarian "fish," coated in a smoky-spiced cornstarch blend for irresistible crunch. Complemented by a refreshing slaw of red cabbage, carrot, and cilantro, plus a tangy lime-infused creamy taco sauce, each bite is a perfect balance of flavors and textures. Served on warm corn tortillas and topped with creamy avocado slices, these tacos are a quick and satisfying option, ready in just 40 minutes. Perfect for taco night or a light, flavorful dinner, these Vegetarian Baja Fish Tacos make it easy to enjoy Baja-style bliss while keeping it meat-free!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 0.5 cup cornstarch
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 3 tbsp olive oil
- 8 small corn tortillas
- 2 cups red cabbage, shredded
- 1 carrot, julienned
- 0.25 cup cilantro, chopped
- 3 tbsp lime juice, freshly squeezed
- 0.5 cup mayonnaise
- 2 tsp hot sauce
- 1 avocado, sliced
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for at least 15 minutes.
While the tofu is pressing, prepare the slaw by combining shredded red cabbage, julienned carrot, chopped cilantro, and 2 tablespoons of lime juice in a bowl. Toss well and set aside.
In another small bowl, mix mayonnaise, the remaining tablespoon of lime juice, and hot sauce to make the creamy taco sauce. Adjust seasoning to taste and set aside.
Once the tofu is pressed, cut it into 8 rectangular pieces.
In a large bowl, combine cornstarch, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss the tofu pieces in the mixture ensuring all sides are well coated.
Heat the olive oil in a large non-stick skillet over medium-high heat. Once hot, add the tofu pieces and cook for about 3-4 minutes on each side, or until crispy and golden brown.
Warm the corn tortillas on a separate skillet or directly on a gas burner until soft and pliable.
To assemble the tacos, place a piece of crispy tofu on each tortilla, top with a generous amount of slaw, a few slices of avocado, and a drizzle of the creamy sauce.
Serve immediately and enjoy your Vegetarian Baja Fish Tacos!
Nutrition Facts
Calories |
2726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.9 g | 241% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 3159 mg | 137% | |
| Total Carbohydrate | 200.5 g | 73% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 16.0 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3073 mg | 236% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3022 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
