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Crusted Tofu or Fish Tacos Recipe

Crusted Tofu or Fish Tacos Recipe

Printable version (pdf)

Serves: 4
Prep Time: 15minutes
Cook Time: 10-15 minutes

INGREDIENTS

  • Extra Firm Tofu (10-12 oz package; I prefer Hodu brand) OR fish of your choice (salmon, mahi mahi, snapper)
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • ¼ teaspoon salt
  • 8 small tortillas (corn or whole wheat)
  • Avocado (one medium), sliced
  • Summer Peach and Corn Salsa
  • 2 peaches or nectarines (plums, strawberries, other summer fruit works too)
  • ½ cob of fresh corn (about ½ cup), raw
  • ¼ cup chopped cilantro
  • ¼ cup onion (can used pickled onion)
  • ½ teaspoon finely chopped jalapeno pepper
  • 2 Tablespoons chopped red pepper
  • Salt to taste (about 1/8 teaspoon)
  • Lemon or lime juice (about 1 teaspoon)

DIRECTIONS

Tofu/Fish

  1. Preheat oven to 425 degrees.
  2. Mix all spices together in small bowl.
  3. Slice tofu into rectangular slices (about ¼ inch thick by 3 inches long). For fish, make sure bones removed/cut into fillets.
  4. Rub spice mixture on tofu or fish
  5. Cook in preheated oven for 15 minutes for tofu (turning ½ way through) or until crispy and about 8-10 minutes for fish (Checking so just cooked—so flakes but not dry)
  6. Serve tofu or fish in tortilla with sliced avocado and fresh peach/corn salsa

Peach/Corn Salsa

  1. Chop peaches/fruit into bite size, uniform pieces and add to bowl
  2. Cut corn off the cob (or use frozen if desired) and add to bowl
  3. Add cilantro, onions, jalapeno, red pepper, salt, and lemon or lime juice to bowl and stir well.