baja tacos

Overview

Time: 35 minutes
Dishes: air-fryer or oven, medium bowl, shallow pan 

Hello, hello Dear Readers!

Now that you have your Seafood Tofu prepared, you need to put it to some good use (if you haven't gobbled it up, yet, that is) and this Baja Taco is perfect.

Baja Taco is a regional food to San Diego and is typically made with fish and chiles. As suited to a weekday meal, I skipped all the fancy shmancy chiles and opted for chili powder. Fear not, this did not lessen the delicious factor, however, if you are looking for a more authentic version, take a look at my Baja Tacos made with lobster mushrooms and tempeh HERE.

A few pointers about the recipe:

1. Store your Seafood Tofu in the broth (fresh vegetable broth or the sea-vegetable broth, as the recipe indicated) because the tofu needs to be moist before dredging - otherwise the breading won't stick. Simply move the tofu from the broth to the breading.
2. It is vital that you steam your tortillas (especially corn tortillas), else they will break. To steam, just add the warmed tortillas (warmed over a stove top or in the microwave or oven) to a towel and then place in a tortilla warmer or a pot with a lid. The point is to trap the steam coming off the just-heated tortilla. Steam them for a few minutes; it will do wonders.
3. Double up your tortillas, else the taco will disintegrate. I called for 16 tortillas in this recipe, making 8 tacos, for 4 servings. This is the way taco trucks do it and they have it nailed.

Follow the above pointers and you will be golden.

I had these tacos on the table in 30 minutes, which is totally doable as long as you adhere to the order of cooking them. First the slaw, then the tofu, then the sauce and finally the assembly.

The tacos have just enough of a sea flavor without being over powering. The slaw is nice and bright and the chipotle-lime sauce adds a perfect amount of heat. Skip the chipotle if you are not inclined to heat and add 1/4 teaspoon of smoked paprika instead.

I give you the choice of using yogurt or mayo for the sauce. And, yes, use more yogurt than mayo. Because mayo has a lot of fat you don't need as much for the tacos and because yogurt has little fat, you can (and should) add more to the tacos. Yogurt is also fermented, so it needs less lime juice, whereas mayo has a lot of fat which needs to be balanced with the lime juice. 

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Prepare the slaw first.
• Prepare the tofu, plucking them gently out of the broth.
• Take care with the tofu to avoid breaking them, if you can.
• Make the sauce last.

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Baja Tacos

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

 

Preheat the air-fryer to 400F.

 

1 1/2 cups shredded cabbage (or slaw mix)

1/2 cup vegan mayo or 3/4 cup plain nondairy yogurt

1/4 cup chopped cilantro

1 tablespoon + 1 teaspoon agave or maple syrup

1 tablespoon + 1 teaspoon lime juice

6 tablespoons flour

6 tablespoons dry bread crumbs (not panko)

1 teaspoon chili powder

1 recipe Seafood Tofu, drained but not sautéed

Oil spray

1 teaspoon chipotle in adobo, finely minced or just the adobo part

1 teaspoon agave or maple (if using unsweetened yogurt for sauce)

16 corn tortillas

1 avocado, sliced

Pickled jalapenos (optional)

1. Slaw: Combine the cabbage, 1/4 cup mayo (or yogurt), cilantro, 1 tablespoon agave and 1 tablespoon lime juice in a medium bowl. Toss well. Season with salt and black pepper. Set aside.

2. Tofu: Combine the flour and chili powder in a shallow pan. Season with salt and pepper. Slice the Seafood Tofu slabs in half, lengthwise. Dredge the tofu slices in the flour mixture. Spray with oil and air-fry on 400F for 10 to 15 minutes until crisp. Alternatively, pan fry in 2 teaspoons of olive oil over medium heat until golden.   

3. Sauce: Combine 1/4 cup mayo (or 1/2 cup yogurt), chipotle and 1 teaspoon lime juice. Stir well. Season to taste. Add the agave if using yogurt.   

4. Assemble:  Warm the tortillas over the stove top or in a microwave. Add to a towel and a tortilla warmer and allow to steam for 3 minutes. Assemble the tacos by using 2 tortillas per taco (double them up). Add Tofu, avocado, Slaw, Sauce and jalapenos, if using. Serve. 

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