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Spicy Chipotle-Mango Tacos

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Spicy Chipotle-Mango Tacos
  • 8 Servings
  • mins Prep Time
  • mins Total Time
  • 240 Cal/Serving

Nutritional Facts

Cal./Serving 240
Total Fat 9g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 0mg
Sodium 920mg
Carbohydrates 30g
Dietary Fiber 1g
Sugars 12g
Protein 10g


Created by Chef Chloe Coscarelli for Nasoya

Spicy Tofu

2 tbsp olive oil
1 (16-oz) pkg Nasoya® Extra Firm Tofu, drained and crumbled
1 1/2 tbsp pure maple syrup
1 1/2 tbsp Sriracha
1 tsp smoked paprika
1/4 tsp chipotle powder
3/4 tsp sea salt

Mango Salsa

1 mango, finely diced
2 tbsp finely diced red onion
1 tbsp chopped fresh cilantro
2 tsp fresh lime juice

Chipotle Crema

1 cup Nasoya® Organic Silken Tofu
2 tbsp Sriracha
1 tbsp agave
1 tbsp lime juice
1 tsp sea salt
¼ tsp chipotle powder

8 small corn tortillas

Toppings: Sliced avocado or guacamole, fresh cilantro, lime wedges


  1. To make the chipotle tofu: Heat a large nonstick skillet over medium-high heat and add oil. Add crumbled tofu and cook until lightly browned. Add maple syrup, sriracha, smoked paprika, chipotle, and salt, and stir until tofu is coated. Remove from heat and set aside.
  2. To make the mango salsa: Stir all the ingredients together in a small bowl.
  3. To make the chipotle crema: Combine all ingredients in a blender or food processor and blend until smooth.
  4. To assemble the tacos: Heat a tortilla in a pan over medium-high heat or by placing it directly on the burner for about a minute, using tongs to flip. Plate. Layer on the tofu, mango salsa, and a drizzle of chipotle crema. Garnish with guacamole, cilantro, and a lime wedge.

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!