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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 |
Ingredients
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
Preparation
- 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.
- To make the mango salsa: Stir all the ingredients together in a small bowl.
- To make the chipotle crema: Combine all ingredients in a blender or food processor and blend until smooth.
- 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.