Pescatarian Avocado Crema Tofu Tacos with Fresh Pico
Total time40 min
Prep time25 min
Cook time15 min
4.7(8)
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp olive oil
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
For the pico de gallo
- 3 medium roma tomatoes, seeded and finely diced
- ⅓ cup white onion, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
For the avocado crema
- 2 ripe avocados, pitted and peeled
- ⅓ cup sour cream
- 2 tbsp fresh lime juice
- 1 small garlic clove, roughly chopped
- 2 tbsp fresh cilantro, roughly chopped
- ¼ tsp salt
- 2–3 tbsp water
For serving
- 8 small corn tortillas
- lime wedges (optional)
Instructions
- 1
Press the tofu: wrap the block in several layers of paper towels, set it on a cutting board, and place a heavy skillet on top for at least 10 minutes. Once pressed, cut into 3/4-inch cubes.
- 2
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, and 1/2 tsp salt. Add the tofu cubes and toss until evenly coated.
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