4.5
2 ratings

Spicy Chipotle Mango Tacos

By
A new favorite your family will love

Created by Chef Chloe Coscarelli for Nasoya.

Ingredients

For the spicy tofu:

  • 2 Tablespoons olive oil
  • 1 16 oz. pkg Nasoya® Extra Firm Tofu, drained and crumbled
  • 1.5 Tablespoons pure maple syrup
  • 1.5 Tablespoons Sriracha
  • 1 Teaspoon smoked paprika
  • 1/4 Teaspoon chipotle powder
  • 3/4 Teaspoons sea salt

For the mango salsa:

  • 1 mango, finely diced
  • 2 Tablespoons finely diced red onion
  • 1 Tablespoon chopped fresh cilantro
  • 2 Teaspoons fresh lime juice

For the chipotle crema:

  • 1 Cup Nasoya® Organic Silken Tofu
  • 2 Tablespoons Sriracha
  • 1 Tablespoon agave
  • 1 Tablespoon lime juice
  • 1 Teaspoon sea salt
  • 1/4 Teaspoon chipotle powder
  • 8 small corn tortillas
  • Toppings: Sliced avocado or guacamole, fresh cilantro, lime wedges

Directions

For the spicy 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.

For the mango salsa:

Stir all the ingredients together in a small bowl.

For 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.