Ingredients

• 1 lime
• 1 1/2 ounces queso fresco (mild mexican cheese)
• 1/2 cup cilantro, rough chopped
• 3 ounces red cabbage, shredded
• 12 ounces extra firm tofu, cut to 1/2-inch cubes
• 3 tablespoons cornstarch
• 1 ounce mayonnaise
• 1 teaspoon hot sauce, Sriracha
• 1 tablespoon taco seasoning
• 6 small flour tortillas
• olive oil, to pan fry
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Get ready with 3 Mixing Bowls 1 Large Non-Stick Pan.

2. Zest the lime, cut it in half, and juice each half. Crumble queso fresco. Mince cilantro (no need to stem).

3. Combine red cabbage, lime juice, ¼ teaspoons salt, and ¼ teaspoons pepper in a mixing bowl. Toss and set aside at least 10 minutes, stirring every few minutes.

4. Prepare the Tofu: Line a plate with paper towels. Cut tofu into ½" cubes. Place tofu on towel-lined plate and press firmly, but gently with paper towels to remove excess liquid. Put cornstarch in another mixing bowl. Gently toss tofu in cornstarch to coat thoroughly.

5. Make the Sriracha-Mayonnaise: In another mixing bowl, combine mayonnaise, Sriracha, and ¼ teaspoons lime zest.

6. Fry the Tofu: Place a large non-stick pan over medium-high heat. Add 3 Tbsp. olive oil and tofu to hot pan. Wipe mixing bowl clean and reserve. Stir occasionally until tofu is golden brown and crispy, 6-9 minutes. Transfer to reserved mixing bowl and toss with taco seasoning. Wipe pan clean and reserve.

7. Re-heat pan used to fry tofu to a medium-high heat. Place tortillas in hot pan and toast, 30 seconds per side.

8. Make your tacos, starting with the tufu, then cabbage mix and sriracha mix. Top with cilantro and cheese, and Bon appétit!