Fish Tacos with Mango Salsa Recipe

Tofu: Firm tofu is used as a plant-based protein alternative, providing a meaty texture.

Panko breadcrumbs: These Japanese-style breadcrumbs add extra crunch to the tofu strips.

Garlic powder: Adds a subtle garlic flavor to the breadcrumb coating.

Paprika: Provides a mild, smoky flavor and a touch of color.

Flour: Used to coat the tofu strips before dipping in non-dairy milk.

Non-dairy milk: Helps the panko breadcrumbs adhere to the tofu strips.

Mango: Adds sweetness and a tropical flavor to the salsa.

Red onion: Provides a sharp, tangy contrast to the sweet mango.

Cilantro: Adds a fresh, herbaceous note to the salsa.

Lime juice: Adds acidity and brightness to the mango salsa.

Salt: Enhances the flavors of both the tofu and the salsa.

Corn tortillas: Serve as the base for the tacos, providing a slightly sweet and earthy flavor.

When pressing tofu, ensure you remove as much moisture as possible to achieve a firmer texture. This can be done by wrapping the tofu in a clean kitchen towel and placing a heavy object, like a cast-iron skillet, on top for at least 30 minutes. This step is crucial for getting a crispy exterior when cooking the tofu strips.

• firm tofu - Substitute with tempeh: Tempeh has a firmer texture and a nutty flavor that works well as a fish substitute in tacos.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crispy texture and are a gluten-free option.

• garlic powder - Substitute with onion powder: Onion powder offers a similar depth of flavor and can be used interchangeably in most recipes.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor that enhances the overall taste of the dish.

• flour - Substitute with chickpea flour: Chickpea flour is a gluten-free alternative that also adds a slight nutty flavor.

• non-dairy milk - Substitute with coconut milk: Coconut milk provides a creamy texture and a subtle sweetness that complements the other ingredients.

• diced mango - Substitute with diced pineapple: Pineapple offers a similar sweetness and tropical flavor that pairs well with the other salsa ingredients.

• diced red onion - Substitute with diced shallots: Shallots have a milder flavor and can be used as a direct substitute for red onions.

• chopped cilantro - Substitute with chopped parsley: Parsley provides a fresh, slightly peppery flavor that can replace cilantro.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor that can be used in place of lime juice.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the dish.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are a soft and flexible alternative that can be used if corn tortillas are not available.

• Allow the tofu strips to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled tofu strips in an airtight container. If stacking them, use parchment paper between layers to maintain their crispiness.
• Store the mango salsa separately in an airtight container. This keeps the flavors fresh and prevents the tofu from becoming soggy.
• Refrigerate the tofu strips for up to 3 days. The mango salsa can be refrigerated for up to 2 days.
• To freeze the tofu strips, lay them out on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. This prevents them from sticking together.
• The tofu strips can be frozen for up to 2 months. When ready to use, reheat them in a skillet or oven to regain their crispiness.
• Avoid freezing the mango salsa, as the texture of the mango and red onion can become mushy upon thawing.
• Store the corn tortillas in their original packaging or an airtight container. They can be kept at room temperature for up to a week or frozen for up to 3 months.
• When reheating the tofu strips, use a skillet over medium heat or an oven at 350°F (175°C) until heated through and crispy.
• Reassemble the fish tacos with freshly warmed tortillas, reheated tofu strips, and chilled mango salsa for the best taste and texture.

• Preheat your oven to 350°F (175°C). Place the tofu strips on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and crispy.
• Alternatively, use an air fryer set to 350°F (175°C). Place the tofu strips in the basket and air fry for 5-7 minutes, shaking halfway through to ensure even heating.
• For a quick method, heat a skillet over medium heat. Add a small amount of olive oil and reheat the tofu strips for 2-3 minutes on each side until warmed and crispy.
• Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable and slightly toasted.
• To reheat the mango salsa, simply let it come to room temperature. Avoid microwaving as it can make the mango and red onion mushy.
• Assemble the reheated tofu strips in the warmed corn tortillas and top with the room temperature mango salsa. Enjoy your revitalized fish tacos!

• Tofu press: Used to press the tofu to remove excess moisture, ensuring a firmer texture for cooking.

• Knife: Essential for cutting the tofu into strips and dicing the mango and red onion.

• Cutting board: Provides a stable surface for cutting the tofu, mango, and red onion.

• Mixing bowl: Used to mix the panko breadcrumbs, garlic powder, and paprika.

• Mixing bowl: Another one is needed to combine the diced mango, red onion, cilantro, lime juice, and salt for the mango salsa.

• Shallow dish: Ideal for coating the tofu strips in flour.

• Shallow dish: Another one is needed for dipping the tofu strips in non-dairy milk.

• Skillet: Used to cook the tofu strips until golden brown and to warm the corn tortillas.

• Spatula: Helps in flipping the tofu strips while cooking to ensure they are evenly browned.

• Tongs: Useful for handling the tofu strips and assembling the tacos.

• Measuring cups: Needed to measure out the panko breadcrumbs, flour, non-dairy milk, and other ingredients accurately.

• Measuring spoons: Used to measure out the garlic powder, paprika, lime juice, and salt.

Prepare ingredients ahead: Press and cut the tofu in advance, and store it in the fridge to save time.

Pre-make mango salsa: Combine mango, red onion, cilantro, lime juice, and salt the night before.

Use a food processor: Quickly chop mango and red onion using a food processor.

Batch cook tofu: Cook extra tofu strips and store them for future meals.

Warm tortillas together: Heat multiple corn tortillas at once in the oven to save time.