Grilled Fish Tacos Recipe

Tofu: A plant-based protein that absorbs flavors well and provides a firm texture when pressed and grilled.

Olive oil: Used to coat the tofu and help the spices adhere, adding a rich flavor.

Smoked paprika: Adds a smoky, slightly sweet flavor to the tofu.

Garlic powder: Provides a concentrated garlic flavor without the moisture of fresh garlic.

Onion powder: Adds a savory depth to the spice mix.

Cumin: Brings a warm, earthy flavor to the dish.

Salt: Enhances all the other flavors in the spice mix.

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

Shredded cabbage: Adds a crunchy texture and fresh flavor to the tacos.

Pico de gallo: A fresh salsa made from tomatoes, onions, cilantro, and lime juice, adding brightness to the dish.

Guacamole: A creamy, rich topping made from avocados, lime, and seasonings.

Vegan sour cream: A dairy-free alternative that adds a tangy, creamy finish to the tacos.

To achieve the perfect texture for your tofu, make sure to press it thoroughly to remove excess moisture. This allows the spice mixture to adhere better and helps the tofu develop a nice, crispy exterior when grilled. Use a tofu press or place the tofu block between two plates and weigh it down with something heavy for at least 30 minutes before cutting it into strips.

• Grilled fish - Substitute with pressed firm tofu: Tofu has a firm texture that can mimic the flakiness of fish when grilled and absorbs marinades well.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it ideal for grilling.

• Smoked paprika - Substitute with chipotle powder: Chipotle powder adds a smoky and slightly spicy flavor, similar to smoked paprika.

• Garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more intense and aromatic garlic flavor.

• Onion powder - Substitute with finely chopped onions: Finely chopped onions offer a fresh and pungent onion taste.

• Cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that complements the other spices well.

• 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 soft and pliable, making them a good alternative to corn tortillas.

• Shredded cabbage - Substitute with shredded lettuce: Shredded lettuce provides a similar crunch and freshness to the tacos.

• Pico de gallo - Substitute with salsa verde: Salsa verde offers a tangy and slightly spicy flavor, adding a different dimension to the tacos.

• Guacamole - Substitute with smashed avocado: Smashed avocado provides a creamy texture and rich flavor, similar to guacamole.

• Vegan sour cream - Substitute with coconut yogurt: Coconut yogurt has a creamy consistency and a slight tang, making it a good alternative to vegan sour cream.

• Allow the tofu to cool completely before storing. This helps prevent condensation, which can make the tofu soggy.
• Place the grilled tofu strips in an airtight container. Separate layers with parchment paper to avoid sticking.
• Store the corn tortillas in a resealable plastic bag with a paper towel to absorb any excess moisture.
• Keep the shredded cabbage in a separate container lined with a paper towel to maintain its crispness.
• Store the pico de gallo in an airtight container. It’s best consumed within 2-3 days for optimal freshness.
• Place the guacamole in a container with a tight-fitting lid. To prevent browning, press plastic wrap directly onto the surface before sealing.
• Keep the vegan sour cream in its original container or transfer it to an airtight container if needed.
• For freezing, wrap the grilled tofu strips individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months.
• Thaw frozen tofu strips in the refrigerator overnight before reheating.
• Reheat the tofu strips on a grill or in a skillet over medium heat until warmed through.
• Warm the corn tortillas in a dry skillet or microwave before assembling the tacos.
• Assemble the tacos just before serving to ensure all components are fresh and flavorful.

• Preheat your oven to 350°F (175°C). Place the leftover grilled tofu strips on a baking sheet lined with parchment paper. Heat for about 10-15 minutes until warmed through. For the corn tortillas, wrap them in aluminum foil and place them in the oven for the last 5 minutes to warm them up.

• Use a skillet over medium heat. Add a small amount of olive oil to the pan and reheat the grilled tofu strips for about 2-3 minutes on each side until they are heated through. Warm the corn tortillas in the same skillet for about 30 seconds on each side.

• For a quick microwave method, place the grilled tofu strips on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes until heated through. Wrap the corn tortillas in a damp paper towel and microwave for about 30 seconds.

• If you have an air fryer, preheat it to 350°F (175°C). Place the grilled tofu strips in the air fryer basket and heat for about 5-7 minutes until they are crispy and warmed through. Warm the corn tortillas in the air fryer for the last 2 minutes.

• To reheat the shredded cabbage, pico de gallo, guacamole, and vegan sour cream, it's best to serve them cold or at room temperature. If you prefer them slightly warm, you can let them sit out at room temperature for about 15-20 minutes before assembling your tacos.

• Grill: Used to cook the tofu strips, giving them a smoky flavor and grill marks.

• Mixing bowl: Used to combine the olive oil, smoked paprika, garlic powder, onion powder, cumin, and salt.

• Knife: Used to cut the pressed tofu into strips.

• Tongs: Used to handle and turn the tofu strips on the grill.

• Basting brush: Used to coat the tofu strips with the spice mixture.

• Cutting board: Used as a surface to cut the tofu.

• Measuring spoons: Used to measure out the olive oil, smoked paprika, garlic powder, onion powder, cumin, and salt.

• Spatula: Used to warm the corn tortillas on the grill.

• Serving platter: Used to assemble and serve the tacos.

Prepare the spice mix in advance: Combine the olive oil, smoked paprika, garlic powder, onion powder, cumin, and salt ahead of time and store in an airtight container.

Press tofu overnight: Press the tofu the night before to save time and ensure it absorbs the spices better.

Use pre-shredded cabbage: Buy pre-shredded cabbage to skip the chopping step.

Ready-made pico de gallo: Purchase store-bought pico de gallo to save preparation time.

Preheat grill while prepping: Start preheating your grill as you prepare the tofu and spice mix to streamline the process.