Blackened Tofu Tacos drizzled with cilantro lime avocado crema are packed with flavor! These tacos feel extra special and fancy but are ready in 30 minutes from start to finish.
Then pan fry the tofu on each side for about 5 minutes at medium hight heat.
Cut the cooked tofu steaks into strips so they are smaller for the taco filling.
Assemble the Tacos
Heat the taco shells on the stovetop (or in anair fryerr for a crispier shell).
Place the tacos into a taco holder for easy assembly.
Add a layer of shredded cabbage, coleslaw mix, or lettuce.
Then, add the blackened tofu stips.
Next, spoon on some pico de gallo.
Drizzle on the avocado crema.
Garnish with extra cilantro and lime wedges. Enjoy!
Notes
See more expert tips, pictures, and variations above for making the best blackened tofu tacos with avocado crema!Yield: 12 tacosServing Size: 3 tacosMake Ahead Tips: If you plan to meal prep for your Taco Tuesday festivities, remember to store each component separately to maintain freshness and flavors!
Blackened Tofu - Store it in an airtight container in the refrigerator. You can prepare it up to 5 days in advance.
Avocado Crema - Keep it in an airtight container with a layer of lime juice and plastic wrap in the refrigerator. You can make it up to 3 days ahead of time.
Pico de Gallo - Store it in an airtight container in the refrigerator. You can prepare it up to 3 days in advance.