Lately, I have been seeing fish tacos pop up everywhere. In magazines, on blogs, on social media, you name it. I think we are in that home stretch of winter where everyone starts to crave a little bit of island flair in their food. Here in North Carolina, it has felt like the middle of a Midwestern summer all month. My kids keep asking if we can go to the pool. It’s February, guys. But we can make fish tacos! Tofu fish tacos, that is. Tofu fish = tofish, I guess? Works for me.
Tofu makes a wonderful stand-in for fish, which is usually breaded and fried anyway in fish tacos. I use Old Bay seasoning in my coating which really gives these an authentic “seafood” flavor. Just simply cut the tofu into strips, coat them in some panko bread crumbs and seasonings and bake up until crispy! These tacos were a fun change from the more typical black bean or lentil varieties and really got me in the mood for summer. Don’t worry, March is right around the corner and March is basically summer here in the South.
- 1 package extra-form tofu, pressed and drained and cut into matchsticks
- 1½ cups panko bread crumbs
- 2 tsp Old Bay seasoning
- ½ tsp salt
- Small bowlful of soy milk or almond milk, unsweetened and unflavored, for dipping
- Coconut oil spray
- 2 medium just ripe avocados
- 1 large barely ripe mango (should be quite firm), small diced
- ½ cup chopped cilantro
- Juice of 1 lime
- A few spoonfuls of your favorite salsa (optional)
- Salt to taste
- ½ small head of purple cabbage, shredded
- 1 carrot, shredded
- 1 Tbsp apple cider vinegar
- 1 Tbsp Vegenaise or mayonaisse
- A few pinches of both salt and sugar, to taste
- Preheat your oven to 375°.
- Place the panko breadcrumbs, Old Bay seasoning, and salt into 1 small bowl and mix well. Place the other small bowl of milk next to it. One at a time, first dip the tofu stick into the milk, and then into the breadcrumb mixture, trying to get as much to stick on as possible. Don't worry, they won't be pretty, but they will be delicious. Towards the end, the breadcrumb bowl will start to get soggy but I just pressed harder.
- Place the coated sticks on a lined baking sheet, spray them with coconut oil, and bake for about 20 minutes. Turn the sticks over, spray the other side with oil, and bake for about another 10 minutes.
- Place all ingredients into a bowl and mash with the back of a fork until your desired consistency.
- Mix all ingredients in a medium bowl, tasting for both salt and sweetness. You will want extra slaw on the side, I promise, so make the whole amount.
- Heat your corn tortillas until soft (I wrap mine in foil and stick them in a hot oven for about 10 minutes) and then add 2 or 3 tofu sticks, a few spoonfuls of cabbage slaw, some mango guacamole, and a drizzle of your favorite salsa. Squeeze over some fresh lime juice and devour.
- *Note: I love 100% corn tortillas, but my kids prefer the Trader Joe's brand corn and wheat blend tortillas (as pictured) because they are softer and easier for them to bite through.
My kids don’t normally inhale purple cabbage, but on these tacos, they loved it. Try something new and you might be pleasantly surprised! Also, do not skip the mango guacamole! It really makes this dish. Make sure you are using a firm, just ripe mango, when they get too ripe they get stringy and their flavor is too sweet.
I also served these tacos with brown rice mixed with chopped cilantro, a sprinkle of salt, and a good squeeze of lime juice.
Try these fun faux fish tacos tonight and let me know what you think!