Meal Kit
Crispy Acapulco Tofu Tacos
with Sriracha-mayonnaise and queso fresco
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk, Eggs, Wheat, Soy
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Vegetarian
Chef
Nigel Palmer
Tacos are a deceptively simple food; we think of them as hand-held goodies easily accessible from trucks or fast food. However simple they look, the flavors they hold can be as complex as any dish. Crispy tofu forms the base here, topped with queso fresco, red cabbage doused in lime juice, and spicy Sriracha-mayo. Every bite forms its own complex flavor, delicious down to the last. Tip: Get your best zest: use the small holes of the grater, and press into it until the colored skin comes off. Zest as little of the white beneath as possible: the white is called pith, and is quite bitter.
In Your Box (serves 2)
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12 oz. Extra Firm Tofu
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6 Small Flour Tortillas
- 3 oz. Shredded Red Cabbage
- 1 Lime
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1½ oz. Queso Fresco
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1.26 oz. Mayonnaise
- 3 Tbsp. Cornstarch
- 2 tsp. Sriracha
- ¼ oz. Cilantro
- 2 tsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) QPG2z23E
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Calories830
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Carbohydrates62g
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Net Carbs55g
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Fat53g
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Protein27g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 3 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meat lovers! If using protein, skip plate-pressing step. If using 8 oz. shrimp or 16. oz shrimp, pat dry and toss with cornstarch to coat. Follow same instructions as tofu in Step 4, cooking in batches if necessary until shrimp reaches minimum internal temperature, 2-3 minutes per side, then toss with seasoning blend. If using diced chicken, pat dry and toss with cornstarch to coat. Follow same instructions as tofu in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes, then toss with seasoning blend. If using steak strips, separate into a single layer and pat dry. Skip cornstarch step and season with seasoning blend. Follow same instructions as tofu in Step 4, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes.
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1 Prepare Ingredients and Pickle Cabbage
Zest lime, halve, and juice.
Crumble queso fresco, if necessary.Mince cilantro (no need to stem).Thoroughly combine red cabbage, lime juice, 1/4 tsp. salt, and 1/4 tsp. pepper in a mixing bowl. Set aside at least 10 minutes, stirring every few minutes. -
2 Prepare the Tofu
Line a plate with paper towels.
Cut tofu into 1/2" dice. Place tofu on towel-lined plate and top with more towels. Press firmly, but gently, to remove excess liquid.Place cornstarch in another mixing bowl. Add tofu to bowl and gently combine or gently toss to coat thoroughly. -
3 Make the Sriracha-Mayonnaise
In another mixing bowl, combine mayonnaise, half the Sriracha, and 1/4 tsp. lime zest. Taste, and add more Sriracha if desired. Set aside.
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4 Fry the Tofu
Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes.
Don't rush cooking the tofu; it will need the complete cooking time for the correct crispness.While tofu cooks, wipe mixing bowl clean. Transfer cooked tofu to cleaned mixing bowl and toss with seasoning blend. -
5 Finish the Dish
Wrap tortillas in a damp paper towel and microwave, 30-60 seconds.
Plate dish as pictured on front of card, filling tortillas with crispy tofu, pickled cabbage, and queso fresco. Garnish with cilantro and Sriracha-mayonnaise (to taste). Bon appétit!
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