Vegan Fish Tacos with Mango Salsa

These vegan fish tacos are a delicious and healthy way to enjoy your favorite Mexican dish. The tofu is crispy on the outside and tender on the inside, and the mango salsa is sweet and tangy. These tacos are perfect for a quick and easy meal, and they're sure to be a hit with everyone at your table.

The story of these vegan fish tacos begins in the bustling streets of Mexico City. I was on a culinary adventure, sampling the city's vibrant street food scene, when I came across a humble taqueria that was serving up some of the most delicious fish tacos I had ever tasted. The crispy tortillas, the tender fish, and the flavorful salsa were all perfectly balanced, and I couldn't get enough of them.

Prep time: 15 | Cook time: 20 | Serves: 6

Ingredients

• 1 block extra-firm tofu, pressed and cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• 1/4 cup chopped mango
• 1 tablespoon lime juice
• 12 corn tortillas

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine tofu, olive oil, and taco seasoning. Mix well.
3. Spread tofu on a baking sheet and bake for 20 minutes, or until golden brown and crispy.
4. In a small bowl, combine red onion, cilantro, mango, and lime juice. Stir well.
5. Warm tortillas in the microwave for 10 seconds each.
6. Fill tortillas with tofu and mango salsa. Enjoy!

Why It Works

• The tofu is pressed and cut into 1-inch cubes to give it the texture of fish.
• The tofu is then coated in a flavorful blend of olive oil and taco seasoning.
• The tofu is baked in a hot oven until it is golden brown and crispy on the outside, but tender and juicy on the inside.
• The mango salsa is made with fresh mango, red onion, cilantro, and lime juice, and it adds a sweet and tangy flavor to the tacos.