I’ve made this recipe before based on this All Recipes version. I used some sort of white fish, I can’t remember what exactly, and it worked really well. I made it again last night but used tofu instead, as the fish at Harvestime stinks and I did not have time to stop by another grocery store.
1 cup corn – I used frozen corn and let it thaw
1/2 cup red onion – diced
1 cup jicama – pealed and diced
1/2 cup red bell pepper – diced
1 cup fresh cilantro leaves – finely chopped
2 limes – zested and juiced
Salt and Pepper
1 package firm or extra firm tofu
Cayenne pepper & oil
10-12 corn tortillas
Start by draining the tofu and slicing into about 8-9 slices. Lay flat on a stack of paper towels, top with more paper towels and set something heavy on top, like a heavy skillet, to press out excess water. After about 10 minutes, spray each side with a little olive oil, sprinkle, depending on your taste, with cayenne pepper and bake at 400 degrees for about 15 minutes. This helped to dry out the tofu and get it ready for the grill pan.
Once done in the oven, spray a grill pan with oil and grill each side of the tofu, giving it grill marks and making it a little crispy. Slice into strips.
To make the salsa, combine the corn, jicama, red pepper, onion, cilantro, zest and juice in a large bowl. Season with salt and pepper to taste.
Warm the tortillas, either in the oven or the microwave. Top each tortilla with the salsa and then the tofu and enjoy.
Notes: I really enjoyed how the tofu came out and I think it would be good on something else, maybe salad or a sandwich. In this recipe it was just too dry. I highly recommend using fish instead, as the moisture is needed with the chunky, crunchy and dry salsa. Prepare the fish with oil and cayenne and grill until finished.
Servings: 10-12 tacos