Make It Vegan Taco Night ​With Chef Chloe Coscarelli’s Spicy Chipotle-Mango Tacos! by 30Seconds Food

Vegan Vegetarian Dinner
a year ago
Make It Vegan Taco Night ​With Chef Chloe Coscarelli’s Spicy Chipotle-Mango Tacos!

For more than just Taco Tuesday, this recipe created by Chef Chloe Coscarelli for Nasoya combines sweet and heat for a tasty, but light, weekday meal.

You'll need:

Spicy Tofu

  • 2 tablespoons olive oil
  • 1 package (16 ounces) Nasoya® Extra Firm Tofu, drained and crumbled
  • 1 1/2 tablespoons pure maple syrup
  • 1 1/2 tablespoons Sriracha
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon chipotle powder
  • 3/4 teaspoon sea salt

Mango Salsa

  • 1 mango, finely diced
  • 2 tablespoons finely diced red onion
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons fresh lime juice

Chipotle Crema

  • 1 cup Nasoya® Organic Silken Tofu
  • 2 tablespoons Sriracha
  • 1 tablespoon agave
  • 1 tablespoon lime juice
  • 1 teaspoon sea salt
  • 1/4 teaspoon chipotle powder
  • 8 small corn tortillas
  • Toppings: sliced avocado or guacamole, fresh cilantro, lime wedges

Here’s how to make it:

  1. To make the chipotle tofu: Heat a large nonstick skillet over medium-high heat and add oil. Add crumbled tofu and cook until lightly browned. Add maple syrup, Sriracha, smoked paprika, chipotle and salt, and stir until tofu is coated. Remove from heat and set aside.
  2. To make the mango salsa: Stir all the ingredients together in a small bowl.
  3. To make the chipotle crema: Combine all ingredients in a blender or food processor and blend until smooth.
  4. To assemble the tacos: Heat a tortilla in a pan over medium-high heat or by placing it directly on the burner for about a minute, using tongs to flip. Plate. Layer on the tofu, mango salsa and a drizzle of chipotle crema. Garnish with guacamole, cilantro and a lime wedge.

Nasoya products used in this recipe:

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Nicole DeAvilla
YUM! and it's vegan too. :)

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