I’m a big salsa advocate.
I went through a phase of my life where I added that ‘ish to EVERYTHING. Even if it was Thai food, you better bet I added it. I love the flavor of it, and I have no prefrence as to what kind. But, if we’re being honest, I’m a chunky salsa girl. The bigger the better!
I’m also a taco advocate. My all time favorite tacos are these fish tacos from a local Mexican place called Mexico Viejo. This is my ALL TIME favorite mexican place, and that’s saying something, because San Diego has a lot of good Mexican restaurants. Ever since I moved here, I’ve gone to this restaurant almost every single Friday night with my dad, and for the past few years, I’ve gotten these tacos. I can’t pick a favorite part about them, and they’re my ULTIMATE WEAKNESS.
And lastly, I’m a tofu advocate. I don’t eat meat often (ironic because the previous paragraph is about fish tacos), so tofu is also in my fridge. I used to think it was disgusting; my first memory of it was in Ice Princesses when the girls friend complained that “the only thing [her] mom had was tofu”. But, recently I’ve discovered that when you cook it right, it tastes good!
So, I’m combining these three things to make Mango Tofu tacos, using La Victoria Mango Habanero Salsa. La Victoria believes everyone views their food differently, and there are so many ways to use this salsa. If you’re interested in winning a Classic Four Burner Gas-Grill (I KNOW I AM), then post a dish of your choice using Mango Habanero Salsa on Instagram with the hashtag #ViewFromMyPlate #MangoHabaneroSalsa and tag @LaVictoriaBrand! If you want, you can post these tacos and tag me as well!
But yeah, these tacos are freaking delicious. I love mango salsas because they add a touch of sweetness to a spicy dish, so you get the best of both worlds! And like I said, I prefer chunky salsa, so that makes them even better. Plus, these are good for breakfast, lunch, AND dinner, so if you’re ever stuck on a dish, you can make these!
- 4 oz firm tofu
- ½ tsp chili powder
- ½ tsp cumin
- 1 tsp olive oil
- Salt and pepper to taste
- 2 tortilla's of your choice
- 2 tbsp La Victoria Mango Habanero Salsa (or mango salsa of choice)
- ¼ avocado, diced
- Diced tomato and romaine
- Melt the olive oil on a skillet on medium heat, and swirl it around to coat evenly. On the side, chop your tofu into cubes.
- Place the tofu in the pan, and begin crumbing it with your spatula. You can make the crumbles as big or as small as you'd like. Next, add your seasonings and salt + pepper.
- Cook on the pan for five minutes, or until the tofu has crisped up a little. Once it's cooked up, transfer it to your tortilla's, add the salsa and any other toppings. Enjoy!
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