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Sriracha Tacos with Pineapple Salsa

Sriracha Tacos with Pineapple Salsa

Sriracha Tacos with Pineapple Salsa Save this recipe.

Small, but flavourful. These tacos have kick of spice after every bite. If you can handle the heat, add our chipotle vegenaise made with our Soft Tofu.

Servings: 2

intermediate Mains Soyganic Smoked Tofu Sriracha Flavoured (210g)

  • 20 min prep
  • 10 mins cook
  • 2 people

Ingredients

  • 1 pkg Soyganic Smoked Tofu Sriracha Flavoured (210g) slices
  • 1 Tbs. extra virgin olive oil
  • 2 cups shredded iceberg lettuce
  • 4 6" traditional white corn tortillas, grilled
  • PINEAPPLE SALSA:
  • ½ cup chopped golden pineapple
  • 1 small jalapeno pepper, finely diced
  • ½ small tomato, finely chopped
  • 2 Tbs. finely chopped red onion
  • 3 Tbs finely chopped fresh cilantro leaves
  • ½ lime, juiced
  • pinch of salt
  • CHIPOTLE VEGENAISE:
  • 2 chipotle peppers in Adobo sauce
  • 1 clove garlic
  • ½ fresh lime, juiced
  • salt and pepper to taste

Directions

  1. CHIPOTLE VEGENAISE: Place all ingredients in a blender and blend until smooth. Store in a squeeze bottle for easy serving. Chipotle Vegenaise keeps in the fridge for 1 week.
  2. PINEAPPLE SALSA: Combine all ingredients in a bowl and let rest until ready to serve.
  3. Sear tofu in a fry pan with olive oil for 1-2 minutes each side, or until heated through.
  4. Divide evenly tofu between warm tortillas. Divide lettuce and Pineapple Salsa evenly over each taco then drizzle desired amount of Chipotle Veganaise over top and serve.

Calories: 230Fat: 12gSaturated Fat: 1.5g+ Trans: 0mgCholesterol: 0mgSodium: 170mgCarbohydrate: 20gFiber: 4gSugar: 5gProtein: 15gVitamin A: 8%Vitamin C: 35%Calcium: 20%Iron: 10%

As per one serving size (246g)