Jicama Tofu Tacos
Yields: 4 tacos
Photo and Food Styling by Snixy Kitchen
Refreshing summer tofu tacos made with jicama tortillas and Moroccan flavor vibes using Chermoula Moroccan Tofu Cubes and a bright apricot salsa fresca. These will quickly become a weekly staple in your house!
Ingredients
Tacos
2 (8oz) packages Hodo Moroccan Cubes Locate product
16 fresh jicama tortillas (look for “jica wraps” in the produce aisle or make them yourself by very thinly slicing peeled jicama)
¼ cup crumbled cotija or favorite vegan version
Optional, for garnish: fresh parsley
Guacamole
Two ripe avocados
Juice of 1 lime
Kosher salt, to taste
Cabbage Slaw
½ small red cabbage, thinly sliced or shredded
1 garlic clove, minced or pressed
¼ cup lime juice (from 2-3 limes)
1 tbsp extra virgin olive oil
½ tsp kosher salt
Apricot Salsa Fresca
1 cup finely chopped tomatoes (~3-5 tomatoes, depending on size)
1 cup finely chopped ripe apricots (~10 apricots)
1 ripe but firm nectarine, chopped
½ cup finely chopped shallot or red onion
½ jalapeno or serrano pepper, seeded and minced
Zest of 1 lime
Instructions
Prepare the cabbage slaw. Toss all the ingredients together in a large mixing bowl. Chill until ready to use. Make the slaw up to 4 days in advance and it gets more flavorful with time.
Prepare the salsa fresca. Toss all the ingredients together in a medium mixing bowl. Chill until ready to use.
Prepare the guacamole. Mask the avocados in a small mixing bowl with a fork. Mix in the lime and salt, to taste.
Prepare the filling. Heat a non-stick or cast-iron skillet over medium-high heat. Add the Hodo Moroccan Cubes, breaking them up with a wooden spoon. Cook, stirring occasionally, until they turn golden brown. Remove from heat.
Build your tacos! On each jicama tortilla, layer, in order spoonfuls of guacamole, browned Hodo Moroccan Cubes, slaw, salsa fresca. Sprinkle with cotija or favorite vegan version and top with fresh parsley, if desired.
Store any leftover filling ingredients in the fridge for 3-4 days.
