#tacocravings

These Crispy Tofu Tacos with Asian Pear Slaw are a delightful fusion of flavors and textures. Crispy tofu cubes are coated in a savory and slightly spicy sauce, then paired with a refreshing Asian pear slaw. The combination of crunchy slaw and tender tofu nestled in warm corn tortillas makes for a mouthwatering taco experience with an Asian twist.

Ingredients: 1 block 14 oz extra-firm tofu, pressed and cubed. 2 tablespoons cornstarch. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 1 tablespoon hoisin sauce. 1 teaspoon sriracha sauce adjust to taste. 1 cup shredded Napa cabbage. 1 cup shredded red cabbage. 1 Asian pear, julienned. 1/4 cup chopped fresh cilantro. 8 small corn tortillas. 2 tablespoons vegetable oil. Sesame seeds for garnish. Lime wedges for serving.

Instructions: To make the tofu marinade, mix the soy sauce, rice vinegar, sesame oil, hoisin sauce, and sriracha in a bowl with a whisk. Coat the cubed tofu in cornstarch all the way through. Put the vegetable oil in a big skillet and heat it over medium-high heat. It will take about 5 to 7 minutes of cooking after adding the tofu cubes until they are crispy and golden brown on all sides. Add the tofu marinade to the crispy tofu and mix it around to cover it. Add two more minutes of cooking and keep going until the sauce gets thick. To make the slaw, put the chopped Asian pear, shredded Napa cabbage, shredded red cabbage, and peeled Napa cabbage in a separate bowl. You can warm the corn tortillas up in a dry pan or for 30 seconds in the microwave. To make the tacos, put some slaw on each tortilla, then add some crispy tofu and sesame seeds on top. Put lime wedges on the side so that you can squeeze them over the tacos. Have fun with your Asian Pear Slaw and Crispy Tofu Tacos!

Prep Time: 20 minutes

Cook Time: 10 minutes

These Chili Lime Chicken Tacos with Pineapple Salsa are a flavor explosion in every bite. The chili lime-marinated chicken is grilled to perfection and paired with a sweet and tangy pineapple salsa. It's a perfect blend of flavors and textures that will satisfy your taco cravings.

Ingredients: 1.5 lbs boneless skinless chicken breasts or thighs. 3 tablespoons olive oil, divided. 2 tablespoons lime juice. 2 teaspoons chili powder. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon onion powder. 1/2 teaspoon garlic powder. 1/4 - 1/2 teaspoon cayenne pepper, optional for heat. Salt and pepper to taste. 8 small flour or corn tortillas. 1 cup shredded lettuce. 1 cup shredded cheese cheddar, Monterey Jack, or your choice. 1/4 cup sour cream or Greek yogurt. 1/4 cup fresh cilantro leaves, chopped. 1 lime, cut into wedges.

Instructions: Put 2 tablespoons of olive oil, lime juice, chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, pepper, and cayenne pepper if using in a bowl. Combine well. Coat the chicken breasts or thighs all over with the marinade after adding them. For better flavor, let it sit for at least 15 minutes or put it in the fridge for up to 8 hours. Put the last tablespoon of olive oil in a large skillet and heat it over medium-high heat. Put in the chicken that has been marinated. Cook for about 6 to 7 minutes on each side, or until the chicken is fully cooked the internal temperature should reach 165F or 74C. After the chicken is done, take it out of the pan and let it rest for a few minutes. Then, cut it into thin strips. To make the tortillas soft, heat them in a dry skillet or the microwave. Put some sliced chicken on each tortilla to start putting the tacos together. Place cheese, shredded lettuce, sour cream or Greek yogurt, and chopped cilantro on top of the sandwich. Put lime wedges on the side so that you can squeeze them over the tacos. Have fun with your tasty Pineapple Salsa and Chili Lime Chicken Tacos!

Prep Time: 20 minutes

Cook Time: 15 minutes