Tacos with Avocado Spread, Fresh Tomato Salsa and Cole Slaw

Whether you love marinated fish or breaded baked tofu fingers, these tacos are sure to be a hit. They are filled with an Avocado Spread and a fresh home-made Tomato Salsa, and topped with a crisp, creamy Cole Slaw. You will love serving this easy, flavor-packed, festive dish.

Tacos

Cod Version:
Place Cod in the following marinade:
Juice of one lime
1/4 cup olive oil
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
Cover and let the cod marinate in the refrigerator for 30 minutes. Place marinated cod on a hot griddle.  Pour marinade on top.  Cover and let it cool about 10 minutes on medium heat.  Turn and cook 5 more minutes.

Tofu Version:

Make Dredge:
1 cup cornflakes
2 tablespoons rice flour
1/4 teaspoon salt
Process until flour consistency is achieved.

You’ll need approximately 1/2 cake of tofu for 8 tacos.  Drain water from tofu package.  Press dry.  Cut in half, and then cut into strips.  Spray with oil and dredge tofu strips in cornflake mixture. Place on oiled baking sheet.  Spray the tops with oil and bake in a preheated oven at 400 degrees for 12 minutes. Freeze any leftover dredge for future use.

Coleslaw
Shred a small head of cabbage
Shred 1/2 cup carrots
Slaw Dressing:
1/2 cup soy or avocado mayonnaise 
2 teaspoons hot chili oil
2 tablespoons olive oil
2 teaspoons apple cider vinegar
1/2 teaspoon garlic salt
Black pepper to taste
Blend dressing.  Mix cabbage and carrots with dressing

Avocado Spread
Mash 1 avocado with 1 tablespoon of lemon juice and 1/8 teaspoon garlic salt.  Set aside.

Fresh Tomato Salsa
3 tomatoes, cubed
1 tablespoon olive oil
1/4 teaspoon garlic salt
1 tablespoon lime juice
1 teaspoon dried cilantro
Assembly
Take purchased GF taco shells and place avocado filling in center.  Add fish or tofu fingers, tomato salsa and heap on coleslaw.