This summer, we’ve been branching out with tacos. Oh yeah, gettin’ all fancy up here on the Kitchen Treaty grill.

Okay, I totally know tacos aren’t fancy. What I do know, though, is that they can be delicious. And easy! Gotta love delicious and easy.

This grilled tofu tacos recipe does require a little planning-ahead time – about two hours for marinating in a fresh lime juice, cumin, and smoked paprika blend. But then they come together lickety split. Slice up the cabbage and onions, toss lightly with lemon juice, a little olive oil, and salt and pepper. Slice up some avocado, and grill the tortillas.

Yep, grill the tortillas! It’s such an easy way to warm them so they’re nice and soft and pliable – plus, the grill is already on, so why not? I remove the flour tortillas from the package, place them on a dinner plate, and cover with a damp towel. Then just lay them on a grill heated medium-high, and cook for 1-2 minutes on either side until slightly browned and warmed through.

Then back on the plate they go, covered by the towel, until it’s time to assemble your tacos.

Chicken for the carnivore, tofu for the vegetarian. We’ve got this one dish two ways thing down.

Grab a tortilla, add some avo, sliced tofu, and sweet onion slaw. You can use any sweet onions you want, by the way – being from the Pacific Northwest, I’m partial to Walla Walla. But Vidalia or Texas sweets would work just fine, too. And purple cabbage would be pretty, if you wanted to go with that particular twist. Here, we had a giant head of green cabbage from our CSA and I was bound and determined to use that sucker down to the last leaf. This recipe helped!

Super simple grilled tacos, and no cooking indoors. Summer meal perfection.

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