Tofu And Corn Ceviche Tacos

• 8 ounces Firm Tofu
• 4 Limes
• 1/2 cup Red Onion, Diced
• 1/2 cup Sweet Corn (fresh off the cob or canned)
• 1-2 Jalapeno Pepper, Chopped
• 1/4 cup Cilantro, Chopped
• 1 Avocado
• Corn Tortillas or Tortilla Chips

1. Cube the tofu and place in a container.
2. Squeeze the lime juice of 4 limes over the tofu so that it's sitting in lime juice.
3. Add 1/4 cup red onion.
4. Cover with lid and place in the refrigerator for 30 minutes.
5. Drain and save lime juice to use later.
6. Optional: Place tofu and red onion in skillet and cook approx three minutes. Do not cook with EVOO since you don't want the tofu crispy, just a little brown.
7. Add additional red onion, chopped jalapeno pepper and corn to skillet and cook two more minutes.
8. Remove from skillet and toss with lime juice.
9. Top with avocado and cilantro and serve with corn tortillas or tortilla chips.

red onion, sweet corn, pepper, cilantro, avocado, corn tortillas

Taken from food52.com/recipes/28530-tofu-and-corn-ceviche-tacos (may not work)