Press the extra-firm tofu with a heavy object for around 20 minutes to get of excess moisture.
Meanwhile make the avocado lime crema. To a food processor or blender, add avocado, cilantro, salt, black pepper and lime juice.
Pulse to combine everything together. Adjust the consistency of crema at this point. You may add couple of tablespoons of milk to dilute it. Set it aside.
Once 20 minutes are up, dab any excess moisture on the tofu with a kitchen towel and then cut it into cubes.
Transfer tofu cubes to a large bowl and toss with salt, black pepper, cumin powder and smoked paprika.
Add cornstarch to the bowl and then toss to combine until the tofu cubes are well coated with the cornstarch.
Heat oil in a non-stick pan on medium heat. I used my well seasoned cast iron pan. Once the oil is hot, place the tofu cubes in a single layer on the pan.
Cook the tofu turning sides, until crisp and golden brown from both the sides. This will take few minutes.
Warm the tortillas (best served warm) and then top with crispy tofu, shredded red cabbage, sliced jalapeños, cilantro, lime wedges and finally finish it off with a nice drizzle of the avocado lime crema.