For the chipotle sauce, place its ingredients in a small blender or food processor and pulse until smooth. Taste and adjust seasonings, if necessary. Set aside.

To make the pico de gallo, toss all the ingredients into a bowl and mix thoroughly to combine. Cover and place in the refrigerator while you prepare the tacos.

To prepare the tofu ‘fish’, take 2 seaweed sheets, lay them on a dry, clean surface and lightly dampen them (just a quick brush of water so they’re flexible).

Place a tofu stick on one end of the seaweed sheets and roll upwards tightly, pressing gently so it adheres. Continue with the rest of the tofu pieces.

Meanwhile, pour about 1 inch of vegetable oil into a sauté pan over medium heat.

While the oil heats, make the beer batter.

In a large bowl, combine the flour and Old Bay seasoning. Whisk in the very cold beer until you get a smooth, slightly thick batter similar to pancake batter.

Dip each tofu piece into the beer batter, letting the excess drip off, then carefully lower it into the hot oil. Fry for 3 to 5 minutes, turning occasionally, until the coating is golden brown and crisp.

Once cooked, transfer the tofu “fish” sticks to a wire rack or paper towel-lined plate to drain briefly. Sprinkle immediately with salt or more Old Bay seasoning while they’re still hot.

To assemble the tacos, add some cabbage to a warmed tortilla. Top with 1 or 2 pieces of the fried tofu ‘fish’. Drizzle on creamy chipotle and a couple spoonfuls of the pico de gallo. Finish with fresh cilantro and serve with fresh lime wedges. Enjoy immediately!