Mince garlic, dice onion, chop tomato, and peel and dice avocado. Cube the tofu. Set all aside separately.

Add oil to a large pan over medium heat.  Add tofu, garlic and onion and saute for 5 minutes. Add the chili powder, paprika, cayenne, cumin, salt, tomato sauce, and juice from the lime to the skillet. Stir well and cook for an additional 3 minutes. Chop the cilantro and stir into pan. Spoon mixture into a serving bowl.

Shred the lettuce and the cheese.

Spoon the tofu mixture into taco shells. Top the mixture with lettuce, tomatoes, avocado, cheddar cheese and salsa. Serve with sliced strawberries.