Begin by pressing the tofu to eliminate excess moisture for crispiness. Wrap in a clean kitchen towel and place a heavy object on top for about 15 minutes. Cut into bite-sized cubes for even cooking.

In a mixing bowl, combine finely chopped chipotle peppers, lime juice, and vegan mayo. Add the pressed tofu cubes, tossing gently to coat. Marinate for at least 15 minutes.

Preheat the air fryer to 400°F (200°C) for about 5 minutes. Warm the taco shells in the microwave or oven.

Arrange the marinated tofu cubes in a single layer in the air fryer basket. Cook for about 15 minutes, shaking halfway through until golden-brown and crispy.

Assemble the tacos by filling warmed taco shells with crispy tofu, topped with fresh ingredients like cilantro, cabbage, and avocado.

Serve while warm and drizzle with additional lime juice for brightness.