Mexi-Cal Tacos

These versatile tacos are made with tofu, but feel free to swap in your favorite protein!

21 Day Fix Containers

1 Green

1 Yellow

½ Red

1 ½ tsp

Total Time: 25 min.

Prep Time: 10 min.

Cooking Time: 15 min.

Yield: 4 servings

Ingredients:

2 Tbsp. nonfat plain yogurt

3 Tbsp. fresh lime juice, divided use

2 Tbsp. finely chopped cilantro, divided use

1 medium tomato, chopped

1 medium onion, chopped, divided use

1 medium jalapeño, seeds removed, chopped (optional)

2 Tbsp. olive oil

1 cup assorted vegetables (like sliced mushrooms, spinach, or marinated cactus)

1 (14-oz.) package firm tofu, crumbled

3 cloves garlic, crushed

1 tsp. chili powder (or chipotle seasoning, habañero seasoning, or cumin)

4 (6-inch) whole wheat tortillas, warm

1 cup shredded romaine lettuce

Fresh cilantro leaves (for garnish; optional)

4 lime wedges (for garnish; optional)

Preparation:

1. Combine yogurt, 2 Tbsp. lime juice, and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.

2. Combine tomato, ¼ onion, jalapeño (if desired), and remaining 1 Tbsp. cilantro in a small bowl; mix well. Set aside.

3. Heat oil in large nonstick skillet over medium-high heat.

4. Add remaining ¾ onion; cook, stirring frequently, for 3 to 4 minutes, or until translucent.

5. Add vegetables; cook, stirring frequently, for 4 to 5 minutes or until crisp.

6. Add tofu, garlic, and chili powder; cook, stirring frequently, for 3 to 4 minutes, or until tofu is lightly browned and vegetables are tender-crisp.

7. Add remaining 1 Tbsp. lime juice; reduce heat to medium-low and bring to a gentle boil. Remove from heat.

8. Top tortillas evenly with lettuce and tofu mixture.

9. Drizzle with yogurt sauce; garnish with cilantro leaves and lime wedge. Serve with tomato salsa.


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