Street Taco with Mango Salsa Recipe

Recipesfull introduces to you: Popular Recipes. (Street Taco with Mango Salsa Recipe). We are not vegetarian but like to eat healthy. I created this because we love to substitute grains and sometimes tofu for meat. When I make one that my husband raves about, I like to share it. Don't be afraid to try a variety of grains as meat substitutes. Doesn't have to always be tofu. Feel free to use ground turkey, pork, or chicken. Play with the spices. I sure do! Enjoy.

Brief

Prep 25 mins

Cook: 35 mins

Total: 1hr

Servings: 10

Yield: 10 tacos

Street Taco with Mango Salsa Recipe

Ingredients

2 ½ cups water

1 cup freekeh

1 tablespoon olive oil

½ onion

chopped

½ green bell pepper

diced

½ (12 ounce) package tofu

sliced

½ (8 ounce) package sliced fresh mushrooms

4 cloves garlic

minced

1 tablespoon diced serrano chile pepper

1 (15.25 ounce) can corn

1 (15 ounce) can black beans

rinsed and drained

¼ lemon

juiced

¼ lime

juiced

1 teaspoon ground cumin

1 teaspoon white sugar

½ teaspoon chili powder

¼ teaspoon ground coriander

¼ teaspoon ground paprika

salt to taste

2 tomatoes

chopped

¼ mango

chopped

or more to taste

¼ cup chopped fresh basil

or to taste

¼ cup chopped fresh cilantro

or to taste

2 tablespoons olive oil

¾ lemon

juiced

¾ lime

juiced

1 tablespoon white sugar

1 pinch oregano

1 pinch salt

10 (6 inch) corn tortillas

warmed

10 tablespoons crumbled feta cheese

or to taste

10 tablespoons plain yogurt

or to taste

Everyday Cooking

Directions

Step 1

Bring water and freekeh to a boil in a saucepan. Reduce heat to medium-low cover and simmer until freekeh is tender and liquid has been absorbed 20 to 30 minutes.

Step 2

Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir onion green bell pepper tofu mushrooms garlic and serrano chile pepper until vegetables are tender and tofu is lightly browned 10 to 15 minutes. Add corn black beans and freekeh; cook and stir until heated through 2 to 3 minutes. Stir juice of 1/4 lemon juice of 1/4 lime cumin 1 teaspoon white sugar chili powder coriander paprika and a pinch of salt into vegetable-tofu mixture; cook and stir until evenly coated and tofu is browned 2 to 3 minutes.

Step 3

Mix tomatoes mango basil cilantro 2 tablespoons olive oil juice of 3/4 lemon juice of 3/4 lime 1 tablespoon white sugar oregano and a pinch of salt together in a bowl until salsa is evenly combined.

Step 4

Spoon vegetable-tofu mixture into each corn tortilla; top each with mango salsa about 1 tablespoon feta cheese and 1 tablespoon yogurt.

Nutritional Information

Street Taco with Mango Salsa Recipe

Servings Per Recipe:10

Calories: 308.9

% Daily Value *

Protein: 12.4g 25%

Carbohydrates: 48.4g 16%

Dietary Fiber: 9.2g 37%

Sugars: 6.9g

Fat: 9.3g 14%

Saturated Fat: 2.5g 13%

Cholesterol: 9.3mg 3%

Vitamin A Iu: 559.7IU 11%

Niacin Equivalents: 3.4mg 26%

Vitamin B6: 0.3mg 16%

Vitamin C: 14.6mg 24%

Folate: 64.2mcg 16%

Calcium: 189.8mg 19%

Iron: 2.9mg 16%

Magnesium: 59mg 21%

Potassium: 457.7mg 13%

Sodium: 426.7mg 17%

Thiamin: 0.2mg 18%

Calories From Fat: 83.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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