Mexi-Cal Tacos
These versatile tacos are made with tofu, but feel free to swap in your favorite protein!
Ingredients:
- 2 Tbsp. nonfat plain yogurt
- 3 Tbsp. fresh lime juice, divided use
- 2 Tbsp. finely chopped cilantro, divided use
- 1 maedium 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)
Instructions
Combine yogurt, 2 Tbsp. lime juice, and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
Combine tomato, ¼ onion, jalapeño (if desired), and remaining 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
Heat oil in large nonstick skillet over medium-high heat.
Add remaining ¾ onion; cook, stirring frequently, for 3 to 4 minutes, or until translucent.
Add vegetables; cook, stirring frequently, for 4 to 5 minutes or until crisp.
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.
Add remaining 1 Tbsp. lime juice; reduce heat to medium-low and bring to a gentle boil. Remove from heat.
Top tortillas evenly with lettuce and tofu mixture.
Drizzle with yogurt sauce; garnish with cilantro leaves and lime wedge. Serve with tomato salsa.
Recipe Notes
