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Mexi-Cal Tacos

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

Mexi-Cal Tacos

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Mexi-Cal Tacos

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By: Team Beachbody
Posted in: Recipes
Servings
4 servings
Prep Time
10 min.
Cook Time
15 min.

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

  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.

Recipe Notes

Mexi-Cal Tacos

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Nutrition Data Mexi-Cal Tacos

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