Street Taco With Mango Salsa Recipe

Name: Street Taco With Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Taco Filling:; 2 1/2 cups water; 1 cup freekeh; 1 tablespoon olive oil; 1/2 onion, chopped; 1/2 green bell pepper, diced; 1/2 (12 ounce) package tofu, sliced; 1/2 (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; 1/4 lemon, juiced; 1/4 lime, juiced; 1 teaspoon ground cumin; 1 teaspoon white sugar; 1/2 teaspoon chili powder; 1/4 teaspoon ground coriander; 1/4 teaspoon ground paprika; salt to taste; Mango Salsa:; 2 tomatoes, chopped; 1/4 mango, chopped, or more to taste; 1/4 cup chopped fresh basil, or to taste; 1/4 cup chopped fresh cilantro, or to taste; 2 tablespoons olive oil; 3/4 lemon, juiced; 3/4 lime, juiced; 1 tablespoon white sugar; 1 pinch oregano

Servings: persons

Taco Filling:
2 1/2 cups water
1 cup freekeh
1 tablespoon olive oil
1/2 onion, chopped
1/2 green bell pepper, diced
1/2 (12 ounce) package tofu, sliced
1/2 (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
1/4 lemon, juiced
1/4 lime, juiced
1 teaspoon ground cumin
1 teaspoon white sugar
1/2 teaspoon chili powder
1/4 teaspoon ground coriander
1/4 teaspoon ground paprika
salt to taste
Mango Salsa:
2 tomatoes, chopped
1/4 mango, chopped, or more to taste
1/4 cup chopped fresh basil, or to taste
1/4 cup chopped fresh cilantro, or to taste
2 tablespoons olive oil
3/4 lemon, juiced
3/4 lime, juiced
1 tablespoon white sugar
1 pinch oregano
1 pinch salt
Taco Toppings:
10 (6 inch) corn tortillas, warmed
10 tablespoons crumbled feta cheese, or to taste
10 tablespoons plain yogurt, or to taste

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.
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.
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.
4
Spoon vegetable-tofu mixture into each corn tortilla; top each with mango salsa, about 1 tablespoon feta cheese, and 1 tablespoon yogurt.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 35 ingredients. The key ingredients include: Taco Filling:, 2 1/2 cups water, 1 cup freekeh, 1 tablespoon olive oil, and more.

Yes, Street Taco With Mango Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Street Taco With Mango Salsa

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