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Street Taco with Mango Salsa
Street Taco with Mango Salsa
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Satisfying vegetarian street tacos with tofu, freekeh, and veggies, topped with zesty mango salsa and creamy feta cheese.
Ingredients:
  • 2.5 cups water
  • 1 cup freekeh
  • 1 tablespoon olive oil
  • 0.5 onion, chopped
  • 0.5 green bell pepper, diced
  • 0.5 (12 ounce) package tofu, sliced
  • 0.5 (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
  • 0.25 lemon, juiced
  • 0.25 lime, juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon white sugar
  • 0.5 teaspoon chili powder
  • 0.25 teaspoon ground coriander
  • 0.25 teaspoon ground paprika
  • salt to taste
  • 2 tomatoes, chopped
  • 0.25 mango, chopped, or more to taste
  • 0.25 cup chopped fresh basil, or to taste
  • 0.25 cup chopped fresh cilantro, or to taste
  • 0.75 lemon, juiced
  • 0.75 lime, juiced
  • 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
Instructions:
  • In a saucepan, bring water and freekeh to a boil. Then, lower the heat to medium-low, cover, and simmer for 20 to 30 minutes until the freekeh is tender and the liquid is absorbed.
  • In a large skillet over medium heat, heat 1 tablespoon olive oil. Cook and stir onion, green pepper, tofu, mushrooms, garlic, and serrano chile until vegetables are tender and tofu is lightly browned, about 10-15 minutes. Add corn, black beans, and freekeh; stir and cook until heated through, about 2-3 minutes. Stir in lemon juice, lime juice, cumin, sugar, chili powder, coriander, paprika, and a pinch of salt into the vegetable-tofu mixture. Cook and stir until everything is evenly coated and tofu is browned, about 2-3 minutes.
  • Combine 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 in a bowl, mixing well until salsa is evenly blended.
  • Fill each corn tortilla generously with the vegetable-tofu mixture, then garnish with mango salsa, a sprinkle of feta cheese, and a dollop of yogurt.

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