Name: Mango Salsa Street Tacos
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 10
Cuisine: US
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; 2 tablespoons olive oil; 0.75 lemon, juiced; 0.75 lime, juiced; 1 tablespoon white sugar; 1 pinch oregano; 1 pinch salt; 10 (6 inch) corn tortillas, warmed

Embark on a culinary adventure with these vibrant street tacos, where hearty freekeh and savory tofu meet the sweet and spicy kiss of mango salsa. A dance of textures and flavors, these tacos are a delightful and healthy alternative to traditional fillings, perfect for a weeknight fiesta!

Follow The Directions

01

Step

30 mins

In a saucepan, bring water and freekeh to a boil. Reduce heat to medium-low, cover, and simmer until freekeh is tender and the water is absorbed (approximately 20-30 minutes).

02

Step

20 mins

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the onion, green bell pepper, tofu, mushrooms, garlic, and serrano chile pepper until the vegetables are tender and the tofu is lightly browned (about 10-15 minutes).

03

Step

5 mins

Add the corn, black beans, and cooked freekeh to the skillet. Stir and cook until heated through (around 2-3 minutes).

04

Step

0 mins

In the same skillet, incorporate the juice of 1/4 lemon, juice of 1/4 lime, cumin, 1 teaspoon white sugar, chili powder, coriander, paprika, and a pinch of salt. Cook, stirring continuously, until the vegetables and tofu are evenly coated and beautifully browned (another 2-3 minutes).

05

Step

In a separate bowl, create the mango salsa. Combine the chopped 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. Mix well until the salsa is evenly combined.

06

Step

Warm the corn tortillas.

07

Step

To assemble the tacos, spoon the vegetable-tofu mixture into each tortilla. Top with the vibrant mango salsa, crumbled feta cheese, and a dollop of plain yogurt.

For a spicier kick, leave the seeds in the serrano chile, or add a dash of your favorite hot sauce to the vegetable-tofu mixture.
Feel free to experiment with other grains like quinoa or brown rice in place of the freekeh.
If you prefer a richer flavor, marinate the tofu in a mixture of soy sauce, ginger, and garlic before cooking.
Add avocado slices for a creamier texture.