Street Taco with Mango Salsa


We are not vegetarian but like to eat healthy. I created this because we love to substitute grains and sometimes tofu for meat. When I make one that my husband raves about, I like to share it. Don't be afraid to try a variety of grains as meat substitutes. Doesn't have to always be tofu. Feel free to use ground turkey, pork, or chicken. Play with the spices. I sure do! Enjoy.

Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hr
10 tacos


Taco Filling:

  • 2 ½ cups water

  • 1 cup freekeh

  • 1 tablespoon olive oil

  • ½ onion, chopped

  • ½ green bell pepper, diced

  • ½ (12 ounce) package tofu, sliced

  • ½ (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

  • ¼ lemon, juiced

  • ¼ lime, juiced

  • 1 teaspoon ground cumin

  • 1 teaspoon white sugar

  • ½ teaspoon chili powder

  • ¼ teaspoon ground coriander

  • ¼ teaspoon ground paprika

  • salt to taste

Mango Salsa:

  • 2 tomatoes, chopped

  • ¼ mango, chopped, or more to taste

  • ¼ cup chopped fresh basil, or to taste

  • ¼ cup chopped fresh cilantro, or to taste

  • 2 tablespoons olive oil

  • ¾ lemon, juiced

  • ¾ 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.

Cook's Note:

Allow tofu and mushrooms to brown on one side of the skillet if not using meat, as it helps to season these like meat!

Nutrition Facts (per serving)

309 Calories
9g Fat
48g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 309
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 13%
Cholesterol 9mg 3%
Sodium 427mg 19%
Total Carbohydrate 48g 18%
Dietary Fiber 9g 33%
Total Sugars 7g
Protein 12g
Vitamin C 15mg 73%
Calcium 190mg 15%
Iron 3mg 16%
Potassium 458mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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