Ingredients
Scale
- 6 corn tortillas
- 1 cup onion diced to ¼ inch
- 1 cup yellow corn fresh or frozen
- 1 cup water
- 1 envelope spicy taco seasoning mix, suggested brand: “Simply Organic” Southwest Taco
- 12 ounce package ground veggie crumbles, suggested brand: “Yves” MEXICAN SLAW (optional)
- 3 cups green cabbage finely sliced
- 3 cups purple cabbage finely sliced
- 12 ounce package silken tofu
- ¾ cup picante sauce mild, suggested brand: Pace
- 1/4 teaspoon salt (optional)
Garnish (optional):
- Fat free cheddar cheese grated, suggested brand: LifeTime
- Chopped cilantro
Instructions
- Simmer the onion, corn, water and seasoning mix together, in a pan over medium heat, until the onions are translucent.
- Add and mix in the Veggie Ground and cook the taco filling for a few minutes, stirring frequently for no more than 5 minutes.
- While the taco filling is cooking, prepare the Mexican slaw. Blend the tofu and the picante sauce in a blender or food processor and mix this dressing with the thinly sliced cabbage.
- Heat the tortillas and serve them with the taco filling, the Mexican slaw, (optional) nonfat cheddar cheese and cilantro.
Nutrition
- Serving Size: 1