Spring is starting to arrive here in the Midwest, so it's time for a fresh twist to your tacos! These street tacos are healthy, plant based as always, and so delicious. It was a great dinner to re-fuel my body after a run. It's important to get out of the house during these strange times, after all! I hope that you enjoy this recipe as much as I did!
Servings: 4+
Ingredients:
2 cups dry brown rice
1 can diced tomatoes and chilies
1 can black beans
1 package firm tofu
Tortillas (your choice of size)
1/2 package coleslaw mix
2 Tbsp creamy garlic almond dip
1/2 medium white onion, chopped
1/2 green pepper, chopped
1 jalapeno, finely chopped, no seeds
1 Tbsp minced garlic (about 3 cloves)
1 Tbsp olive oil
1 Tbsp taco sauce
Taco seasoning
Salt
Pepper
Cayenne pepper
1 tsp lime juice
Directions:
For the main taco filling, cook the rice according to package directions. While the rice is cooking, put olive oil, onions, green pepper, and garlic in a large kettle and saute over high heat. Leave out a few pieces of onion for later. Once the onions and green peppers have some color on them, then put the diced tomatoes and chilies in the pan. Stir until hot and then add in the tofu. Do this by breaking it up as you put it in. You can keep it in neat cubes if you would like, but I find that it's easier by breaking it up. Add in your seasonings (salt, pepper, taco seasoning, and cayenne pepper). I usually taste it as I go and add more seasonings if needed. Once this is hot, the rice should be done or close to done. Add in the rice and black beans and stir together. Taste the mix again and add additional seasonings if you need. On to the next step!
For the coleslaw topping, put the coleslaw mix in a bowl. Add in the chopped jalapeno (you can leave the seeds in if you like spice!), taco sauce, the garlic dip, a dash or two of taco seasoning, and a dash of black pepper. You don't want this to be salty, but you can add a little bit if you'd like. You want this to be fresh and savory. Add in the lime juice and massage it in to the mix. This is my favorite part of the whole dish!
This next part is optional, but here is where the tacos get kicked up a notch! Heat a pan over high heat and place a tortilla in it. Put just a tiny splash of olive oil on the tortilla and a dash of salt with it. Heat until slightly browned, then flip. Remove the tortilla once slightly browned and crispy and assemble your tacos!
Here is where you can be creative and put your own spin on the tacos! Place the main filling on the tortilla followed by the coleslaw mix. Then it's all up to you! My personal favorite toppings include guacamole, salsa, taco sauce, and a splash of lime juice.
*We always have leftovers of the taco filling. It is great for breakfast burritos in the morning or lunch the next day. Here we made nachos and a quesadilla for lunch!
Be sure to let me know if you try the tacos!