Healthy, Easy Vegetarian Tacos
Tacos are one of my new favorite foods. I've always avoided hard tacos because they're too brittle and they crack and fall apart after one bite. Soft tacos were my go-to, but I always hated how the tortilla dough would get stuck to the back of my teeth and get soggy too quickly.
I've recently discovered a new way to make my own tacos. This technique is amazing! It gives the soft, chewy corn tortillas some nice flavor and crunch, and it changes the texture, making it more palatable if you don't like when the tortilla is chewy and sticks to your teeth. I'm sure someone knows what I'm talking about. The best part of this recipe? It's healthy. You can have tacos without sacrificing your dietary needs or goals!
In honor of National Taco Day (October 4), I decided to share this recipe with you. I made it for dinner tonight, and it was a struggle to make sure I had leftovers for work tomorrow. While I can't make the taco shells at work, I'm just planning to have this as a salad.
Gardein Beefless Ground
In my ongoing efforts to cut down on meat without sacrificing flavor and protein, I use a lot of Gardein beefless ground. It's a plant-based substitute for ground beef, and it's vegan and gluten-free. It also allows me to use cheese on my tacos, since I keep kosher and can't mix meat and dairy. The texture is similar to ground beef—well, as similar as you can get without using actual beef. It's versatile and can be used in a ton of different ways.
- 3 cups Gardein beefless ground
- 2 tomatoes, diced
- 4 to 6 cups romaine lettuce, shredded or chopped
- 8 (6-inch) corn tortillas
- Olive oil spray
- 1 packet Goya Sazon
- 1 tablespoon adobo seasoning
- 1 cup cheddar jack cheese, shredded
- 1 tablespoon hot sauce (optional)
- Chop the tomatoes and lettuce. Set aside.
- Spray a medium-sized skillet with olive oil spray. Season the Gardein beefless ground with Sazon and adobo. Sauté on medium heat for about 5 minutes.
- Cook the tortillas as directed in the link up above (in the "Tacos!" section).
- Place 2 tortillas on each plate. Top with 1/4 of the beefless ground, 1 to 2 cups of lettuce and tomato, and 1/4 cup of cheese. Enjoy!
21 Day Fix Container Counts
If you follow 21 Day Fix, the container counts for this recipe are:
- 1 red container
- 2 green containers
- 1 blue container
- 1 yellow container
If you add or modify any ingredients, please don't forget to add those changes into your container counts. If you have any questions about 21 Day Fix, feel free to send me a message!
If you're looking to change this up for dietary reasons or according to your taste, here are some ideas:
- Gluten-free. This recipe is already gluten-free, so there's nothing to change.
- Dairy-free. Skip the cheese or use your favorite cheese substitute. Nutritional yeast could be a good way to add some cheesy flavor.
- Vegan. Skip the cheese and use some beans or your favorite vegan cheese substitute.
- Kosher. This recipe is kosher as is.
- Low-carb. Skip the tortillas and serve this as a taco salad. Add some avocado, guacamole, sour cream, olives, or jalapeños to it.
- Keto. Skip the tortillas and go easy on the tomatoes. Use your favorite toppings.
- Vegetarian. Keep the recipe the way it is.
- Additional ingredients. Tacos go great with a bunch of different ingredients. Refried beans (fat-free if you follow 21 Day Fix), black or kidney beans, sour cream (use plain Greek yogurt if you're doing 21 Day Fix), sliced jalapeños, sliced black olives, onions, avocado, guacamole, or even mango could work well in a taco. Pico de gallo or salsa could make a nice topping as well.
Let me know what kind of toppings you come up with in the comments section, below!
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