Ingredients
Turkey Tacos with Pico de Gallo:
- Tofu, extra-firm (vacuum-packed preferable) - 1 lb , sliced into matchsticks
- Roma tomatoes - 6 , chopped
- Shallots - 1 bulb , diced
- Jalapenos (opt) - 1 to 2 , diced
- Cilantro - 1/2 bunch , chopped
- Limes - 1 , juice of
- Cooking oil - 2 Tbsp
- Salt - 1/4 tsp
- Cumin - 3/4 tsp
- Garlic powder - 1/2 tsp
- Coriander - 1/2 tsp
- Paprika - 1/2 tsp
- Tortillas - 8
Cumin and Coriander Carrots:
- Cilantro - 1/4 bunch , chopped
- Baby carrots - 1 lb ((Or just chop / peel 1 lb. of carrots))
- Cumin - 1/2 tsp
- Coriander - 1/2 tsp
- Honey - 2 tsp
- Red wine or sherry vinegar - 1 1/2 Tbsp
- Olive oil - 2 Tbsp
Prep
- Tofu - Slice into matchsticks. (Can be done up to 1 day ahead)
- Tomatoes / Shallots / Jalapenos (if using) / Cilantro (for pico de gallo and carrots) - Prep as directed. (Can be done up to 1 day ahead)
- Pico de gallo - Mix tomatoes, shallots, jalapenos, and cilantro together in a bowl. Squeeze in lime juice. Cover and let sit in the fridge until ready for serving. (Can be done up to 1 day ahead)
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Make
- Heat oven to 425F (218C) degrees. Toss tofu with cooking oil and spread out onto a sheet pan. Roast for 20 minutes, turning once midway through.
- While tofu is roasting, place carrots into a microwave-safe container. Cover with a wet paper towel and microwave for 3 to 4 ½ minutes until tender but still crunchy.
- Mix together salt, cumin, garlic powder, coriander, and paprika. When tofu is done roasting, toss with spice mix immediately out of the oven.
- Whisk together cumin and coriander (for carrots) with honey, vinegar, cilantro, and olive oil. Toss with warmed carrots.
- Warm tortillas according to package instructions. Top tacos with pico de gallo and enjoy with carrots.
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