How to Make Street Taco with Mango Salsa - A Step-by-Step Guide

When it comes to street food, few things are as iconic and delicious as the humble street taco. These little pockets of flavor are a staple in many Latin American countries and have gained popularity worldwide for their simple yet flavorful ingredients. One of the best things about street tacos is their versatility – you can fill them with almost anything, from grilled meats to fresh vegetables and flavorful salsas.

Today, we're going to share with you a recipe for Street Tacos with M...

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Ingredients

  • 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
  • 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
  • 10 (6 inch) corn tortillas, warmed
  • 10 tablespoons crumbled feta cheese, or to taste
  • 10 tablespoons plain yogurt, or to taste

Information

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

  • 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.
  • 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.
  • 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.
  • Spoon vegetable-tofu mixture into each corn tortilla; top each with mango salsa, about 1 tablespoon feta cheese, and 1 tablespoon yogurt.
  • Nutrition

    309 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 9mg
    • Sodium: 427mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 9g
    • Total Sugars: 7g
    • Protein: 12g
    • Vitamin C: 15mg
    • Calcium: 190mg
    • Iron: 3mg
    • Potassium: 458mg