PER SERVING (1/2 of recipe, 3 tacos): 284 calories, 8g fat, 896mg sodium, 37.5g carbs, 5g fiber, 5.5g sugars, 17g protein -- PointsPlus® value 7*
Total taco taste... only with a veggie-loaded twist. And CRUNCH. Gotta have the crunch...
2 cups finely chopped brown mushrooms
1/2 cup chopped onion
1/2 cup frozen ground-beef-style soy crumbles (like the kind by Boca or MorningStar Farms)
2 tsp. taco seasoning
6 corn taco shells
6 tbsp. shredded fat-free cheddar cheese
6 tbsp. pico de gallo or chunky salsa
Optional toppings: shredded lettuce, fresh cilantro
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and onion and, stirring occasionally, cook until softened, about 6 minutes.
Reduce heat to medium. Add soy crumbles to the skillet with the veggies and sprinkle with taco seasoning. Continue to cook and stir until hot, about 2 minutes.
Evenly distribute veggie-crumbles mixture among the taco shells, about 3 tbsp. mixture per shell.
Top each taco with 1 tbsp. cheese, 1 tbsp. pico de gallo or salsa and, if you like, lettuce and cilantro. CHOMP!
MAKES 2 SERVINGS