Mango Salsa Street Tacos

Follow our step-by-step guide on how to make Mango Salsa Street Tacos.

1. Step 1

   In a saucepan, bring 2 1/2 cups of water to a boil. Add 1 cup of freekeh, reduce the heat to medium-low, cover, and let it simmer for 20 to 30 minutes until the freekeh is tender and the liquid is absorbed.

2. Step 2

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, diced green bell pepper, sliced tofu, sliced mushrooms, minced garlic, and diced serrano chile pepper. Cook and stir for 10 to 15 minutes until the vegetables are tender and the tofu is lightly browned.

3. Step 3

   Stir in the corn, rinsed black beans, and cooked freekeh. Cook for an additional 2 to 3 minutes until everything is heated through.

4. Step 4

   Add the juice of 1/4 lemon, juice of 1/4 lime, ground cumin, white sugar, chili powder, ground coriander, ground paprika, and a pinch of salt to the vegetable-tofu mixture. Cook and stir for another 2 to 3 minutes until the tofu is browned and evenly coated with the spices.

5. Step 5

   In a bowl, combine diced tomatoes, mango, basil, cilantro, 2 tablespoons of olive oil, juice of 3/4 lemon, juice of 3/4 lime, 1 tablespoon of white sugar, oregano, and a pinch of salt. Mix until the salsa is well combined.

6. Step 6

   To serve, spoon the vegetable-tofu mixture into each corn tortilla. Top with mango salsa, about 1 tablespoon of feta cheese, and 1 tablespoon of yogurt.