Mexican Tacos

Ingredients – Taco Shell

• 1/2 large head cauliflower (3 cups shredded cauliflower), UNCOOKED
• 1 large egg
• 1 cup FAT-FREE mozzarella cheese, shredded
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1 teaspoon minced garlic (dried or fresh)
• 1/8 teaspoon salt
• Fresh ground pepper to taste
• 1 Tablespoon fresh cilantro, chopped fine

Ingredients – Filling

• 4 cloves fresh garlic, minced
• Extra virgin olive oil
• 2 medium yellow onions, cut up
• 1 medium red onion, cut up (reserve a thin slice to use as garnish)
• 10 large baby portabella mushrooms, sliced
• 2 cups red bell peppers (approx 2 peppers)
• 1 cup green bell peppers (approx 1 pepper)
• 1/4 cup fresh cilantro, chopped
• 1 – 10 oz. package Tofu Crumbles (vegetarian hamburger)
• 1/2 cup beef broth
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• juice of 1/2 lime

Ingredients – Garnish

• 1 cup Shredded Romaine lettuce
• 1/2 cup FAT-FREE cheddar cheese, shredded
• Chopped tomatoes, if you are permitted on the program

Directions

• Shred the cauliflower into small crumbles. I used an old style grater and it was easy. You can use a food processor if you’d like, but you just want crumbles, not puree. Place the shredded cauliflower in a large microwave safe bowl and microwave them (dry) uncovered for 8 minutes. Give the cauliflower a chance to cool.
• Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray like PAM.
• When the cauliflower has cooled, combine all of the remaining taco shell ingredients and mix well.
• Divide the mixture into 4 parts and pat down each one on the pan until thin, keeping them separate. Try for 4 rounds but shape isn’t that important.
• Bake for 12 minutes (or until golden).
• Prepare the filling: Sauté the garlic in olive oil until just turning brown. Add the onions and continue cooking 4-5 minutes. Add the peppers and mushrooms and continue sautéing 4-5 minutes. Add remaining filling ingredients and sauté for a few more minutes.
• Assembling the tacos: Place some of the filling in each of the taco shells. Add some of the cheddar cheese then some lettuce and the reserved raw red onion, chopped. Add a bit of fresh cilantro if you’d like. Fold and enjoy!

NOTE: This recipe makes approximately 10 servings of very lean protein and 10 servings of vegetables.

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