Ingredients
3 large Roma (plum) tomatoes, seeded and diced
¼ cup coarsely chopped fresh cilantro
¼ cup minced white onion, plus 1/2 cup diced
2 tablespoons minced jalapeño pepper (remove seeds for less heat)
1 teaspoon lime zest
2 tablespoons lime juice, divided
½ teaspoon plus 1/8 tsp. salt, divided
⅓ cup low-fat plain Greek yogurt
1 tablespoon olive oil
1 clove garlic, minced
1 (8 ounce) package button mushrooms, trimmed and cut into 1/2-inch pieces
1 (8 ounce) package tempeh, chopped into crumbles
2 teaspoons chili powder
1 teaspoon ground cumin
8 hard taco shells, warmed according to package instructions
½ cup shredded reduced-fat Cheddar cheese
Directions
Combine tomatoes, cilantro, minced onion, jalapeño, 1 Tbsp. lime juice, and 1/4 tsp. salt in a medium bowl. Set aside.
Whisk yogurt, lime zest, 1/8 tsp. salt, and the remaining 1 Tbsp. lime juice in a small bowl. Set aside.
Heat oil in a large nonstick skillet over medium heat. Add diced onion; cook, stirring often, until softened, 3 to 4 minutes. Add garlic; cook for 1 minute. Add mushrooms and tempeh; cook until the mushrooms are softened, about 5 minutes. Stir in chili powder, cumin, and the remaining 1/4 tsp. salt; cook for 1 minute more.
To serve: Divide the tempeh mixture among taco shells. Top with the salsa fresco, lime yogurt sauce, and cheese How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
