Freekeh tacos with mango salsa

    1 hour

    Tacos filled with a vegetarian mix of whole-grain freekeh, protein-packed tofu, beans and veg. The tacos are then topped with fresh mango salsa and feta cheese for loads of flavour. We are not vegetarian but like to eat healthy. I created this because we love to substitute grains and sometimes tofu for meat.

    1 person made this

    Serves: 10 

    • Taco filling
    • 600ml water
    • 200g freekeh
    • 1 tablespoon olive oil
    • 1/2 onion, chopped
    • 1/2 green pepper, diced
    • 1/2 (340g) pack tofu, sliced
    • 125g sliced fresh mushrooms
    • 4 cloves garlic, minced
    • 1 tablespoon diced green chilli
    • 1 (400g) tin sweetcorn kernels, drained
    • 1 (400g) tin black beans, rinsed and drained
    • 1/4 lemon, juiced
    • 1/4 lime, juiced
    • 1 teaspoon ground cumin
    • 1 teaspoon sugar
    • 1/2 teaspoon chilli powder
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon ground paprika
    • salt to taste
    • Mango salsa
    • 2 tomatoes, chopped
    • 1/4 mango, chopped, or more to taste
    • 4 tablespoons chopped fresh basil
    • 4 tablespoons chopped fresh coriander
    • 2 tablespoons olive oil
    • 3/4 lemon, juiced
    • 3/4 lime, juiced
    • 1 tablespoon sugar
    • 1 pinch dried oregano
    • 1 pinch salt
    • Taco toppings
    • 10 small corn tortillas, warmed
    • 10 tablespoons crumbled feta cheese
    • 10 tablespoons plain yoghurt

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

      For the filling:

    1. Bring water and freekeh to the 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.
    2. Heat olive oil in a large frying pan over medium heat; cook and stir onion, green pepper, tofu, mushrooms, garlic and green chilli until vegetables are tender and tofu is lightly browned, 10 to 15 minutes. Add sweetcorn, black beans and freekeh; cook and stir until heated through, 2 to 3 minutes. Stir lemon juice, lime juice, cumin, sugar, chilli powder, coriander, paprika and salt into freekeh mixture; cook and stir until evenly coated and tofu is browned, 2 to 3 minutes.
    3. For the salsa:

    4. Mix tomatoes, mango, basil, coriander, olive oil, lemon juice, lime juice, sugar, oregano and salt together in a bowl until salsa is evenly combined.
    5. To assemble and serve:

    6. Spoon freekeh mixture into each corn tortilla; top each with mango salsa, feta and yoghurt.

    Cook's note

    You can use minced beef, pork or turkey instead of the tofu, or omit the tofu and add another vegetarian protein, like Quorn® mince.

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