Hungry Girl's Mega-Meaty Meatless Tacos

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Serves 3


  • 2 cups finely chopped brown mushrooms
  • 1/2 cup chopped onion
  • 1/2 cup frozen ground-beef-style soy crumbles
  • 2 tsp taco seasoning mix
  • 6 corn taco shells
  • 6 tbsp shredded reduced-fat Mexican blend cheese
  • 6 tbsp pico de gallo
  • shredded lettuce (optional)
  • fresh cilantro (optional)


Bring a skillet sprayed with nonstick spray to medium-high heat.

Cook and stir mushrooms and onion until softened, about 6 minutes.

Reduce heat to medium. Add soy crumbles to veggies and sprinkle with taco seasoning. Cook and stir until hot, about 2 minutes.

Evenly distribute veggie-crumbles mixture among the taco shells, about 3 tablespoons each. Top each taco with a tablespoon of cheese and a tablespoon of pico de gallo.