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 (or chunky salsa)
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.
Single Serving (2 tacos): 216 calories, 8.5g fat, 547mg sodium, 27.5g carbs, 3.5g fiber, 3.5g sugars, 10.5g protein