Mexi-Cal Tacos

Mexi-Cal Tacos

If you’re not a fan of traditional ground beef tacos, chicken tacos, or fish tacos, then these Mexi-Cal Tacos are the perfect stand-in.

Tofu is a versatile and clever substitute for meat in any dish, but especially in a taco recipe — the tofu absorbs all the rich spice flavors that it’s cooked in so you can’t even tell it’s not meat!

These Mexi-Cal tacos are bursting with flavors like garlic, chili powder, jalapeno, and fresh lime.

And an array of vegetables, whole-wheat tortillas, and yogurt instead of sour cream means you can crush Taco Tuesday and stick with your healthy eating plan!

4.84 from 6 votes

Mexi-Cal Tacos

These versatile tacos are made with tofu, but you can add your favorite protein for a customized taco!

Course Main Course
Cuisine Mexican
Keyword tacos
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 servings
Calories 271 kcal
Author BODi


  • 2 Tbsp. nonfat plain yogurt
  • 3 Tbsp. fresh lime juice, divided use
  • 2 Tbsp. cilantro, finely chopped, divided use
  • 1 medium tomato, chopped
  • 1 medium onion, chopped, divided use
  • 1 medium jalapeño, seeds removed, chopped (optional)
  • 2 Tbsp. olive oil
  • 1 cup assorted vegetables (like sliced mushrooms, spinach, or marinated cactus)
  • 1 (14-oz.) package firm tofu, crumbled

  • 3 cloves garlic, crushed
  • 1 tsp. chili powder (or chipotle seasoning, habañero seasoning, or cumin)
  • 4 (6-inch) whole-wheat tortillas, warm
  • 1 cup shredded romaine lettuce
  • Fresh cilantro leaves (for garnish; optional)
  • 4 lime wedges (for garnish; optional)


  1. Combine yogurt, 2 Tbsp. lime juice, and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.

  2. Combine tomato, ¼ onion, jalapeño (if desired), and remaining 1 Tbsp. cilantro in a small bowl; mix well. Set aside.

  3. Heat oil in large nonstick skillet over medium-high heat.

  4. Add remaining ¾ onion; cook, stirring frequently, for 3 to 4 minutes, or until translucent.

  5. Add vegetables; cook, stirring frequently, for 4 to 5 minutes or until crisp.

  6. Add tofu, garlic, and chili powder; cook, stirring frequently, for 3 to 4 minutes, or until tofu is lightly browned and vegetables are tender-crisp.

  7. Add remaining 1 Tbsp. lime juice; reduce heat to medium-low and bring to a gentle boil. Remove from heat.

  8. Top tortillas evenly with lettuce and tofu mixture.

  9. Drizzle with yogurt sauce; garnish with cilantro leaves and lime wedge. Serve with tomato salsa.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Mexi-Cal Tacos
Amount Per Serving (1 serving)
Calories 271 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Sodium 234mg10%
Carbohydrates 26g9%
Fiber 3g13%
Protein 13g26%
* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents
1 Green
½ Red
1 Yellow
1½ tsp

2B Mindset Plate It!
Add a side salad or more veggies to make a great lunch.

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