CHILI TACOS WITH MANGO SALSA

This is one of our most popular recipes. You will love it. No cabbage shell around? A cup works just fine! Also, feel free to use lean ground beef or turkey in place of TVP!

2 cloves garlic, minced

½ onion, chopped

1 (14.5 ounce) can diced tomatoes (not drained!)

1 (10 ounce) can tomato sauce

1-1½ cups TVP (textured vegetable protein)

2 teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon salt

½ cup low-fat 2% Mexican cheese blend

purple cabbage leaves, rinsed

mango salsa, recipe below

1. Spray a skillet with cooking spay, and place on stovetop on medium heat.
2. When heated, add onion, sautéing until translucent (3 minutes).
   Add garlic and cook 1 minute.
3. Add diced tomatoes with juice and tomato sauce, and stir together.
4. Add TVP, spices, and salt, and cook until heated through. (TVP will absorb some of the tomato juice.) Add cheese to mixture, and remove from heat.
5. Remove leaves from cabbage so that “cups” are formed to hold tacos.
   Scoop about 1∕3 cup of taco mixture into cabbage leaf, and top with mango salsa, beans, or fat-free Greek yogurt.

Mango Salsa

1 large mango, peeled and diced into cubes (look for mangoes that are firm but soft!)

1 tablespoon minced red onion

½ red bell pepper, diced

3 tablespoons chopped fresh cilantro or basil

1-2 tablespoons lime juice

Mix everything together in a small bowl, and use as taco topping. Use salsa on top of chicken or fish as well!