Classic Tacos

Our vegetarian take on the classic will wow meat lovers – they're dripping with a homemade, savory mushroom-cauliflower sauce that mimics a traditional beef filling.

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low-cal tacos
Jodi Pudge

Nutritional Bonus: Three of our Classic Tacos are stuffed with less than half of the fat and sodium of one traditional ground beef taco, 37% of your daily recommended intake of vitamin C and 45% of your daily need for riboflavin, a B vitamin that prompts the conversion of carbohydrates into energy.

Briony Allan
Pensacola, Florida
“My husband devoured the Classic Tacos. Once he finished the first two, he asked what kind of meat I used since it was so tender and delicious. He was floored when I told him it was mushrooms and onions! My children were very hesitant to eat them at first, but once we chopped them up into our take on a taco salad, they licked their plates clean. And don’t underestimate the serving size: I barely finished the third and my husband even passed on dessert!”

Prep Time
15 min
Cook Time
30 min
45 min


  • 2 tsp olive oil
  • 1 small onion, diced small (1 1/2 cups)
  • 2 large cloves garlic, minced
  • 1 lb cremini mushrooms, stems trimmed, roughly chopped into small pieces
  • 1 cup cauliflower florets, roughly chopped into small pieces
  • 3 tbsp tomato paste
  • 2 tsp chile powder
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/2 tsp fresh ground black pepper
  • 1 cup frozen corn kernels
  • 12 small corn tortillas
  • 5 large romaine lettuce leaves, sliced into 1/4-inch strips
  • 1/2 avocado, pitted, peeled and cubed
  • 1/2 cup grated low-fat cheddar cheese
  • 1/4 cup low-fat sour cream


  1. In a large, high-sided skillet, heat oil on medium-high. Add onion and sauté for 5 minutes, until begins to soften. Stir in garlic and sauté for 30 more seconds.
  2. Add mushrooms and cauliflower and stir constantly for 2 minutes, until vegetables start to release water and shrink. Continue to cook, stirring occasionally until mushrooms are about half their original size and cauliflower is fork tender, about 15 minutes.
  3. In a small mixing bowl, whisk together tomato paste, 1/4 cup water, chile powder, cumin, salt and pepper. Add to mushroom mixture along with corn. Stir to combine, then cover. Reduce heat to medium-low and simmer for 15 minutes.
  4. Warm tortillas over the flame of a gas stove or in a warm oven. To assemble tacos, fill each tortilla with 1/4 cup mushroom filling. Top with lettuce, avocado, cheese and sour cream, divided evenly.

Nutrition Information

  • Serving Size 3 tacos
  • Calories 379
  • Carbohydrate Content 58 g
  • Cholesterol Content 11 mg
  • Fat Content 12 g
  • Fiber Content 10 g
  • Protein Content 15 g
  • Saturated Fat Content 3 g
  • Sodium Content 394 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g