Korean Tacos
Fresh Pineapple
Ingredients
- 2 cups frozen veggie crumbles
- 1 (7-oz) pouch Korean stir-fry simmer sauce
- 8 whole wheat soft taco-size flour tortillas
- ¼ cup kimchi
- 2 Tbsp roasted, salted peanuts, coarsely chopped
- 2 Tbsp chopped fresh cilantro
- 4 tsp Sriracha mayonnaise (see Note)
- 1 lime, cut into wedges
Instructions
- Cook crumbles in a large skillet over medium heat until browned and crumbly; drain and return to skillet. Add simmer sauce; cook 3 to 4 minutes or until thoroughly heated.
- Meanwhile, heat tortillas according to package directions.
- Fill tortillas with crumble mixture and kimchi. Sprinkle with nuts and cilantro. Serve with mayonnaise and lime wedges.
Side Dish Ingredients
- 1 (16-oz) pkg pineapple chunks
Side Dish Instructions
- Serve pineapple alongside tacos.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
316
|
57
|
373
|
| Fat (g) | 14 | 0 | 14 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 19 | 1 | 20 |
| Carb (g) | 30 | 15 | 45 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 991 | 1 | 992 |
Lunch Meal Plan
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