Who doesn’t love tacos? On TOFUTTI Taco Tuesday, forget the forks and knives and let the kids eat with their hands—it’s all part of the fun!

Grilled “Hamburg” Tacos

1 ½ lb lean ground beef

½ red onion, finely diced

1 stalk celery, finely diced

1 green and one red pepper, finely diced

1 clove garlic minced

1 Tbsp olive oil

1 tsp paprika or chili pepper

½ tsp salt

¼ tsp pepper

1 large tomato diced into chunks

½ jar mild salsa



4 whole wheat tortillas


In a large skillet, add lean ground beef, vegetables and spices.  Stir, breaking up the meat into small pieces and cook until the meat is no longer red and is cooked thoroughly.  Place tortillas on a cookie tray. Spoon the meat mixture into the centre of each taco. Top with tomato, salsa and one slice of TOFUTTI SOY CHEESE SLICES®.

Turn broiler on high and move oven rack to highest position.  Place tacos on the tray into the oven and broil for about 1 minute to melt.  Remove from oven. Spoon one Tbsp of SOUR SUPREME® on each taco and serve.  Use any remaining meat to fill more tacos and enjoy.


Fish Tacos with Fruit Salsa

If you have never tried fish tacos, you are about to be amazed by how delicious they taste! It’s like a taste of the best of the sea on a platter.


Fish filling:


1 Tbsp fresh lime juice

1 Tbsp olive oil

1 ½ lb fresh white fish (halibut or cod)

½ tsp salt

1/8 tsp pepper




2 cups diced green melon

2 Tbsp fresh cilantro

2 green onions or scallions thinly sliced

½ tsp ground ginger

1 Tbsp lemon juice

1 tsp olive oil

Topping: 4 Tbsp of SOUR SUPREME®


In a bowl, whisk together 1 Tbsp lime juice and olive oil.  Place fish in a glass oven-proof casserole, sprinkle with salt and pepper and pour the lime/olive oil mixture over the fish.

Light the BBQ and place a non-stick BBQ sheet on the grill.  Grill fish for approximately 5 minutes per side or until cooked through (fish should be opaque but still tender).  Transfer fish to a cutting board and cut into bite-size chunks.  (Wrap tortillas in foil and place on the BBQ to warm for about 5 minutes just prior to serving).

In a bowl mix together melon, cilantro, onions or scallions, ginger and 1 Tbsp lemon juice and 1 tsp olive oil.

Place tacos on platter, top with fish and salsa and a dollop of SOUR SUPREME® and serve with lime wedges.


Veggie Taco Supremes

1 red pepper seeded and cut into large pieces

1 green pepper seeded and cut into large pieces

1 orange pepper seeded and cut into large pieces

1 red onion peeled and cut into large pieces

1 lb mushrooms washed and cut in half

2 Tbsp olive oil

¼ tsp salt and pepper


Topping: 2 tsp olive oil mixed with 2 tsp balsamic vinegar.


Garnish: dollop of plain or flavoured TOFUTTI BETTER THAN CREAM CHEESE®

Line a rimmed cookie tray with foil and spray with non-stick cooking spray.  Prepare vegetables and place in a large clean plastic bag.  Pour olive oil in bag, add salt and pepper. Shake bag to coat vegetables.  Pour prepared vegetables on to cookie tray.  Bake in the oven at 350 degrees Fahrenheit for approximately 45 minutes.

In a small bowl, mix together 2 tsp olive oil, 2 tsp balsamic vinegar.  Pour over cooked vegetables.  Spoon vegetables into tortillas.  Top with a dollop of TOFUTTI BETTER THAN CREAM CHEESE®

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