HG’s iHungry Spaghetti Tacos

(from Whosyababy05’s recipe box)

PER SERVING (1 taco): 125 calories, 3.5g fat, 341mg sodium, 14.5g carbs, 3g fiber, 2g sugars, 9g protein — POINTS® value 2*

Psssst… If you make these with a serving of whole-wheat pasta (2 oz. uncooked; about 1 cup cooked) instead of the Tofu Shirataki, each one will have about 150 calories, 3.5g fat, and 3g fiber (POINTS® value 3*). Enjoy!

Source: Hungry Girl

Serves 6 people

Categories: Dinner, HG, Pasta

Ingredients

  • 1 cup ground-beef-style soy crumbles
  • Mexican spices or taco seasoning mix, to taste
  • 1 package House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
  • 1 cup canned crushed tomatoes
  • 6 corn taco shells (flat-bottomed ones work best!)
  • 3/4 cup shredded fat-free cheddar cheese
  • 1/3 cup chopped onion
  • 1/2 cup shredded lettuce

Directions

  1. Prepare the crumbles according to the package directions, and season to taste with spices or seasoning mix. Rinse and drain the noodles VERY well, pat with paper towels to remove ALL moisture, cut ’em up a bit, and place ’em in a microwave-safe bowl. Add the crushed tomatoes and seasoned crumbles, mix well, and then nuke for a minute. Give it a stir, and then evenly distribute the spaghetti mixture among the taco shells, about 1/3 cup per shell. (If you want, warm the taco shells slightly in the microwave or toaster oven before filling ’em.) Top each evenly with cheese, onion, and lettuce. Tada!

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