In an attempt to eat clean I've been cooking pretty much solely from Clean Eating Magazine.  Luckily my April/May edition came last week and we've been eating well (and clean) since!


Last night was taco night.  Cauliflower, Mushroom and Corn tacos.  I know what you're thinking. You must be joking, right?  It was incredible - and I don't joke about food my friends.  Food is very serious business!


And really?  I think this tells you just how delicious it truly is:

Classic Tacos from Clean Eating Magazine April/May 2011 (p.60)

Ingredients:

• 2 tsp olive oil
• 1 small onion, chopped into small pieces
• 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
• ½ tsp sea salt
• ½ tsp fresh ground black pepper
• 1 cup frozen corn kernels
• 12 small corn tortillas
• 5 large Romaine lettuce leaves, sliced into ¼-inch strips
• ½ avocado, pitted, peeled and cubed
• ½ cup grated low-fat cheddar cheese
• ¼ cup low-fat sour cream

ONE: In a large, high-sided skillet, heat oil on medium-high. Add onion and sauté for 5 minutes, until it begins to soften. Stir in garlic and sauté for 30 more seconds. 

TWO: 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. 

THREE: In a small mixing bowl, whisk together tomato paste, ¼ 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. 

FOUR: Warm tortillas over the flame of a gas stove or in a warm oven (I warm up the oven and heat them in a foil pouch) 

FIVE:  To assemble tacos, fill each tortilla with ¼ cup mushroom filling. Top with lettuce, avocado, cheese and sour cream, dividing evenly.

Per serving, 3 tacos each including garnishes - 379 Calories, 12g Total Fat, 3g Saturated Fat, 58g Total Carbohydrates, 10g Dietary Fiber, 8g Sugars, 15g Protein, 394mg Sodium, 11mg Cholesterol, 37% Vitamin C, 45% Riboflavin