Mexican dishes are not so common in macro cooking because of their heavy use of strong spices and nightshades, nevertheless there´s always a way to go around, plus you can always take it easy with the amount of chilli peppers 🙂
I had store-bought taco shells which I filled with a leaf of lettuce, a sprinkle of sweet corn kernels, my Mexican inspired tofu scramble and a dollop of tofu sour cream (not my own, sadly).
For the tofu scramble/filling heat up oil in a frying pan, sautee one medium onion thinly sliced into rings or halfmoons, until it gets nicely golden, then add a bunch of sliced mushrooms (I had champignons) and sautee until they soften, darken and shrink 😀 Add grated carrot and grated celery root (about 1:1 ratio) and a pinch of salt and sautee more, you might want to cover the pan with a lid to prevent burning, and/or add some water. Towards the end crumble in a smaller block of tofu, season with more salt, mild paprika powder and chilli powder and allow the mixture to heat and blend the flavours. This was really a success, my boyfriend gobbled it up quickly which always means something 😉