Fitness influencer who lost 40 kg and reversed PCOS shares healthy 15-minute veg Mexican taco recipe with 25g of protein

If you are a vegetarian working professional looking for healthy recipes to try, this is it! Vanshika shares a taco recipe that contains 25 grams of protein.

Craving tacos but don’t want the guilt - or the hassle of spending hours in the kitchen after a long workday? For busy professionals juggling packed schedules, quick yet nourishing meals can feel hard to come by. This 15-minute taco recipe strikes the perfect balance, delivering bold Mexican flavours without compromising on health. Packed with 25 grams of protein and 11 grams of fibre, all under 350 calories, it makes for a wholesome, filling, vegetarian-friendly meal that satisfies taco cravings while fitting seamlessly into a hectic routine.

Try out Vanshika's healthy Mexican taco recipe for a wholesome, nourishing meal!(Unsplash)

Vanshika Khurana, a fitness influencer known as Fit.Khurana on Instagram, who lost 40 kilos and successfully reversed PCOS without giving up good food, has shared a quick and healthy Mexican taco recipe that can be prepared in just 15 minutes. In an Instagram video shared on December 31, she highlights, “It was only because of recipes like this that I was able to survive a 12 hour ‘9 to 5’ grind for two years without resorting to food delivery apps like Swiggy or Zomato.”

Smashed mexican taco recipe

Vanshika’s smashed Mexican taco recipe delivers an impressive 25 grams of protein and 11 grams of fibre - amounting to only 347 calories - and comes together in just 15 minutes. With nearly half your daily fibre requirement in one meal, the added bonus is that you don’t even need to chop any vegetables. Here’s her recipe:

Ingredients

• Whole wheat tortilla or chapati - 1
• Oil - 1 tsp (for cooking)

For the filling:

• Boiled rajma - 100g
• Tofu - 70-80g
• Red chilli powder - ½ tsp
• Black pepper - ¼ tsp
• Jeera powder - ½ tsp
• Salt to taste
• Schezwan chutney - 1 tsp

For the yoghurt sauce:

• Greek yoghurt - 2-3 tbsp
• Chilli sauce - 1 tbsp

For the salsa:

• Tomato - 2-3 tbsp finely chopped
• Fresh coriander - a handful
• Lemon juice - 1 tbsp
• Ketchup - ½ tbsp (optional)
• Salt to taste

Method

• Mash the boiled rajma and tofu in a bowl. Add chilli powder, pepper, jeera powder, salt, and Schezwan chutney, and mix until well combined.
• Lightly cook the tortilla on one side. Flip it over, spread the rajma-tofu mixture evenly on the cooked side, drizzle a little oil, and cook until golden and slightly crisp on both sides.
• In a small bowl, mix Greek yoghurt and chilli sauce to make a quick creamy dressing.
• In another bowl, combine chopped tomato, coriander, lemon juice, ketchup, and salt to prepare the salsa.
• Spread the sauce and salsa over the tortilla, fold it in half, slice, and serve hot.

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