Fava beans have been a staple of Egyptian cuisine for thousands of years. Most people know them from ful medames — but turning them into a protein-rich bean curd creates a completely different texture. Crispy on the outside, tender inside, and absolutely perfect as a taco filling.
These tacos are built around three things I teach women to include at every meal: protein to build and preserve muscle, fiber to support your gut and blood sugar, and healthy fats to keep you satisfied and energized. All wrapped in a homemade yogurt flatbread with a dreamy tahini lime sauce.
15g
Protein
per taco
7–9g
Fiber
per taco
~280
Calories
per taco
Ingredients
For the Fava Bean Curd
- 2 packages fava bean curd (about 16 oz total), sliced into strips
- 2 tbsp avocado oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp coriander
- ½ tsp chili powder
- ½ tsp sea salt
- ¼ tsp black pepper
- Juice of ½ lime
Quick Pickled Yellow Beets & Red Onion
- 2 cooked yellow beets, julienned
- ½ red onion, thinly sliced
- ½ cup apple cider vinegar
- ½ cup water
- 1 tbsp maple syrup or honey
- 1 tsp sea salt
Yogurt Flatbreads
- 2 cups self-rising AP flour (gluten-free works too)
- 2 cups plain full-fat Greek yogurt (or full-fat dairy-free yogurt)
Divide into 8 balls and cook in a hot skillet 2–3 minutes per side until golden.
Yogurt Tahini Lime Sauce
- ¾ cup plain Greek yogurt
- 2 tbsp tahini
- Juice of 1 lime
- 1 clove garlic, grated
- 1 tsp maple syrup
- Salt & pepper to taste
- 1–2 tbsp water to thin
Taco Toppings
- 2 cups shredded romaine or iceberg lettuce
- Fresh cilantro
- Microgreens (optional)
- Lime wedges
- Crumbled cotija or feta (optional)
Instructions
Make the Pickles
- ✓Combine vinegar, water, maple syrup, and salt in a jar or bowl.
- ✓Pour over the julienned beets and sliced onions.
- ✓Let sit at least 30 minutes — overnight is even better.
Cook the Fava Bean Curd
- ✓Pat the fava bean curd strips completely dry.
- ✓Toss with avocado oil, all the spices, and lime juice.
- ✓Sear in a hot skillet 3–4 minutes per side until browned and slightly crispy.
Make the Sauce
- ✓Whisk together yogurt, tahini, lime juice, garlic, and maple syrup until smooth.
- ✓Thin with water, one tablespoon at a time, until drizzle-able.
- ✓Season with salt and pepper to taste.
Cook the Flatbreads
- ✓Mix yogurt and flour together just until a soft dough forms.
- ✓Rest for 10 minutes.
- ✓Divide into 8 balls, roll out thin, and cook in a dry cast-iron skillet until puffed and lightly charred on each side.
Assemble
- ✓Spread a generous layer of yogurt tahini sauce over each warm flatbread.
- ✓Top with shredded lettuce.
- ✓Add the crispy fava bean curd strips.
- ✓Pile on the pickled beets and onions.
- ✓Finish with fresh cilantro, an extra drizzle of sauce, and a squeeze of lime.
Chef Mareya's Tip
Fava beans have been a staple of Egyptian cuisine for thousands of years. While most people know them from ful medames, turning them into a protein-rich bean curd creates a completely different texture — crispy on the outside, tender inside — and makes an incredible taco filling.
Nutrition (Approximate Per Taco)
Fuel Your Power Era
Every taco delivers the three things I teach women to build every meal around: protein to build and preserve muscle, fiber to support your gut and blood sugar, and healthy fats to keep you satisfied and energized.
Because we are not chasing skinny anymore — we are chasing strength.