20 Flavorful Vegan Tacos You’ll Want Every Day

Did you know that over 90% of Americans are looking to incorporate more plant-based meals into their diets? If you’re one of them or simply love the idea of delicious, flavorful vegan tacos, you’re in for a treat! In this blog, we’ll explore 20 mouthwatering vegan taco recipes that are not only easy to make but also bursting with flavor. Whether you crave the zest of citrus, a spicy kick, or hearty fillings, you’ll find the perfect taco to inspire your next meal!

Spicy Black Bean and Avocado Tacos

This Spicy Black Bean and Avocado Taco recipe combines zesty black beans with creamy avocado for a delightful and satisfying meal.

Ingredients:

1 can black beans, rinsed and drained
1 ripe avocado, diced
1 small red onion, finely chopped
1 jalapeño, seeded and minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon olive oil
8 small corn tortillas
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
1 lime, cut into wedges

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the red onion and jalapeño, and sauté until softened, about 3 minutes.

2. Add the garlic, ground cumin, and chili powder to the skillet, cooking for an additional 1-2 minutes until fragrant.

3. Stir in the rinsed black beans and season with salt and pepper. Cook for about 5 minutes until heated through.

4. Warm the corn tortillas in a separate skillet or on a grill until pliable.

5. Assemble the tacos by placing a scoop of the black bean mixture onto each tortilla, topping with diced avocado and chopped cilantro. Serve with lime wedges on the side.

Tips:

For extra flavor, add a sprinkle of cotija cheese on top of the tacos.
If you prefer more heat, leave some seeds in the jalapeño.
Make it a meal by serving with a side of rice or a fresh salad.

Smoky Tempeh Tacos with Pineapple Salsa

These Smoky Tempeh Tacos with Pineapple Salsa combine savory, smoky flavors with a refreshing burst of sweetness, making them a standout dish for any taco night.

Ingredients:

1 block (8 oz) tempeh
2 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon garlic powder
8 small corn tortillas
1 cup diced pineapple
½ cup diced red onion
¼ cup chopped fresh cilantro
1 tablespoon lime juice
Salt, to taste
Optional: sliced jalapeños for heat

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. Press the tempeh to remove excess moisture, then crumble it into small pieces.

2. In a skillet, heat the olive oil over medium heat. Add the crumbled tempeh.

3. Stir in the soy sauce, smoked paprika, cumin, chili powder, and garlic powder. Cook for about 5-7 minutes until the tempeh is golden and flavorful.

4. While the tempeh cooks, combine the pineapple, red onion, cilantro, lime juice, and a pinch of salt in a bowl to make the salsa.

5. Warm the corn tortillas in a separate skillet or microwave until pliable.

6. Assemble the tacos by placing the smoky tempeh on the tortillas and topping it with the pineapple salsa. Add jalapeños if desired.

Tips:

For extra flavor, marinate the tempeh in the spices and soy sauce for 30 minutes before cooking.
Feel free to substitute the pineapple with other fruits like mango for a different twist.
Serve with avocado slices or a drizzle of creamy dressing for added richness.

Chipotle Lentil and Sweet Potato Tacos

This Chipotle Lentil and Sweet Potato Tacos recipe features a delightful combination of smoky chipotle flavors and hearty textures, making it both nutritious and satisfying.

Ingredients:

1 cup lentils, rinsed
1 medium sweet potato, diced
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1-2 teaspoons chipotle powder (to taste)
2 cups vegetable broth
8 corn tortillas
1 cup fresh cilantro, chopped
1 lime, cut into wedges
Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a pot, heat the olive oil over medium heat and sauté the onion until translucent.

2. Add the garlic and diced sweet potato, cooking for an additional 5 minutes.

3. Stir in the lentils, cumin, smoked paprika, chipotle powder, salt, and pepper.

4. Pour in the vegetable broth and bring to a boil.

5. Reduce heat and simmer for about 25 minutes, or until the lentils and sweet potatoes are tender.

6. While the filling cooks, heat the corn tortillas in a dry skillet until warm.

7. Serve the lentil and sweet potato mixture in tortillas, garnished with fresh cilantro and a squeeze of lime juice.

Tips:

For a spicier kick, add chopped fresh jalapeños to the filling.
Substitute quinoa or black beans for lentils if preferred.
Add avocado slices for creaminess and extra flavor.
Make a double batch and enjoy leftovers for easy lunches!

Zesty Chickpea Tacos with Creamy Cashew Sauce

This Zesty Chickpea Tacos with Creamy Cashew Sauce recipe combines vibrant flavors and a delightful texture for a satisfying meal.

Ingredients:

1 can chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon salt
8 small corn tortillas
1 cup shredded cabbage
1 avocado, sliced
½ cup fresh cilantro, chopped
½ cup cashews, soaked in water for 4 hours
2 tablespoons lemon juice
1 tablespoon nutritional yeast
½ cup water

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Preheat a skillet over medium heat and add the olive oil.

2. In a bowl, toss the chickpeas with smoked paprika, cumin, garlic powder, and salt until evenly coated.

3. Add the seasoned chickpeas to the skillet and cook for about 8-10 minutes, stirring occasionally, until they are golden and slightly crispy.

4. While the chickpeas are cooking, prepare the creamy cashew sauce by blending the soaked cashews, lemon juice, nutritional yeast, and water until smooth.

5. Warm the corn tortillas in a dry skillet for about 30 seconds on each side.

6. Assemble the tacos by placing chickpeas, shredded cabbage, avocado slices, and cilantro on each tortilla, then drizzle with creamy cashew sauce.

Tips:

For a spicier kick, add some chopped jalapeños to the chickpeas while cooking.
Make the cashew sauce ahead of time and store it in the refrigerator for up to 3 days.
Feel free to swap out toppings with your favorites, like diced tomatoes or radishes.

Grilled Vegetable and Hummus Tacos

These Grilled Vegetable and Hummus Tacos are a deliciously vibrant dish that brings together smoky flavors and creamy textures for a delightful vegetarian meal.

Ingredients:

2 cups assorted bell peppers, sliced
1 cup zucchini, sliced
1 cup red onion, sliced
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon paprika
8 small corn tortillas
1 cup hummus
1/2 cup fresh cilantro, chopped
1/2 cup feta cheese, crumbled (optional)
1 lime, cut into wedges

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. Preheat your grill to medium-high heat.

2. In a large bowl, combine the sliced bell peppers, zucchini, red onion, olive oil, cumin, and paprika.

3. Toss the vegetables until they are well coated with the oil and spices.

4. Place the vegetables on the grill and cook for about 5-7 minutes, turning occasionally until they are tender and have nice grill marks.

5. While the vegetables are grilling, warm the corn tortillas on the grill for about 1 minute per side.

6. Once the vegetables are cooked, remove them from the grill and let them cool for a minute.

7. Spread a generous amount of hummus on each tortilla.

8. Top with the grilled vegetables, chopped cilantro, and crumbled feta cheese if using.

9. Serve with lime wedges on the side for squeezing over the tacos.

Tips:

For extra flavor, marinate the vegetables in olive oil and spices for 30 minutes before grilling.
Feel free to add any other vegetables you like, such as mushrooms or squash.
These tacos are great served cold as well, making them perfect for meal prep.

Curried Cauliflower Tacos with Mango Chutney

These Curried Cauliflower Tacos with Mango Chutney are a delightful fusion of spices and sweetness, offering a vibrant and satisfying meal that is both healthy and bursting with flavor.

Ingredients:

1 medium head of cauliflower, cut into florets
2 tablespoons olive oil
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
8 small corn tortillas
1/2 cup mango chutney
1/4 cup fresh cilantro, chopped
1/2 lime, cut into wedges

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a large bowl, combine the cauliflower florets, olive oil, curry powder, cumin, coriander, turmeric, salt, and cayenne pepper, tossing well to coat the cauliflower evenly.

3. Spread the coated cauliflower on the prepared baking sheet in a single layer and roast for about 25 minutes, or until tender and slightly charred, stirring halfway through.

4. While the cauliflower is roasting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

5. Once the cauliflower is done, assemble the tacos by placing a generous amount of roasted cauliflower on each tortilla, followed by a spoonful of mango chutney and a sprinkle of chopped cilantro.

6. Serve the tacos immediately with lime wedges on the side for squeezing over the top.

Tips:

For extra flavor, add sliced avocado or a dollop of yogurt on top of the tacos.
Make sure to cut the cauliflower into uniform florets for even cooking.
Feel free to adjust the spice level by modifying the amount of cayenne pepper.

Garlic Lime Portobello Tacos with Cabbage Slaw

This Garlic Lime Portobello Tacos with Cabbage Slaw recipe beautifully combines the earthy flavors of portobello mushrooms with the zesty brightness of lime and garlic, creating a delicious and refreshing meal.

Ingredients:

4 large portobello mushrooms
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon lime zest
3 tablespoons lime juice
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
8 corn tortillas
2 cups shredded cabbage
1/4 cup chopped fresh cilantro
1/2 avocado, sliced
1/2 cup salsa (optional)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Preheat your grill or stovetop skillet over medium-high heat.

2. In a small bowl, mix together the olive oil, minced garlic, lime zest, lime juice, cumin, smoked paprika, salt, and black pepper to create a marinade.

3. Brush the portobello mushrooms with the marinade on both sides and let them sit for about 5 minutes.

4. Place the marinated mushrooms on the grill or skillet and cook for about 5-7 minutes per side, or until tender and slightly charred.

5. While the mushrooms are cooking, prepare the cabbage slaw by mixing the shredded cabbage and chopped cilantro in a bowl.

6. Warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side.

7. Once the mushrooms are cooked, slice them into strips and assemble your tacos by placing the mushroom strips in the tortillas and topping with cabbage slaw, avocado slices, and salsa if using.

Tips:

Feel free to add other toppings like diced tomatoes or sour cream for extra flavor.
For a spicier kick, add sliced jalapeños to your tacos.
Serve immediately for the freshest taste or prepare the components in advance for a quick meal.

Thai Peanut Tacos with Crunchy Veggies

These Thai Peanut Tacos with Crunchy Veggies bring together the bold flavors of Thai cuisine and the fun of taco night, making them a delightful and vibrant meal choice.

Ingredients:

1 pound ground chicken or tofu
1 tablespoon vegetable oil
1 cup shredded carrots
1 cup red cabbage, thinly sliced
1 bell pepper, thinly sliced
8 small flour or corn tortillas
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons lime juice
1 tablespoon honey or maple syrup
1 teaspoon minced garlic
1 teaspoon grated ginger
1/4 cup chopped cilantro (for garnish)
1/4 cup chopped peanuts (for garnish)

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. In a large skillet, heat the vegetable oil over medium heat.

2. Add the ground chicken or tofu and cook until browned and cooked through, about 5-7 minutes.

3. While the protein is cooking, prepare the peanut sauce by whisking together the peanut butter, soy sauce, lime juice, honey, minced garlic, and grated ginger in a bowl.

4. Once the protein is cooked, stir in half of the peanut sauce and mix well.

5. Warm the tortillas in a separate skillet or microwave until pliable.

6. To assemble, place a generous scoop of the chicken or tofu mixture in each tortilla, topped with shredded carrots, sliced cabbage, and bell pepper.

7. Drizzle additional peanut sauce over the top, if desired, and garnish with cilantro and chopped peanuts.

Tips:

Customize your veggies according to your preference or what you have on hand.
For extra heat, add sliced jalapeños or a dash of sriracha to the peanut sauce.
Make the peanut sauce ahead of time and store it in the refrigerator for up to a week.

Roasted Beet and Quinoa Tacos

These Roasted Beet and Quinoa Tacos are a colorful and nutritious dish that combines earthy beet flavors with the nutty taste of quinoa, making them a delightful vegan option for any taco night.

Ingredients:

2 cups cooked quinoa
2 medium beets, roasted and diced
1 avocado, sliced
1 cup black beans, drained and rinsed
1 cup corn, fresh or frozen
1 teaspoon cumin
1 teaspoon chili powder
8 small corn tortillas
1/4 cup fresh cilantro, chopped
1/2 lime, juiced
Salt to taste
1/2 cup feta cheese (optional, omit for vegan)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) for roasting the beets.

2. Wrap the beets in aluminum foil and roast in the oven for about 30-40 minutes, or until tender.

3. While the beets are roasting, cook the quinoa according to package instructions.

4. Once the beets are done, allow them to cool slightly, then peel and dice them.

5. In a large bowl, combine the cooked quinoa, diced beets, black beans, corn, cumin, chili powder, lime juice, and salt; mix until well combined.

6. Warm the corn tortillas on a skillet for a few seconds on each side.

7. Assemble the tacos by placing a generous amount of the quinoa and beet mixture on each tortilla, then top with avocado slices, cilantro, and feta cheese if using.

8. Serve immediately with additional lime wedges on the side.

Tips:

To save time, prepare the beets and quinoa ahead of time and refrigerate them until you’re ready to assemble the tacos.
Feel free to customize your tacos with additional toppings like salsa, hot sauce, or a dollop of Greek yogurt.
For added flavor, try marinating the black beans with a pinch of garlic powder and cumin before adding them to the taco mixture.

Mushroom and Walnut “Meat” Tacos

This Mushroom and Walnut “Meat” Taco recipe offers a hearty and flavor-packed filling that beautifully combines earthy mushrooms and nutty walnuts for a delicious vegetarian twist on a classic dish.

Ingredients:

1 cup finely chopped mushrooms
1 cup finely chopped walnuts
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small corn tortillas
1/2 cup diced onion
1/2 cup chopped fresh cilantro
1 avocado, sliced
1 lime, cut into wedges

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Heat olive oil in a skillet over medium heat.

2. Add finely chopped mushrooms and cook for 5 minutes until softened.

3. Stir in the chopped walnuts, cumin, chili powder, salt, and pepper, and cook for an additional 5 minutes, stirring occasionally.

4. While the filling cooks, warm the tortillas in a separate pan for about 30 seconds on each side.

5. Assemble the tacos by adding the mushroom and walnut mixture to each tortilla, topping with diced onion, cilantro, and avocado slices.

6. Serve with lime wedges on the side for extra flavor.

Tips:

For added spiciness, consider adding chopped jalapeños to the filling.
Feel free to substitute the walnuts with pecans or any other nuts for a different flavor profile.
To make it gluten-free, ensure that the tortillas are labeled gluten-free.
These tacos can be customized with your favorite toppings such as salsa or sour cream.

Fresh Corn and Black Bean Salsa Tacos

These Fresh Corn and Black Bean Salsa Tacos bring together vibrant, fresh flavors with a delightful crunch that makes them perfect for any gathering.

Ingredients:

1 cup fresh corn kernels
1 can (15 oz) black beans, rinsed and drained
1 red bell pepper, diced
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 lime, juiced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
8 small corn tortillas

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Total Time: 20 minutes

Instructions:

1. In a medium bowl, combine the fresh corn, black beans, red bell pepper, red onion, and cilantro.

2. Squeeze the lime juice over the mixture and add the ground cumin, salt, and black pepper. Stir to combine.

3. Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.

4. Spoon the salsa mixture onto each tortilla and serve immediately.

Tips:

For added flavor, you can grill the corn on the cob before removing the kernels.
If you prefer a spicier salsa, consider adding diced jalapeños.
These tacos pair beautifully with avocado slices or a dollop of sour cream.

Cilantro Lime Rice and Avocado Tacos

Cilantro Lime Rice and Avocado Tacos bring together zesty lime, fresh cilantro, and creamy avocado for a vibrant and satisfying meal.

Ingredients:

1 cup jasmine rice
2 cups water
1 tablespoon olive oil
1/2 teaspoon salt
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice
2 ripe avocados
8 small corn tortillas
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
Optional: lime wedges for serving

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear.

2. In a medium saucepan, combine the rinsed rice, 2 cups of water, 1 tablespoon olive oil, and 1/2 teaspoon salt. Bring to a boil.

3. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and the water is absorbed.

4. Remove the rice from heat and fluff it with a fork. Stir in the chopped cilantro and lime juice.

5. While the rice is cooking, cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork and season with 1/2 teaspoon cumin, 1/4 teaspoon chili powder, and 1/4 teaspoon black pepper.

6. Heat the corn tortillas in a dry skillet over medium heat for about 1-2 minutes on each side until warm and pliable.

7. Assemble the tacos by placing a spoonful of cilantro lime rice on each tortilla and topping with the avocado mixture. Optionally, serve with lime wedges.

Tips:

For added flavor, consider adding black beans or grilled vegetables to your tacos.
Use fresh lime juice for the best zesty flavor.
Store leftover avocado in an airtight container with a sprinkle of lime juice to prevent browning.

BBQ Jackfruit Tacos with Slaw

These BBQ Jackfruit Tacos with Slaw are a deliciously flavorful and satisfying plant-based meal that brings together smoky, tangy BBQ sauce with crunchy, vibrant slaw.

Ingredients:

2 cans young green jackfruit in water or brine
1 cup BBQ sauce of choice
1 tablespoon olive oil
1 teaspoon smoked paprika
8 small corn tortillas
2 cups green cabbage, shredded
1 cup carrots, shredded
¼ cup fresh cilantro, chopped
2 tablespoons lime juice
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Drain and rinse the jackfruit, then use your hands or a fork to shred it into pieces, removing any seeds.

2. In a large skillet, heat the olive oil over medium heat and add the shredded jackfruit.

3. Sprinkle in the smoked paprika, salt, black pepper, and cayenne pepper (if using). Stir to combine.

4. Pour in the BBQ sauce and stir well to coat the jackfruit. Cook for about 20 minutes, stirring occasionally, until heated through and slightly caramelized.

5. In a separate bowl, combine the shredded cabbage, carrots, cilantro, lime juice, and a pinch of salt and pepper. Toss to create the slaw.

6. Warm the corn tortillas in a dry skillet or microwave until pliable.

7. To assemble, place a generous amount of BBQ jackfruit on each tortilla, top with slaw, and serve immediately.

Tips:

For added flavor, marinate the jackfruit in BBQ sauce for a couple of hours before cooking.
Use fresh ingredients for the slaw to keep it vibrant and crunchy.
Feel free to customize with your favorite toppings like avocado, jalapeños, or a drizzle of vegan crema.
Store leftover jackfruit in an airtight container in the refrigerator for up to 3 days.

Mediterranean Chickpea and Cucumber Tacos

This Mediterranean Chickpea and Cucumber Taco recipe offers a delightful blend of fresh flavors, combining the hearty texture of chickpeas with crisp cucumbers and vibrant spices.

Ingredients:

1 can chickpeas, rinsed and drained
1 cucumber, diced
1 bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
8 small tortillas
1/2 cup feta cheese, crumbled (optional)
1/2 cup tzatziki sauce (optional)

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Total Time: 20 minutes

Instructions:

1. In a mixing bowl, combine the chickpeas, cucumber, bell pepper, red onion, and parsley.

2. In a small bowl, whisk together olive oil, lemon juice, cumin, paprika, salt, and pepper.

3. Pour the dressing over the chickpea mixture and toss to combine.

4. Warm the tortillas in a skillet over medium heat for about 30 seconds per side.

5. Assemble the tacos by placing the chickpea mixture on each tortilla.

6. Top with feta cheese and tzatziki sauce if desired, then serve immediately.

Tips:

For added crunch, consider adding shredded lettuce or radishes.
Feel free to customize with your favorite veggies or spices.
If you prefer a spicier kick, add sliced jalapeños to the mixture.

Spicy Sriracha Tofu Tacos

These Spicy Sriracha Tofu Tacos deliver a delightful kick with their bold flavors of sriracha and an array of fresh toppings, making them a must-try for taco lovers.

Ingredients:

1 block firm tofu, pressed and drained
2 tablespoons sriracha sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon paprika
8 small corn tortillas
1 cup shredded cabbage
1/2 cup diced tomatoes
1/4 cup chopped fresh cilantro
1 avocado, sliced
1 lime, cut into wedges

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Start by cutting the pressed tofu into small cubes.

2. In a bowl, mix the sriracha, soy sauce, sesame oil, garlic powder, cumin, and paprika to create a marinade.

3. Toss the tofu cubes in the marinade until they are well-coated and let them sit for about 10 minutes.

4. Heat a nonstick skillet over medium heat and add the marinated tofu.

5. Cook the tofu for about 15 minutes, stirring occasionally, until golden and crispy.

6. While the tofu is cooking, warm the corn tortillas in another skillet.

7. Assemble the tacos by adding crispy tofu, shredded cabbage, diced tomatoes, cilantro, and avocado slices to each tortilla.

8. Serve with lime wedges on the side for an extra zest.

Tips:

Substitute tofu with tempeh or seitan for a different texture.
Add extra toppings like cheese or hot sauce based on your preference.
Feel free to adjust the sriracha amount to suit your heat tolerance.

Sweet Potato, Kale, and Maple Tacos

This Sweet Potato, Kale, and Maple Tacos recipe combines earthy sweetness, hearty greens, and a touch of maple syrup for a delightful and nutritious meal.

Ingredients:

2 cups sweet potatoes, peeled and diced
2 cups kale, chopped
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup maple syrup
8 corn tortillas
1/4 cup crumbled feta cheese (optional)
1/4 cup chopped fresh cilantro (optional)

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a mixing bowl, combine the diced sweet potatoes, olive oil, smoked paprika, garlic powder, salt, and black pepper.

3. Toss until the sweet potatoes are evenly coated, then spread them on a baking sheet.

4. Roast in the oven for about 20 minutes or until they are tender and slightly caramelized.

5. While the sweet potatoes are roasting, heat a skillet over medium heat and add the chopped kale.

6. Sauté the kale for about 5 minutes until it wilts, then drizzle with maple syrup and stir to combine.

7. Warm the corn tortillas in a separate skillet or directly over a flame until pliable.

8. Assemble the tacos by placing a portion of roasted sweet potatoes and sautéed kale in each tortilla.

9. Top with crumbled feta cheese and cilantro if desired.

10. Serve immediately and enjoy your delicious and healthy tacos!

Tips:

Feel free to add other toppings like avocado, hot sauce, or chopped onions for extra flavor.
If you’re short on time, you can use pre-cooked sweet potatoes available in many stores.
These tacos can be served as a main dish or as a side for a larger meal.

Lentil and Caramelized Onion Tacos

These Lentil and Caramelized Onion Tacos are special for their rich, savory flavors that combine hearty lentils and sweet, caramelized onions for a delightful vegetarian meal.

Ingredients:

1 cup dried green or brown lentils
2 cups vegetable broth
2 tablespoons olive oil
2 medium onions, thinly sliced
2 cloves garlic, minced
1 teaspoon cumin powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small corn or flour tortillas
1 cup diced avocado
1/2 cup fresh cilantro, chopped
1 lime, cut into wedges

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Rinse the lentils under cold water and drain.

2. In a pot, combine the lentils and vegetable broth; bring to a boil, then reduce to a simmer and cook for about 20-25 minutes until tender.

3. While the lentils are cooking, heat olive oil in a skillet over medium heat and add sliced onions.

4. Cook the onions, stirring occasionally, for about 15 minutes until they are caramelized and golden brown.

5. Add minced garlic, cumin, smoked paprika, salt, and pepper to the skillet, and cook for an additional 2 minutes.

6. Once the lentils are cooked, drain any excess liquid and fold them into the caramelized onion mixture.

7. Warm the tortillas in a separate skillet or microwave for a few seconds until pliable.

8. Fill each tortilla with the lentil and onion mixture, then top with diced avocado and cilantro.

9. Serve with lime wedges on the side for squeezing over the tacos.

Tips:

For added heat, include some chopped jalapeños or a dash of hot sauce.
Feel free to substitute or add vegetables such as bell peppers or corn to the filling.
These tacos can also be made ahead of time and stored in the refrigerator for a quick meal.

Vegan Fish Taco with Avocado Crema

These Vegan Fish Tacos with Avocado Crema are special for their incredible blend of spices and creamy texture that perfectly mimics traditional fish tacos, while being completely plant-based.

Ingredients:

2 cups jackfruit, shredded
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon salt
8 small corn tortillas
1 cup shredded cabbage
1/2 cup diced tomatoes
1/4 cup chopped fresh cilantro
1 avocado
2 tablespoons lime juice
1/4 teaspoon salt

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. In a skillet, heat the olive oil over medium heat and add the shredded jackfruit.

2. Sprinkle the smoked paprika, ground cumin, garlic powder, onion powder, black pepper, and salt over the jackfruit, stirring to combine.

3. Cook for about 5-7 minutes until heated through and slightly crispy, stirring occasionally.

4. While the jackfruit cooks, blend the avocado, lime juice, and salt in a small bowl until smooth to make the avocado crema.

5. Warm the corn tortillas in another skillet for about 30 seconds on each side.

6. Assemble the tacos by placing a portion of the jackfruit mixture on each tortilla, then topping with shredded cabbage, diced tomatoes, cilantro, and a drizzle of avocado crema.

Tips:

For extra flavor, add a splash of hot sauce to the jackfruit mixture.
To make it gluten-free, ensure that the corn tortillas are labeled gluten-free.
These tacos are best served fresh, but the jackfruit mixture can be stored in the refrigerator for up to 3 days.

Coconut Curry Tofu and Mango Tacos

This Coconut Curry Tofu and Mango Tacos recipe combines creamy coconut, vibrant spices, and the sweetness of mango for a deliciously unique taco experience.

Ingredients:

1 block firm tofu, pressed and cubed
1 tablespoon coconut oil
1 tablespoon curry powder
1 teaspoon turmeric
1 can (14 oz) coconut milk
1 tablespoon soy sauce
1 tablespoon lime juice
2 ripe mangoes, diced
8 small corn tortillas
1/4 cup fresh cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. In a large skillet, heat the coconut oil over medium heat.

2. Add the cubed tofu and cook until golden brown, about 8-10 minutes.

3. Stir in the curry powder, turmeric, salt, and black pepper, cooking for an additional 2 minutes.

4. Pour in the coconut milk and soy sauce, letting it simmer for another 5 minutes until slightly thickened.

5. Remove from heat and add lime juice and diced mangoes, gently folding them in.

6. Warm the corn tortillas in a separate pan or microwave.

7. Assemble the tacos by placing the coconut curry tofu mixture onto the tortillas and garnishing with fresh cilantro.

Tips:

For extra flavor, marinate the tofu in soy sauce and lime juice for 30 minutes before cooking.
Feel free to add other toppings like avocado or diced red onions for additional texture and taste.
If you’re not a fan of mango, try substituting it with pineapple for a different sweetness.

Rainbow Veggie Tacos with Zesty Dressing

These Rainbow Veggie Tacos with Zesty Dressing burst with vibrant flavors and colorful ingredients that elevate your taco night to a whole new level.

Ingredients:

8 corn tortillas
1 cup red cabbage, shredded
1 cup carrots, shredded
1 cup bell peppers, diced (assorted colors)
1 cup cherry tomatoes, halved
1 avocado, sliced
½ cup cilantro, chopped
1 lime, juiced
¼ cup olive oil
1 teaspoon honey or agave syrup
1 teaspoon garlic powder
½ teaspoon cumin
Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Total Time: 20 minutes

Instructions:

1. In a small bowl, whisk together olive oil, lime juice, honey, garlic powder, cumin, salt, and pepper to make the zesty dressing.

2. Heat a skillet over medium heat and warm the corn tortillas for about 30 seconds on each side.

3. Assemble the tacos by adding a layer of shredded cabbage, followed by carrots, bell peppers, cherry tomatoes, and avocado slices.

4. Drizzle the zesty dressing over the assembled tacos and sprinkle with chopped cilantro.

5. Serve immediately and enjoy your colorful, healthy meal!

Tips:

Feel free to customize your veggies based on seasonal produce for added freshness.
For extra protein, add black beans or grilled chicken to the tacos.
Make the dressing ahead of time and store it in the fridge for up to 3 days.