Plant-Based Tacos Recipe

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Day ??? of stay at home orders, and I’ve realized that the best type of meals consists of ingredients that combine some fresh produce and pantry staples. Tacos are a great way to use what you have on hand to whip up a tasty and filling meal. I’m giving the rundown on my ingredients list, combination options, and toppings for tacos in this post.

The anatomy of a perfect plant-based taco:

The tortilla - I prefer soft over hard. Ideally, I go for flour tacos, but if I’m in the mood for a gluten-free meal, I like cassava or almond flour tortillas. 

The beans - I like beans, especially refried beans on my tacos, but they certainly aren’t mandatory. 

The filling - This is where the fresh produce comes in. I think it’s great to make tacos with what’s in season. Besides going by what’s in season, I also tend to grab the same three or four produce for taco fillings year-round -peppers, onions, mushrooms, and potatoes. Getting creative with fresh produce or vegan meat alternatives allows you to have a seemingly endless combination of tacos.

Here are a few of my go-to combos. 

Mushrooms + Cauliflower 

Roasted Potatoes + Summer Squash 

Zucchini + Corn

Meatless Crumbles + Kale

Baked Tofu + Pickled Onions + Corn

Jackfruit + Sweet Potato 

Roasted Chickpeas + Cauliflower + Corn

Meatless Crumbles + Mushrooms 

Scrambled Eggs + Cauliflower

The salsas - I prefer salt, acid, and heat in my foods, so I may overdo it on the salsas, but I think different types of salsa bring great freshness to tacos. I have a salsa tutorial on my IGTV, which shows my two favorite salsa - pico de Gallo and salsa verde. When I’m in a rush for time I grab my favorite store brand salsas.

After you salsa top with simple homemade guac and vegan cheese. My personal favorites are the Whole Foods and the Violife brand cheeses. 

Ways to stay pantry ready for taco night -

In my pantry, I also have beans, dried, and canned from Thrive Market. Having beans on hand removes one ingredient from our list. Having soft shell tortillas in the freezer is also a great way to stay ready for a random taco dinner. Speaking of the freezer, frozen veggies also make taco night a bit easier. I often reach for frozen kale, corn, or squash for tacos all year round. Lastly, having store brought salsa on hand is a great way to save time in the kitchen.

Fool-Proof Seasoning Blend -

For most of my tacos, I used homemade taco seasoning or a premixed package from Thrive Market. 

1 TBSP Cumin

1/2 TBSP Chipotle Chili Powder

1 TBSP Chili Powder

1 TBSP Smoked Paprika 

1 TBSP Onion Powder

1/2 TBSP Garlic Powder

1/2 TBSP Oregano

1/2 TBSP Thyme 

The Recipes

Gucamole. Pico de gallo. Zuchhni and Corn tacos.

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Guacamole

Yield: 3-4

Author: Plant Based Bre

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 3 Hass Avocados
• Juice of 2 Limes
• 1 Jalapeño, diced
• 1 TBSP Garlic Powder
• 1 Small Onion, diced
• 1/4 C Cilantro, chopped
• 1/2  Tomato (optional)

Instructions

1. Pink Himalayan Salt + Black Pepper to taste
2. Mix dry seasoning in a small bowl with chopped cilantro.
3. Mix your chopped/mashed avocado with chopped onion and jalapeños.
4. Once your guac is the consistency you like it, mix in dry seasonings and add lime juice. Let chill and enjoy!

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Salsa Verde

Author: Plant Based Bre

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 1 Poblano Pepper
• 4 Tomatillos
• 1 Jalapeño
• 1 Roma Tomato
• 1/2 White Onion
• Handful chopped cilantro
• Pink salt
• Juice of 2-3 limes

Instructions

1. Pre-heat oven to 425.
2. Place peppers, onion, and Roma tomato on a roasting sheet. Drizzle with EVOO. Roast for roughly 25 minutes.
3. Boil tomatillos in water until soft.
4. Combine all the ingredients in a blender or food processor. Blend until desired texture, add water if need be.

Notes:

Can be stored in the refrigerator for up to 5 days. Best stored in glass.

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Pico de Galo

Author: Plant Based Bre

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 2 Jalapeños
• 4 Tomatoes (organic, on the vine, preferred)
• 1 White onion
• 1/2 Cilantro
• 2 Limes
• Salt to taste

Instructions

1. Chop jalapeños, tomatoes, cilantro, and onion. Combine in a bowl. Juice 2 limes. Add salt. Mix well.
2. Let sit for 10-15 minutes before serving.

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Zucchini and Corn Tacos

Yield: 3

Author: Plant Based Bre

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 1 Can Refried Beans
• 1 Zucchini, sliced
• 1/2 C Fire Roasted Carrots
• 1/2 C Meatless Crumbles (optional)
• 1/2 Red Pepper, sliced
• 1/2 White Onion, chopped
• 1/4 Chopped Cilantro
• 2 TBSP Taco Seasoning

Toppings

• Diced Jalapeños, canned
• Pickled Onion
• Guac
• Pico De Galo
• Salsa Verde

Instructions

1. In a saucepan heat 2 TBSP olive oil on med-high heat. Cooking peppers and onions for 5-7 minutes. Add 1 TBSP of Taco Seasoning, mix in well. Be careful not to overcook. Put peppers and onions aside.
2. In the same saucepan, add 1 TBSP of olive oil on medium heat. Add meatless crumbles and carrots, mix well to avoid burning. Cooking for 5-6 minutes. Next, add sliced zucchini and 1 TBSP Taco Seasoning, mix well. Cook for an additional 5 minutes. Be careful not to overcook zucchini, you want them to have a crunch.
3. Once all your produce is cook and your salsas are made, it’s time to assemble your tacos.
4. Heat tortillas in a frying pan on medium heat for roughly 90 seconds on each side - or until the tortilla puffs up.
5. I typically add the refried beans to the tortilla first, then the produce. I add the toppings in whatever combination I’m in the mood for. Adding a variety of colors makes such a difference.
6. Serve warm and enjoy!

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