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    Vegan Crunchy Tacos

    This simple and vegan taco recipe is how to do Taco Tuesday right!!

    Serves 4-6


    • 1 Package of vegan ground beef substitute (plain or pre-taco seasoned)
    • If not using pre-seasoned, add 2 Tbsp taco seasoning, or:
        • 1 Tbsp Chili Powder
        • 1/2 tsp Garlic Powder/Granules
        • 1/2 tsp Onion Powder
        • 1/4 tsp Crushed Red Pepper Flakes
        • 1/4 tsp Dried Oregano
        • 1/2 tsp Paprika
        • 2 tsp Ground Cumin
        • 1 tsp Himalayan Pink Sea Salt
        • 1 tsp Ground Black Pepper
  • Saucy Lips Zesty Cilantro sauce
  • Saucy Lips Jalapeño & Green Apple hot sauce
  • 1-2 Romain Hearts (chopped)
  • Blue Corn Hard Taco Shells (yellow or white corn hard taco shells are also fine)
  • Pico de Gallo:
  • 2 Diced Roma Tomatoes
  • 2 Tbsp Chopped Red Onion
  • 2 Tbsp Finely Chopped Fresh Cilantro
  • Juice of 1 Lime
  • 1-2 Tbsp Saucy Lips Jalapeño & Green Apple hot sauce
  • Sea Salt and Ground Black Pepper to taste
  • Sides:
  • 1 Can Vegetarian/Vegan Refried Beans
  • 2 C. (total) Cooked Brown Rice & Quinoa
    • Cook on in a medium/large skillet the ground beef substitute according to package’s directions.
    • Mix together all of the pico de gallo ingredients, set a side to marinate until ready to use.
    • Heat up the side dishes.
    • Fill taco shells with the “ground beef”, pico de gallo — drizzle a bit of jalapeño & green apple hot sauce, then top with the chopped romaine lettuce.
    • Plate up and serve wth the sides.


    Recipe by @thenoshingfox

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