3 Taco Recipes


Lets Taco about Tacos.

I love tacos for a nutritious, fast and fun weeknight dinner option, or for when friends visit. You could use hard tacos, soft tacos or some type of large green leaf like a lettuce or spinach leaf for a lighter option to hold the taco mix. Tortillas can also hold the fillings. All recipes below feed to two to three people or four as a snack. * Photos my own or via Tumblr. 💕

Save the earth its the only planet with Tacos.


Lentil Cauliflower Tacos

4 tacos of your choice

1 small red onion

1 can of brown lentils

1 small head of cauliflower

Garlic powder

Paprika powder

Chipotle seasoning or Mexican blend seasoning

Olive oil

Vegan cheese sauce, lettuce, jalapenos, tomatoes and any other toppings of your choice.

Preheat your oven to 180, then chop the cauliflower into small florets, and peel and chop the onion into thin slices. Spead the cauliflower and onions over two thin oven trays and coat in a little olive oil and all the spices, bake for around 40 minutes until cauliflower is crispy and succulent and onions are dark and caramelised.

Meanwhile, warm the lentils and coat with extra seasoning or chipotle powder, and line 4 warmed tacos with the lentil mixture, and then add in the hot cauliflower mix, and your choice of toppings and sauces. To keep the tacos warm wrap them in alfoil and leave in a low-temperature oven for up to 15 minutes.

Roast Veggie Tacos

Olive oil

Cumin seeds

Coriander seeds

Smoky paprika powder

Garlic flakes

1 brown onion

2 small red capsicums

2 zucchini

1  red onion

2 small-sized sweet potatoes

1/2 cup vegan feta or cashew cheese

1 Avocado

Lime juice

Begin by preheating your oven to 180,  chop the sweet potato into thin strips and coat in the spices and a good glug of olive oil, bake for forty minutes until soft. (Ensure sweet potatoes have a little room between each one rt

Meanwhile, chop the red capsicums (ensure you get rid of the bitter white parts of the capsicum) and onion into thin strips, and chop the zucchini into small cubes. In a large fry pan coated in a little olive oil over a medium heat, fry all the vegetables for around half an hour until soft and beginning to brown, stirring often. Now mash the avocado with a little lime juice and vegan feta or cashew cheese.

Warm four tacos, and top them with the baked sweet potato, veggies, avocado and cheese. I also like to add baby spinach and chipotle sauce to this if I have it on hand but its perfect without.

Smoky Mushroom Tacos

1 red onion

3 large portabello mushrooms

Olive oil

1 can refried beans

Garlic flakes



Vegan cheddar or mozzarella



Hot Salsa

Chop the onions and mushrooms into thin, peeled strips before coating in the pepper, paprika and garlic flakes.

In a large flat-bottomed fry pan, saute the onion and mushrooms until brown and gorgeous. Then heat the tacos, and the refried beans, before spreading the refried beans onto the tacos and topping with the mushroom mix, cheese, lettuce, cucumber and hot sauce.

Bonus points for adding in extra toppings: 

  • Canned corn kernels
  • Vegan sour cream
  • Fresh mango
  • Cooked rice
  • Lime wedges
  • Coconut yogurt
  • Sliced tomatoes
  • Anything pickled
  • Lettuce
  • Raw capsicum strips
  • Fried onion
  • Cucumber slices







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