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Our vegetarian tacos recipes - 3 recipes

Chef Tips and Tricks

VIDEO: Smashed "Jackson Pollock" Potatoes

Let your artistic side out with these easy Pollock-inspired smashed potatoes!

Method

  1. Boil the desired amount of small potatoes until tender.
  2. Spread on a lined baking tray, flatten slightly using a cup or jar. Don't over-flatten them!
  3. Sprinkle liberally with shredded cheese and Parmesan.
  4. Top with bacon slices approximately the same size as the potatoes.
  5. Drizzle liberally with balsamic vinegar.
  6. Place in oven, under the grill for 15 min at 375°F until the cheese is melted and  the bacon is crispy.
  7. Enjoy!

Top rated Vegetarian tacos recipes

By

I usually make this salad with my leftovers from making bean tacos

  • 1 pkg veggie ground
  • 1 can black beans, drained and pureed
  • 1 tbsp taco seasoning
  • 1 tsp chili powder
  • 1 tsp cayenne pepper
  • 1 tbsp salt
  • 1 tbsp pepper
  • 2 cups old cheddar cheese plus more for topping
  • 1 1/2 onion, diced
  • 2 Serrano chilies, diced
  • 1 bag romaine lettuce
  • 1 pkg grape or cherry tomatoes, halved
  • 1/2 cup sweet corn, thawed
  • 3 avocados, sliced
  • Salsa
  • Tortilla bowls
  • Chips, crumbled
4.4/5 (18 Votes)

By

The kidney beans make a hearty refried beans for the meat in the tacos

  • 1/2 sweet onion, diced
  • 2 tsp garlic, minced
  • 1 green bell pepper, diced
  • 1/2 tomato, diced
  • 1/2 tsp salt
  • 1 pkg vegan veggie ground
  • 1 can kidney beans, drained and rinsed
  • 2/3 cup water
  • 1 pkg taco seasoning
  • 1/2 cup nutritional yeast
  • 1 block old cheddar, shredded and halved
  • 12 corn tortillas
  • 1 tomato, diced
  • 1/2 cup sweet onion, diced
  • Lettuce, chopped
  • CORN TORTILLAS
  • 1 cup masa flour
  • 1 cup AP flour
  • 1 tbsp taco seasoning
  • 1/2 cup oil
  • Water as needed
4.2/5 (19 Votes)

By

Heat oil in a skillet and sauté onions until translucent

  • 1 lb tilapia fillets, rinsed and pat dried
  • 1 tsp olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, finely minced
  • 2 jalapeño peppers, chopped (seeds removed for less heat)
  • 2 cups diced tomatoes
  • 1/4 cup fresh cilantro, chopped
  • 3 tbsp lime juice
  • salt and pepper to taste
  • 8 5-inch white corn tortillas (I used La Tortilla Factory Fiber & Flax)
  • 1 medium haas avocado, sliced
  • lime wedges and cilantro for garnish
4.1/5 (97 Votes)

Any burning questions? Our chefs answer!

Tilapia Tacos Taco Salad