Our vegetarian tacos recipes - 3 recipes
Chef Tips and Tricks
VIDEO: Crispy Fried Pasta Dippers
Run out of chips for the party ? Fry some pasta! Guaranteed success!
CRISPY FRIED PASTA DIPPERS
Cook bow-tie pasta for 8 minutes. Combine grated Parmesan with garlic, and Italian and curry spices.
Fry the pasta for two minutes on each side and mix into the cheese and spice combination.
Top rated Vegetarian tacos recipes
Vegetarian Taco Salad
By chanel.sk
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
Kidney Bean Tacos
By chanel.sk
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
Tilapia Tacos
By steven.mcmullen
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
Any burning questions? Our chefs answer!