When people think of tacos, they often think of meat first. I don’t. Some of my favourite tacos are completely plant-based, and not because they are trying to imitate the original too closely. Vegan tacos work because they follow a flavour logic that makes tacos exciting: bold fillings, creamy sauces, fresh toppings, heat, crunch, and contrast.
This shortlist is based on the flavour matrix I explained in Plant-Based Mexican Food That Eats Like a Night Out: the idea that plant-based food should be anything but boring.
Of course, there are many more ideas you can find in plant-based Mexican cookbooks, but these are the taco fillings I personally love the most.
What Makes a Great Vegan Taco?
For me, a great vegan taco usually combines three things:
1. A satisfying filling
My top picks are plant-based meats and mince, tofu, mushrooms, and refried beans.
2. A creamy or spicy sauce
The sauces I come back to most are chipotle mayo, jalapeño cashew crema, and salsa macha.
3. Fresh toppings for contrast
Cabbage slaw, pico de gallo, guacamole, or a coriander-avocado sauce can bring freshness, crunch, and balance.
That contrast is what makes vegan tacos so good. You want richness, heat, acidity, crunch, and softness all in one bite.
My Favourite Vegan Taco Creations
Here is my shortlist, from very good to great.
Very Good Vegan Tacos
Schnitzel or steak tacos
For these, I like to use neutral proteins made of tofu and seitan by Peaceful Butcher. You can source what’s available to you locally and make these tacos with ease.
These tacos work especially well when dressed generously and paired with something creamy and spicy. The neutral base gives you room to build flavour through sauce, toppings, and texture.
Chilli non carne tacos
These are deeply satisfying and a great way to turn leftovers into something exciting.
If you already have a pot of vegan chilli ready (if not, here is my chilli non carne recipe), tacos become a very easy next step. They are hearty, rich, and full of comfort.
Chipotle tofu tacos or un-fish baja tacos
These are among the most interesting tofu tacos to make.
For chipotle tofu tacos, the spicy depth of chipotle does a lot of heavy lifting. For the un-fish baja version, you need nori and a marinade to create that sea-like flavour. I love serving them with jalapeño cashew crema.
Crispy tofu and mole
Crispy tofu already gives you texture, but mole adds the deeper, darker, more complex side of Mexican flavour.
It is a very good combination when you want something rich, savoury, and a little more dramatic.
The Great Vegan Tacos
Beyond Meat cheeseburger taco
I love this one. It is playful, indulgent, and surprisingly easy to make. The cheeseburger taco is already a hit at my Fiesta, and at home I prefer to make a vegan version that is incredibly simple.
Here is how I do it:
- Pick a vegan mince.
I use Beyond Meat, but you can use another plant-based mince you like. - Create the burger mix.
I fry some onions and jalapeños, let them cool down, and then mix them with the mince, egg replacer, a touch of chipotle paste, a touch of soy or vegan Worcestershire sauce, and fine cornflour. You can also use regular breadcrumbs.
For the egg replacer, I love a simple mix of 1 tablespoon chia seeds and 3 tablespoons water. - Cook it directly on the tortilla.
Spread about 1.5 to 2 tablespoons of the burger mix onto a tortilla and fry it mince-side down. Once the mince is cooked, flip it and fry the tortilla gently too. A bit of added crunch works very well here. - Top it like a burger.
I add a dollop of cashew crema, slices of cucumber pickle, tomato, chipotle hot sauce, and an onion-coriander mix.
Trust me, it is amazing.
For the cheese element, you can use one of the commercially available vegan cheeses, ideally a melty one. I have also used a nacho cashew crema recipe from the Gracias Madre cookbook, and I love how much more satisfying the taco tastes with that extra creamy element.
6. Crispy mushroom tacos
Mushroom tacos are one of the best examples of how plant-based tacos can feel rich and deeply savoury without trying too hard.
You can simply fry mushrooms with ancho chillies, or cook them as mushroom tinga. Either way, I would strongly recommend serving them with a crema.
My favourite options are:
- tofu-jalapeño crema,
- tofu-chipotle crema,
- cashew crema with added tofu for extra protein.
This is the kind of taco where the crunch of the mushrooms and the creamy topping really complete each other.
7. Refried beans and sweet potato tacos with salsa macha
If I had to recommend one vegan taco for flavour, protein, fibre, and satisfaction, this would be very close to the top.
You get creamy refried beans, sweet potato, heat from the salsa macha, and freshness from onion and coriander. It is wholesome, but still feels exciting.
You can also replace the sweet potato with a mini cauliflower steak if you want a variation.
How to Make My Refried Beans and Sweet Potato Taco
This one is easy to assemble if you already have your refried beans ready.
What to do
- Prepare the refried beans.
I already have a recipe and instructions for refried beans. - Cook the sweet potato.
Par-boil slices of sweet potato and then gently fry them. I do not mind taking it further and making them more like sweet potato fries for extra crunch. - Assemble the taco.
Spread around 1 tablespoon, or a bit more, of refried beans onto the tortilla. Add the sweet potato, spoon over some salsa macha, and top with onion and coriander.
The result is a spicy-sweet taco with a very good amount of protein and fibre.
My Salsa Macha Recipe
You can buy salsa macha in a jar, as it is fairly popular now, but I also love making my own.
Ingredients
- 3/4 cup peanuts, divided into 1/2 cup and 1/4 cup
- 1/2 cup sesame seeds
- 2 tbsp crushed dried red chillies
- 5 chipotle peppers
- 1/2 cup neutral oil, such as sunflower oil
- 1/4 cup good olive oil
- 10 cloves garlic
- 1 tsp coconut sugar
- pinch of salt
Method
- Heat 1/2 cup oil and fry the chipotle peppers for a few minutes. Do not let them burn. Remove with a slotted spoon.
- In the same oil, fry the garlic cloves for a few minutes. Again, do not let them burn. Remove with a slotted spoon.
- In the same oil, fry 1/2 cup peanuts for a few minutes. Remove them.
- Turn off the heat and add the crushed red chillies. They will bubble for about 30 seconds. Let the oil cool down.
- Toast the sesame seeds until they are a lovely brown colour and add them to the fried ingredients.
- Let everything cool down.
- In a high-speed blender, blend all ingredients together, including the olive oil, while still reserving 1/4 cup peanuts. You should get a dark, smooth paste that is just runny enough to pour over taco fillings.
- For the final contrasting crunch, add the reserved peanuts and pulse the mixture a few times.
That is it.
I really love how contrasting this salsa macha is and how well it works with vegetable dishes. You can also use it with egg dishes.
My Verdict: Which Vegan Taco Should You Make First?
If you want a wholesome vegan taco with plenty of fibre, protein, and flavour, go for the refried beans and sweet potato taco.
If you want something flavourful, quick, and easy, choose the Beyond Meat cheeseburger taco. Plant-based mince and cheese are now widely available, even if they are a bit pricey.
And if you want something earthy, satisfying, and very taco-friendly, mushroom tacos are also a great choice. Just make sure you do not skip the crema.
The best vegan tacos are not just about replacing meat. They are about building flavour and texture in a way that makes every bite interesting.
That is why I keep coming back to fillings like tofu, mushrooms, refried beans, plant-based mince, and rich sauces like jalapeño crema, chipotle mayo, and salsa macha.
Plant-based tacos can be wholesome, indulgent, spicy, creamy, crunchy, protein-rich, and absolutely worth craving.
By Dito
Restaurateur. Wine Expert & Educator (dipWSET). Flexitarian Chef. Senior Marketer. Entrepreneur.
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