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These crispy, creamy, yet tender vegan fish tacos will conquer any tofu skeptic. The tofu is marinated in lime juice and spices, then coated in a light batter and fried. They are served on warm tortillas topped with pico de gallo, creamy mayo sauce, cucumber, cabbage, and a splash of lime juice.

Batter for vegan fish tacos

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of  the Mexican union. With this project I am hoping to encourage the Mexican community in the U.S. and the people of my country to take a chance and make the change to a plant-based diet.

tofu marinating for vegan fish tacos

This recipe is by Alex Cardenas from @chocolateandavocadoes and is representing Baja California Norte. Baja California is know for it’s beautiful beaches, vineyards, picturesque beach towns, and whale migrations. The most popular destinations are Rosarito, Ensenada, Tijuana, and the Valle de Guadalupe (Mexico’s wine country).

Pico de gallo in a red bowl for vegan fish tacos

[I used to think fish tacos were a gringo invention like fried ice cream, that got attributed to Mexico, but before going vegan I had the chance to visit Baja California and try fish tacos, which as it turns out are 100% Mexican, but were popularized in the U.S. by a California fast food chain Rubio’s.]

Tofu lined with nori sheets for vegan fish tacos

Alex’s Vegan Journey

Hi my name is Alejandra Cardenas and I was born and raised in Mexico in Ensenada, Baja California Norte. I currently live live in Los Angeles, CA, and have been here since 2009. I majored in psychology and worked for several years, and now I dedicate my time to raising my small son. I initially became vegetarian in 2010 after watching the documentary Food, Inc.
Fried tofu fish for vegan fish tacos
The images of the animals in large factory farms and food corporations, and how they allow the animals to live in the most inhospitable conditions was enough to motivate me to stop participating in that cycle of cruelty. However, it wasn’t until 2014 after watching more documentaries and reading some health books that I decided to take my diet and lifestyle to another level and become vegan. The change impacted my health quickly, my energy increased, I no longer felt a heavy feeling after eating, like I did when eating animal products, and my skin became clear after many years of skin problems.
Vegan fish tacos in a cast iron pan with limes, tomato, and avocado
A vegan diet also changed the way I cooked completely. I discovered that vegan cooking is not only about substituting protein, but about opening the door to an infinity of ingredients, vegetables and spices that I had never used before, and that maybe I would’ve never used if I had kept eating an animal based diet.
Thanks to veganism I discovered my love for cooking, and gained the peace of mind that my son will grow strong and healthy. I hope that through our example he will always have a positive perspective towards food, will know where this food comes from without having to hurt another living being, and have compassion towards all sentient beings.
Vegan fish tacos in a cast iron pan with limes, tomato, and avocado

The Recipe: Vegan Fish Tacos Baja Style

  • Use cut up nori sheets or dulce seaweed powder to give the tofu a fishy flavor
  • The recipe calls for Persian cucumber, but any cucumber will do.
  • Serve these immediately after frying them or they can become soggy.
  • If tofu isn’t your thing, you can use cauliflower instead.

Vegan Fish Taco Sauce

Traditionally the sauce is a mixture of mayo and crema, but for this version we are using vegan mayo and cashew or almond crema. If you like you can also add chipotle to this.

Vegan fish tacos in a cast iron pan with limes, tomato, and avocado

Vegan fish tacos in a cast iron pan with limes, tomato, and avocado
0 from 0 votes
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Vegan Fish Tacos - Baja Style

These crispy, creamy, yet tender vegan fish tacos will conquer any tofu skeptic. The tofu is fried in batter then served on warm tortillas.
Course Main Course
Cuisine Mexican
Total Time 45 minutes

Ingredients

  • 2 8 oz oacks Extra firm or high protein tofu
  • 2-3 Nori sheets

Tofu marinade:

  • 3 tbsp. Lemon juice
  • 1/2 tsp. Neutral oil - I used grape seed (optional)
  • 1/4 tsp. Mexican oregano
  • 1/4 tsp. Kelp/dulse granules or crumbled / powdered nori
  • Salt and pepper to taste

Batter:

  • 1 cup Organic all purpose flour or all purpose gf flour
  • 2 Tbsp. Arrowroot powder or cornstarch
  • 1 tsp. Baking powder
  • 1 cup Sparkling water or beer
  • Pinch Mustard powder
  • 1/4 tsp. Granulated garlic
  • 1/4 tsp. Mexican oregano
  • 1/4 tsp. Turmeric powder for color ( optional)
  • 1/4 tsp. Smoked paprika (optional)
  • 1/2 tsp. Sea salt or to taste
  • Pepper to taste
  • Neutral Oil for frying, like refined coconut or sunflower seed oil

Pico de gallo:

  • 1 Medium/large tomato, chopped
  • 1 Medium red onion, chopped
  • 1/2 cup Cilantro, chopped
  • 1 Scallion or green onion, chopped
  • 1 Serrano or jalapeño pepper, finely minced(optional)
  • Juice of half a lemon

Mayo sauce:

  • 3 tbsp. Vegan mayo
  • 3 tbsp. Cashew or almond crema or vegan sour cream or more vegan mayo
  • Lemon juice as needed to thin out the sauce

Garnishes:

  • 6-8 Corn Tortillas or your favorite tortilla
  • Lemons or limes
  • 1 cup Chopped Peeld Persian cucumber
  • 1/2 Green cabbage finely diced
  • Hot sauce optional

Preparation

Batter

  1. Mix all dry ingredients in a bowl and make a well in the center. Pour the sparkling water or beer and slowly mix with a ballon whisk or egg beater until everything is incorporated without overmixing. 
  2. Cover and store in the refrigerator for 15 minutes to an hour.

Tofu Phish

  1. Mix all the marinade ingredients in a shallow container or baking dish and set aside.

  2. Press the tofu for about 20 minutes to remove the excess water, then cut lengthwise into 1/2 inch slabs or fillets. 
  3. Place in the dish and marinade for at least 20 minutes. Flip them half way to make sure all sides are coated and the tofu soaks up all the flavor.  
  4. While the tofu marinates, prepare the pico de gallo and mayo sauce. 

Pico de Gallo

  1. In a small bowl combine all the pico de gallo ingredients then add the lemon and salt and pepper. 
  2. Taste and add more seasonings or lemon if desired. If you like your pico de gallo spicy, add a finely chopped serrano or jalapeño chile. 

Mayo Sauce

  1. Mix the both the mayo and the cashew crema with a wire whisk or fork until all is incorporated. Add lemon juice to taste and until desired consistency.

  2. Season with salt. Store both the pico de gallo and sauce in the refrigerator until ready to use.

Assembly

  1. To recreate the taste of the sea, measure and cut the nori sheets to cover one side of the tofu fillets, placing the rough side of the nori on top of the tofu (shiny side up). 
  2. Using your fingers, gently apply some of the marinade to help it stick to the tofu or squeeze some more lemon juice on top.
  3. Using a heavy bottom saucepan or deep fryer, bring the oil to medium heat. The oil is ready when you add a drop of batter to the oil and sizzles. 
  4. Prepare your cooking stations before beginning to help you stay organized: dish with marinated tofu, batter bowl, saucepan and a large plate lined with paper towels.  
  5. Using a fork and spoon, place the tofu in the batter and gently spoon the batter on top, this will ensure that the nori sheet stays on the tofu, you will need to do this in several batches.  
  6. Drop the fillets in the oil giving enough space between them, about 2 to 3 since you don’t want to overcrowd the pan. 
  7. Cook tofu fillets for 3-5 minutes or until the edges are browned. Remove from the oil and place on your plate with paper towels to cool down. Continue with the rest of the tofu until done.
  8. Serve on warmed tortillas, with the pico de gallo, mayo sauce, chopped cucumber, cabbage, and extra lemon.

Chef's Notes

  • Use cut up nori sheets or dulce seaweed powder to give the tofu a fishy flavor.
  • The recipe calls for Persian cucumber, but any cucumber will do.
  • Serve these immediately after frying them or they can become soggy. 
  • If tofu isn't your thing you can use cauliflower instead.

 

I have fallen in love with sweet potatoes. I actually used to dislike them, but during my pregnancy I craved them and now I can’t get enough of them. These sweet potato and carrot tinga tacos are one of the many ways you can use sweet potatoes. The shredded carrots and sweet potatoes are stewed with onion, garlic, and a tomato-chipotle sauce. The sweet potatoes make this dish just a bit sweet, the chipotle-tomato sauce adds a tanginess that will keep you coming back for more, and the avocado gives it a luscious creaminess. Serve on warm tortillas for tacos or on tostadas smothered with beans.

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

Traditionally, tinga is a shredded pork dish that originates from Puebla. It is also commonly made with chicken or beef. For another vegan option you could use jackfruit or hearts of palm. The best thing about this recipe though is that it’s super easy to make and only requires a couple of ingredients. I make a less spicy version for my kids and they love it!

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

Our baby is now 2 months old, and I’m trying to get back into the rythm of things, testing recipes, posting, and recording videos. I am planning on finally launching a youtube channel in the next couple of weeks, but I have to say it makes me really nervous. If you have any suggestions, words of encouragement, or recipe requests I am all ears. Enjoy!!

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

The Recipe: Sweet Potato and Carrot Tinga Tacos

Make sure to cook the tinga until the sweet potatoes and carrots are tender. The texture should not be crunchy. Enjoy!

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.
4.5 from 4 votes
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Sweet Potato and Carrot Tinga Tacos

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.
Course Main Course
Cuisine Mexican
Keyword carrot tinga, vegan mexican recipes, vegan tacos
Total Time 30 minutes
Servings 4 Servings
304 kcal

Ingredients

  • 1/4 cup Water
  • 1 cup Thinly sliced white onion
  • 3 Garlic cloves, minced
  • 2 1/2 cups Grated sweet potato
  • 1 cup Grated carrot
  • 1 can (14 oz.) Diced tomatoes
  • 1 tsp. Mexican oregano (optional)
  • 2 Chipotle peppers in adobo
  • 1/2 cup Vegetable stock
  • 1 Avocado, sliced
  • 8 Tortillas corn or flour

Preparation

  1. In a large sauté pan over medium-heat, add water and onion, cook for 3 -4 minutes, until the onion is translucent and soft. Add the garlic and continue to cook, stirring for 1 minute.

  2. Add sweet potato and carrot to the pan and cook for 5 min stirring often.

Sauce:

  1. Place the diced tomatoes, vegetable stock, oregano, and chipotle peppers in the blender and process until smooth.

  2. Add chipotle-tomato sauce to the pan and cook for 10-12 minutes, stirring occasionally, until the sweet potatoes and carrot are cooked through. If necessary add more vegetable stock to the pan. 

  3. Serve on warm tortillas and top with avocado slices.

Recipe Video

Chef's Notes

Increase or decrease spiciness by adding or removing some of the chipotle peppers. You can also serve on tostadas smothered with refried beans. 

Nutrition Facts
Sweet Potato and Carrot Tinga Tacos
Amount Per Serving (2 tacos)
Calories 304 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 340mg 14%
Potassium 820mg 23%
Total Carbohydrates 53g 18%
Dietary Fiber 11g 44%
Sugars 7g
Protein 6g 12%
Vitamin A 348.5%
Vitamin C 16.1%
Calcium 11.7%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Sweet Potato and Carrot Tinga Tacos
Amount Per Serving (2 tacos)
Calories 304 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 340mg 14%
Potassium 820mg 23%
Total Carbohydrates 53g 18%
Dietary Fiber 11g 44%
Sugars 7g
Protein 6g 12%
Vitamin A 348.5%
Vitamin C 16.1%
Calcium 11.7%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.

The amazing Jeni from Thyme & Love is helping me out this week with another guest post. Jeni has done a guest post for me before, you have to try her delicious tequila truffles. Jeni has recently added a travel section to her blog that is worth visiting. There’s a vegan guide to Boston and vegan eats at Walt Disney World. Thank you for always having my back Jeni!

I’m excited to be writing another guest post for Dora! My name is Jeni and I blog at Thyme & Love, a Vegan food and travel blog. When Dora reached out to me last month about sharing a recipe with you, I immediately started to brainstorm some Vegan Mexican recipe ideas.

chilorio-5

One of the first recipes that came to mind was Chilorio, a popular recipe from the state of Sinaloa, in the North of Mexico. Chilorio is traditionally made with pork, but for a vegan version jackfruit replaces the meat. Lately I have been loving jackfruit. I think that it makes a wonderful plant-based meat.

chilorio-3
In traditional Chilorio recipes, the pork is simmered in an ancho chile and orange juice puree.  One of my favorite ways to cook jackfruit is in the slow cooker. It is just so easy and doesn’t heat up the kitchen.

After the jackfruit has simmered in the slow cooker for 3 to 4 hours, I like to shred the jackfruit and cook it for another 30 minutes to an hour.

chilorio-2

Traditionally, flour tortillas are served alongside Chilorio. I didn’t have any hand, so I served it with corn tortillas. I like to top my tacos with avocado slices.

This Slow Cooker Jackfruit Chilorio is:
Naturally gluten-free
& Oil-free
Flavorful plant-based dinner
Not too spicy
& Easy to make!

The Recipe: Slow Cooker Jackfruit Chilorio

 

Jackfruit Chilorio is a popular recipe from the state of Sinaloa. It is traditionally made with pork, but this version uses jackfruit instead
5 from 1 vote
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Slow Cooker Jackfruit Chilorio

Total Time 5 hours
Servings 4 servings

Ingredients

  • 2 (20 oz) cans Green Jackfruit in Brine, rinsed and drained
  • 2-3 Ancho Chiles, stemmed and seeded
  • 2 cups Water
  • 1 1/4 cup Orange juice
  • 2 tbsp. Apple cider vinegar
  • 1/2 Medium White Onion, roughly chopped
  • 4 Garlic, cloves
  • 1/2 cup Parsley
  • 1 tsp. Mexican oregano
  • 1/4 tsp. Cumin
  • Salt and Pepper to taste

Preparation

  1. In a small saucepan, add the chiles and cover with the water. Bring to a boil and then turn off the heat. Cover and let the chiles rehydrate for 10-15 minutes. Reserve ½ cup of the chile cooking liquid. 
  2. To a blender, add the chiles, ½ cup chile cooking liquid, orange juice, vinegar, onion, garlic, parsley, oregano and cumin. Blend until smooth. Season with salt and pepper.
  3. Add the drained jackfruit to a slow cooker. Pour the blended chile puree over the jackfruit. Stir, making sure all the jackfruit is coated in the sauce. Cook on low for 3 to 4 hours. 
  4. Using two forks, shred the jackfruit. Cook for another 30 minutes to 1 hour. Season with salt and pepper. 

  5. Serve with warm tortillas. 

Chef's Notes

Traditionally, flour tortillas are served alongside Chilorio.

Rajas con crema is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour “crema” is poured over the whole thing. It is spicy, creamy, and incredibly satisfying. Of course, the best way to eat this is in a taco. These vegan rajas con crema tacos will even impress your omnivore friends.

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

There’s something about the smell of roasting poblano peppers that evokes so many food memories and recipes. Before going to culinary school my dad had me work at his restaurant for 6 months. Let’s just say the cooks weren’t too happy to have me around. I peeled a lot of potatoes and cracked a lot of eggs. I’ll never forget the time they had me roast and peel tray after tray of poblano peppers. They of course could do it without even thinking, no gloves, quickly, one after the other. I think it took me about 3 hours to get them done, and by the end I was almost crying (or maybe I was crying) because my hands were burning. I’m sure they had a kick out of that.

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

Poblano chiles are readily available almost anywhere in the United States. I am even able to find them here in Hawaii! They are very versatile and can be used in soups, tacos, pasta, enchiladas, stews, and they can even be stuffed and fried. They are relatively mild on the heat scale depending on where you live. Roasting and peeling them is not complicated, as you can see in this video. This is a perfect summer dish for using up all of the sweet, tender corn at your farmer’s market. If you are staying away from nuts, you can omit the “crema” and serve with a salsa instead.

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

The heat here in Hawaii is starting to rise and ice cream, paletas, and aguas frescas have been on my mind lately. What recipes would you like to see?

The Recipe: Vegan Rajas con Crema Tacos

This recipe is pretty straight forward. You can skip the roasting of the poblano peppers if you’re in a hurry, but they will not be as tender as if you had roasted them. The crema can me made without oil by substituting it with unsweetened almond milk. I use the almonds with the peel on because I prefer the flavor, but if you are looking for a really white crema, you can use blanched almonds instead. Enjoy!

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying
4 from 5 votes
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Vegan Rajas con Crema Tacos

Vegan Rajas con Crema tacos, roasted poblano peppers sautéed with onion, garlic, and corn and bathed in an almond crema.

Course Main Course
Cuisine Mexican
Keyword poblano peppers, rajas con crema, vegan tacos
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Author Dora Stone

Ingredients

Filling:

  • 5 Poblano peppers,roasted, peeled, seeded, cut into strips
  • 1/4 Water
  • 1 Onion, white, large, thinly sliced
  • 2 cloves Garlic, minced
  • 3 ears Corn, kernels sliced off
  • ½ cup Vegetable stock or broth

Crema: (see note)

  • ½ cup Almonds, raw
  • 1 clove Garlic
  • ¾ cup Water
  • ¼ cup Almond milk, unsweetened or vegetable oil (see note)
  • 1 tbsp. Lemon juice fresh

Preparation

To make the filling:

  1. Heat a large sauté pan to medium heat, add water. Add the onion and sweat for 2-3 minutes or until it is tender and translucent.

  2. Add corn, garlic, and ½ cup of vegetable stock, cover and let steam until corn is tender, about 3 – 4 minutes.
  3. Add the poblano peppers and let cook for 1 minute more. Season with salt and pepper. Remove from the heat and let cool slightly.

Almond Crema:

  1. Place the almonds, garlic, water,almond milk, and lemon juice in the blender and process until smooth. Season with salt and pepper. Pour the almond crema over the cooled filling and mix well.

  2. Serve with warm corn tortillas.

Recipe Video

Chef's Notes

If you are a no-oil vegan use unsweetened almond milk for the crema, but if you don't mind oil use a mild vegetable oil for a super smooth sauce.

If you don't have a high powered blender soak the almonds the night before, peel them the next day, and use only 1/4 - 1/2 cup of water. 

Here are some other delicious taco recipes you can try as well:

25 Vegan Tacos for 5 de Mayo

Chickpea and Spinach Tacos

Spicy Zucchini Black Bean Tacos

Carrot and Sweet Potato Tinga Tacos

Potato and Chorizo Tacos

 

 The Best 25 Vegan Tacos for 5 de Mayo

1. Potato and Homemade Chorizo Tacos

25 Vegan Tacos for 5 de Mayodorastable.com

You can make your own chorizo or you can buy it. Find recipe here.

2. Crispy Coconut Lime Baked Cauliflower Tacos

25 Vegan Tacos for 5 de Mayo                        veggieinspiredjourney.com

This cauliflower is not fried, it is baked, and believe it or not it has no oil! Find recipe here.

3. Slow Cooker Pulled Jackfruit Tacos

25 vegan tacos for 5 de mayo                        theedgyveg.com

Marinated jackfruit served on corn tortillas with spicy mango salsa, and cashew lime crema. Find recipe here.

4. Lentil Picadillo Tacos

25 Vegan Tacos for 5 de Mayo   thymeandlove.com

The comforting taste of picadillo without the meat. Find recipe here.

5. Enchilada Sauce Tacos

25 Vegan Tacos for 5 de Mayo                       brownsugarandvanilla.com 

A creative way to use your enchilada sauce for quick weeknight dinner. Find recipe here.

6. Spicy Zucchini and Black Bean Tacos

25 Vegan Tacos for 5 de Mayodorastable.com

Put it together in less than 20 minutes. Find recipe here.

7. Vegan Street Tacos

25 Vegan Tacos for 5 de Mayo                                      welcomingkitchen.com

Made with spiced sweet potatoes and topped with the classics. Find recipe here.

8. Spicy Plantain Black Bean Tacos

25 Vegan Tacos for 5 de Mayominimalistbaker.com

Sautéed plantains and black beans with a spicy sauce. Find recipe here.

9. Portobello Purple Potato Tacos

25 Vegan Tacos for 5 de Mayoveggiesdontbite.com

Portobello, purple potatoes, and red onions make the perfect combination. Find recipe here.

10. Bell Pepper Chickpea Tacos & Avocado Chile Sauce

25 Vegan Tacos for 5 de Mayo                         veggieinspiredjourney.com

Takes only 15 minutes to make! The sauce takes it to another level. Find recipe here.

11. Vegan Breakfast Tacos

25 Vegan Tacos for 5 de Mayo                           thymeandlove.com

Spiced tofu scramble with nopales. Find recipe here.

12. Sweet Potato & Potato Tacos with Tomatillo & Chipotle Sauce

25 Vegan Tacos for 5 de Mayo                        brownsugarandvanilla.com

Sautéed sweet potatoes and potatoes topped with a smoky tomatillo sauce. Find recipe here.

13. Roasted Cauliflower Tacos with Spicy Avocado Lime Crema

25 vegan tacos for 5 de mayo                                 theglowingfridge.com

Spiced roasted cauliflower with a cabbage slaw, white beans, and spicy avocado lime crema. Find recipe here.

14. Veggie Tacos

25 Vegan Tacos for 5 de Mayo                                   loveandlemons.com

Eggplant, bell peppers, summer squash, and a avocado and tomatillo salsa. Find recipe here.

15. Mushroom Garlic Tacos

25 Vegan Tacos for 5 de Mayo                        brownsugarandvanilla.com

Mushrooms sautéed in garlic with a splash of lime juice. Find recipe here.

16. Oven Roasted Seitan Tacos

25 Vegan Tacos for 5 de Mayothymeandlove.com

Seitan marinated in hibiscus flowers and roasted. Find recipe here.

17. Barbacoa Hearts of Palm Tacos

25 vegan tacos for 5 de mayo         forkandbeans.com

Hearts of palm in a roasted pasilla sauce and a sprinkle of lime juice. Find recipe here.

18. Lentil Mushroom Tacos

25 Vegan Tacos for 5 de Mayo                         veggieinspiredjourney.com

Tacos with “meaty” filling of sautéed mushrooms and lentils. Find recipe here.

19. Sweet Potato & Carrot Tinga Tacos

25 Vegan Tacos for 5 de Mayo                                                             dorastable.com

Shredded carrots and sweet potatoes cooked in a chipotle sauce. Find recipe here.

20. Beer Battered Tofu Tacos

25 Vegan Tacos for 5 de Mayo                                      ohmyveggies.com

Beer battered tofu topped with mango salsa and avocado slices. Find recipe here.

21. Nopales, Black Bean & Potato Taquitos

25 Vegan Tacos for 5 de Mayo                     veggiesdontbite.com

Baked taquitos topped with a smoky taco cream. Find recipe below. 

22. Potato and Roasted Poblano Tacos

25 Vegan Tacos for 5 de Mayo                                                         spiciefoodie.com

Potato and roasted poblano tacos on soft corn tortillas. Find recipe here.

23. Spinach & Chickpea Tacos

25 Vegan Tacos for 5 de Mayodorastable.com

Sautéed spinach, chickpeas, tomatoes, and garlic on warm corn tortillas. Find recipe here.

24. Crispy Potato Tacos

25 Vegan Tacos for 5 de Mayothymeandlove.com

Pan fried crispy tacos filled with potatoes and your favorite salsa. Find recipe here.

25. Mushroom Fajita Tacos

25 Vegan Tacos for 5 de Mayo                                                               dorastable.com

Sautéed mushrooms, onion, and peppers, topped with avocado and salsa. Find recipe here.

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It has been a crazy two weeks. We went skiing for a couple of days and then helped some friends out by watching their 4 kids for the weekend! My husband is an avid skier and has been begging me for years to learn. I was reluctant, because I do not like the cold. Even with my hesitation I had a great time. I did fall on my butt a couple of times, but unfortunately we did not get a video of it.

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

The first day was great, I took a lesson and found out that I wasn’t too bad of a beginner skier. I didn’t fall once. I kind of got a little cocky and began to think that skiing wasn’t so hard after all. The following day my husband made sure that I was brought down back to earth, quite literally. He, like myself, is an over achiever. However, I like to take my time and do things at my own pace. He would rather fall and try, try again, until he gets it. We did a green run and he was surprised that I didn’t suck, so he said we should do another green run, that was supposedly the same as the one we did before. It was not. I ended up curled up in a ball crying. It was steeper that he had thought and I couldn’t stop. I ended up falling and sliding several feet in the snow. I got pretty scared, but after a couple of minutes I put my big girl panties on, got up and tried it again. Nobody has ever pushed me as hard as he does, which is great and scary at the same time.

family

family

family

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

The day ended with a soak in the hotel hot tub and dinner and drinks with friends. I liked it so much that I am going to start saving now, and maybe next year we can go to Jackson Hole.

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

The Recipe: Chickpea and Spinach Tacos

I’m still on a bit of a taco kick and these tacos are my favorite go-to quick lunch recipe. I always have chickpeas on hand for making hummus, and spinach for smoothies so it seemed only natural to put them together in a tortilla. It’s so easy it’s kind of silly to post a recipe for it, just sauté the spinach and garlic and add the chickpeas. Just like I mentioned before the quality of your tortillas matters a lot. Right now my favorite are the Tortilla Land uncooked corn tortillas. Serve on warm corn tortillas and top with cherry tomatoes, avocado slices, your favorite salsa, and  toasted pepitas for some crunch. Enjoy!

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.
5 from 2 votes
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Chickpea and Spinach Tacos

Cook Time 20 minutes
Total Time 20 minutes
Servings 3 servings
Author Dora Stone

Ingredients

  • 1 tbsp. Vegetable oil, optional
  • 3 cloves Garlic, minced
  • 8 oz. Spinach, cleaned, 1 bag
  • 1/8 cup Vegetable stock
  • 1 can (14.5 oz) Chickpeas, drained, rinsed
  • 1 Avocado, sliced
  • 1 pint Cherry tomatoes, sliced in half
  • ½ cup Pepitas, toasted
  • 9 Corn tortillas

Preparation

  1. Heat oil in a large sauté pan to medium heat. Add the garlic and cook for 1-2 minutes until the garlic begins to release its aroma.
  2. Add the spinach and the 1/8 of a cup of vegetable stock. Cover and let cook for 3 – 4 minutes until the spinach has wilted and cooked down.
  3. Add the chickpeas, stir, cook for 1 minute to ensure they are warm, and season with salt and pepper.
  4. Serve with warm corn tortillas and top with cherry tomatoes, avocado slices, your favorite salsa, and toasted pepitas for some crunch.

 

I am going skiing for the first time! It’s not really my first time, but that one doesn’t count. I was thirteen, a tad pudgy, and not very balanced or graceful. For the life of me I could not figure out how to stop or slow down, and I kept knocking little kids over. This time might be better, I hope. I’m not looking forward to the cold though. Me and the cold are not friends. Give me a hot day, a margarita, some spicy zucchini and black bean tacos, a pool, and I’m set. I’ll try and get my husband to take a video of me falling on my butt, which I’m sure will happen, so you can laugh with me (at me).

These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make.

Next month I will be going to the We All Grow Summit, a latina blogger conference. I am really excited about it, and I’m hoping to learn a lot, so I can grow the blog. I’m a bit nervous though, I’m not so good with the small talk in large group situations. I have to really push myself to interact, but once I get comfortable you won’t get me to be quiet. Do you have any tips for me?

These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make.

Mexicans can make a taco out of anything. Tacos are very near and dear to our hearts and they have nothing to do with ground beef, taco seasoning, and a crispy shell. I will say, there are some weird tacos out there, like these ant larvae and egg tacos. I don’t think we are going to get to that level of weird here, but I definitely need more taco recipes.

The Recipe: Spicy Zucchini and Black Bean Tacos

These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make. Simply sauté onion and garlic, then add the zucchini and the black beans. They are topped with a chile de arbol almond sauce, which gives this dish a decadent and creamy touch. Serve on warm corn tortillas. Enjoy!

These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make.

These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make.
5 from 1 vote
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Spicy Zucchini and Black Bean Tacos

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 1 tbsp. Vegetable oil, optional
  • ½ White Onion, thinly sliced
  • 3 cloves Garlic, minced
  • 2 Mexican zucchini, large, diced
  • 1 can (14.5 oz) Black beans, drained

Chile de Arbol Sauce:

  • 2 - 4 Chile de Arbol, dried
  • 1 cup Almonds, raw
  • ½ Onion, white, large
  • 3 cloves Garlic, unpeeled
  • 1 ½ cups Vegetable Stock, Warm
  • 2 tsp. White or champagne vinegar

Preparation

  1. Heat vegetable oil to medium heat in a large sauté pan. Add onion and sweat for 2-3 minutes or until the onion is tender and translucent.
  2. Add the garlic cloves and cook for 1 minute.
  3. Add the zucchini and cook until tender, about 3-4 minutes. Add the black beans and mix well. Let cook for 1 minute more. Season with salt and pepper.
  4. To make the sauce: heat a griddle, comal, or cast iron pan to medium-high heat. Toast chiles on each side until lightly toasted, about 30 seconds on each side. Remove from pan and set aside.
  5. Add the almonds to the pan and toast until golden, about 2 minutes. Remove from pan and set aside.
  6. Toast the onion, and the garlic until slightly charred, about 4 minutes on each side.
  7. Place the almonds, onion, garlic, and chiles in the blender. Add the warm vegetable stock and 2 tsp. of vinegar. Process until smooth. Season with salt and pepper. Sauce should be thick and creamy.

Chef's Notes

Chile de Arbol Sauce recipe adapted from Gran Cocina Latina

 

 

I’m still recovering from the Christmas and New Year celebrations. I can’t seem to catch up with the kid’s school work or any of my work for that matter. We spent almost 3 weeks in Mexico with my family, and it was incredible, as always. The kids were spoiled rotten by their grandparents and so was I. Since I didn’t have to cook, clean or do laundry while I was there, we spent many hours sitting around in our pijamas, sipping hot tea and chatting, while the kids ran amok like wild animals.

vegan potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

The hubby and I were even able to get away for a couple of days and go to Austin. It had been 6 years since we had been without the kids for more than a day! We kind of fell in love with Austin a little bit. It’s a pretty cool town. Once we got back to California I was so sad. It hurts to be so far away from family, it’s not right. I miss them terribly.

Vegan potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

Vegan potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

However, I did return with a renewed mission or purpose for this blog. My mother (the reason I started this blog) has continued to have health problems. This is motivating me to keep going and to keep creating delicious vegan Mexican recipes that my mom would like to eat, in the hope that maintaining a vegan (plant-based) diet can help improve her health. Just like my mom and I, there are many others who would like to continue eating the foods they love and grew up with without sacrificing their health or the lives of animals. I hope this blog and these recipes can help other Latino families make the transition to a vegan (plant-based) way of life.

My crazy family

my crazy family

The Recipe: Vegan Potato and Chorizo Tacos

This is where these potato and chorizo tacos come in. Potatoes and chorizo or chorizo con papas is traditionally a breakfast dish, but I see no reason why this couldn’t be a good lunch or dinner option. You can use store-bought vegan chorizo or you could make the homemade version. Either way, as soon as you mix the chorizo with the potatoes you will understand why this is such a popular dish in Mexico. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa. Make sure you have good tortillas though. My favorite tortillas right now are the Tortilla Land uncooked corn tortillas. It really is like eating your tortillas recién hechas (just made). Enjoy!

Vegan potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

Potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.
4.43 from 7 votes
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Potato and Chorizo Tacos

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 1 tbsp. Vegetable oil, optional
  • 1 cup Onion, white, minced
  • 3 cups Potato, peeled, diced
  • 1 cup Vegan chorizo, cooked (see note)
  • 12 Corn tortillas
  • 1 cup Your favorite salsa

Preparation

  1. Heat 1 tbsp. of oil in a large sauté pan at medium-low heat. Add onions and cook until soft and translucent, about 10 min. It’s ok if they brown a little bit.
  2. While the onions are cooking, place your cut potatoes in a small saucepot with salted water. Bring the water up to a simmer at high heat. Lower heat to medium and let the potatoes cook for 5 minutes.
  3. Drain the potatoes and add them to the pan with the onion. Turn heat up to medium-high. Cook potatoes and onions for 5 minutes or until the potatoes begin to brown. Add more oil if necessary.
  4. Add cooked chorizo to the pan and mix well. Cook for one more minute.
  5. Season with salt and pepper.
  6. Serve with warm tortillas and the salsa of your choice.

Chef's Notes

You can buy vegan chorizo or try this homemade vegan version. 

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