Hola amigo! Here we are again sharing some delicious meatless alternatives to your favourites. Keeping you inspired and motivated to maintain a life without meat is what Sunday Shares are all about. This time, we have some tasty lookin’ veggie tacos to excite ya senses. These Mexican hand-held meals with their endless amount of topping combos are one of our foodie favourites. Corn tortillas are great for a veggie and vegan diet as they’re made with only two ingredients – corn and water. Bet you won’t be able to stop yourself heading to the kitchen after reaching the end of this list…
1. Halloumi Tacos with Red Cabbage Slaw by Amy at The Cook Report:
What did the cheese say when it looked in the mirror?…………..
Halloumi!
Sorry, we couldn’t help ourselves (haha). We love these Halloumi tacos – don’t they look delicious? Even better, they’re ready in 30 mins! If Halloumi isn’t already super tasty, Amy’s made it even more so by covering it in hot spices like paprika, chilli and garlic. Then she’s topped these tacos with a fresh ‘n’ healthy cabbage slaw to give ‘em that juicy crunch. All you will need to make these are the following ingredients; and you can find the method here.
- 250 g Halloumi sliced
- 1 tsp Smoked Paprika
- 1 tsp Chilli Powder
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1/2 tsp Oregano
- 1/2 tsp Garlic Powder
- 1 tbsp Olive Oil
- 8 Small Tortillas warmed just before serving
- 1/4 Red Cabbage chopped or shredded
- 1/2 Red Onion thinly sliced
- 1 Red Chilli chopped
- 3 tbsp White Wine Vinegar
- Salt and Pepper
- 1 Lime
- Bunch Fresh Coriander
2. Jerk Pineapple Tacos by Anna at Anna Barnett Cooks
Next up, we have jerk pineapple – the infamous Jamaican way of seasoning food. The process traditionally involves marinating whatever type of food it is you’re cooking in a mixture of at least Allspice and Scotch Bonnets. Anna’s combined both Mexican and Jamaican cooking traditions in this unique, sweet ‘n’ spicy taco dish. FYI, scotch bonnets are up there with some of the spiciest peppers, so get ready for a some runny noses whilst eating these. Scotch bonnets can sometimes be hard to find in the shops depending on where you are in the world, but you can buy them online here.
- 1 pineapple – Trimmed of the outer layer and cut into half moons
- Jerk Sauce –
- 2 tbsp all spice berries – ground
- ½ tsp freshly ground nutmeg
- ½ tsp cinnamon
- 3 sprigs of thyme – leaves removed
- 5 cloves of garlic – peeled
- 2 inches of ginger – peeled
- 4 scotch bonnet chillies – stalk removed
- 2 spring onions – ends trimmed
- 3 tbsp brown sugar
- 3 generous glugs of dark soy sauce
- glug of olive oil
- generous sprinkle of sea salt flakes
- 1 pomegranate – pearls removed
- 2 gem lettuces – finely shredded
- 2 spring onions – finely sliced
- 2 green chillis – finely sliced
- 2 limes – quartered
- 150ml crème fraîche
- Small bunch of coriander – stalks trimmed
- Small soft tacos – allow 2 per person
3. Pulled Chicken Tacos by Sam at It Doesn’t Taste Like Chicken
That isn’t meat! Yep, we were almost fooled too when we came across them. That is jack fruit. The fruit that’s the jack of all trades. It’s an amazing Asian fruit very high in dietary fiber and other nutrients. It can be used in sweet and savoury cooking. It’s texture can replicate pulled or shredded meat almost exactly. Which is why it’s so popular in veggie and vegan cooking – buy it here.
- 2 20oz cans green jackfruit in water or brine , drained, rinsed, and chopped (see instructions)
- 1 tablespoon light oil (such as canola or vegetable)
- 1 yellow onion , sliced
- 4 cloves garlic , minced
- 1/2 cup vegetable broth or water
- 1 tablespoon agave
- 1/2 lime , juiced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 8 taco shells , hard or soft (gluten-free if preferred)
- 1 avocado , sliced
- 1/4 red onion , thinly sliced
- 1/4 cup cilantro , roughly chopped
- lime wedges
4. Falafel Burrito Tacos by Lucie McAdams
These tacos are a simple pleaser for dinner. Falafel can be slightly dry when eaten on its own, so when paired with tzatziki or even a mint yogurt, it is so yummy and flavourful. Lucie uses some fab ingredients to create her own homemade falafel and tzatziki. You might think making it all from scratch will take a while but this whole meal is ready in 30 mins – win! To make these, all you will need is the following ingredients; and you can find the method here. Some of the more hard-to-find ingredients can be bought online:
Chickpea flour – buy it here
Tahini – buy it here
Cashews – buy it here
Hemp Seeds – buy it here
- 4 tortillas or flatbreads
- 12 baby plum tomatoes
- 12 sundried tomatoes
- handful micro greens
- 4 tbsp hummus
- 1 400g can chickpeas
- 1/2 onion, chopped
- 1 garlic clove, crushed
- 1/3 cup fresh coriander, chopped
- 1/2 cup fresh parsley, chopped
- 3 tbsp chickpea flour
- 2 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp ground cardamon
- 1/2 tsp ground cumin
- 1 tbsp olive oil
- 1 cup cashews, soaked for 2-4 hours
- 4 tbsp lemon juice
- 4 tbsp tahini
- 2 garlic cloves
- 4 tbsp hemp seeds
- 1/2 water
- 1 tbsp fresh dill
- 1 tbsp fresh parsley
- salt + pepper to taste
5. Pulled Pork Veggie Tacos by Ania at Lazy Cat Kitchen
Oh Jack! He’s at it again! These “pulled pork” tacos look delicious. You’d be mad not to try them out. Using a mixture of warm spices and sweet maple syrup, Ania has created some sweet n spicy tasty tacos. She’s even gone all out and used some fancy-sounding liquid smoke in this recipe – buy it here.
- 4 tbsp olive oil
- 1 medium red onion, finely diced
- 4 cloves garlic, finely diced
- 1 heaped tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 pinch ground cinnamon
- 2-3 pinches ground cloves, adjust to taste
- 1 tsp sambal oelek (Indonesian chilli paste) or chilli power, to taste
- 2 tbsp tomato paste
- 2 tins of young (green) jackfruit in water
- 4 tbsp soy sauce
- 3 tbsp maple syrup
- ¼ tsp white pepper (black is okay too)
- 2 tsp liquid smoke**
- 1 tbsp apple cider vinegar
- 185 g / 1½ cups all purpose white flour
- ½ tsp baking powder
- ¾ tsp salt
- 2 tbsp vegetable oil (I used olive oil)
- 15 ripe plum tomatoes
- 1 spring onion, sliced thinly
- 2 tsp lime juice
- ½ tsp sugar
- salt & pepper, to taste
- Romaine lettuce, shredded
- quick-pickled red onions (details in this recipe)
- vegan sour cream (details in this recipe)
- small bunch of coriander
