Use the following recipes to create your own plant-based taco. For your taco shell, try red cabbage leaves or romaine leaves for a crunchy base. Top with veggies such as cucumber, radish, avocado, and bell pepper.

Lime Sauce

  • 2 TBSP mayo
  • ½ cup plain yogurt
  • 2 TBSP lime juice
  • 1 chipotle chile in adobo sauce, finely chopped
  • 1 garlic clove, finely chopped or pressed
  • Salt to taste

Mango Salsa

  • 1 bell pepper, color of your choice, diced
  • ½ small onion, red or white, finely chopped
  • 1 jalepeno pepper, de-seeded and diced, or a handful of pickled jalepenos, chopped
  • 2 ripe mangoes, peeled and chopped into ½ in square chunks
  • 1 handful cilantro, washed, dried, destemmed, and chopped
  • Juice of 1 lime
  • Salt to taste

Breaded Cauliflower

  • 1 medium head of cauliflower or thawed frozen cauliflower
  • ½ cup bread crumbs
  • ½ cup cornmeal
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ¼ tsp turmeric
  • ½ tsp salt
  • 1 TBSP oil
  • 1 TBSP peanut butter
  • 1 TBSP maple syrup
  • 2 TBSP soy sauce
  • ½ TBSP hot sauce


1. Preheat oven to 400F.

2. Chop cauliflower into large florets, if using fresh, or pat off excess water on thawed frozen florets.

3. In a small bowl, mix together the panko, cornmeal, and dry spices.

4. In a small saucepan over medium heat, whisk together the oil, peanut butter, syrup, soy sauce, and hot sauce until combined and slightly darkened, 1 to 2 minutes. Pour the sauce onto the cauliflower and stir until coated.

5. Shaking off excess marinade, transfer cauliflower into bread crumb mixture and coat.

6. Shake off excess crumb mixture and place onto a parchment lined or nonstick baking sheet.

7. Bake the cauliflower for 30 minutes (if using fresh) or 15 minutes (if using thawed frozen), flipping halfway through. Serve immediately with your choice of taco shell and toppings.

Taco Lentil Filling

  • 1 tsp oil
  • 2/3 cup finely chopped onion
  • 1 small clove garlic, minced
  • 2/3 cup dried lentils
  • 1 TBSP taco seasoning
  • 1 2/3 cup chicken or veggie broth


1. Heat oil in skillet over medium heat. Cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture, cook and stir for about one minute.

2. Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes.

3. Uncover the skillet and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly.

4. Serve with your choice of taco shell and toppings.