I have the greatest vegan tacos recipe, at least in my opinion! The tacos I’m showing you today are a plant version of the Puesto Verduras tacos that I had while I was in Los Angeles! It only took me about an hour to prepare all parts of these tacos but I ended up having a lot of leftovers. If you like this recipe be sure to check out this one too! and this one!

Tomato Corn Salsa

     Let’s start with the corn and tomato salsa. I take a hot skillet over a medium/high heat, add in a touch of oil, and add a can of drained corn. Let these cook for a few minutes. I now dice up about five or six cherry tomatoes. Add those into a bowl with a bit of salt, some lime juice, and  a little minced up cilantro. I check the corn, it has browned a pinch so I add it into the bowl as well. I mix everything up then throw a lid on it and toss it in the refrigerator for a few hours.


     Next up is the raja. I sear up two poblano chilis using a blowtorch. We need to remove that tough outer skin. I toss them into a bag and tie it up to let them steam. In the meantime I slice a yellow onion into thin strips. I toss these slices into a saucepan with a bit of canola oil and let them cook slowly until they’re translucent. I add a big pinch of salt and stir them around. Back to the chilis, I remove them from the bag, and wipe off the skin. Now remove the stems and seeds then slice those into thin strips as well. 

     Toss the chilis in with the onions and let them cook together for a bit. Once the onions and chilis are nice and soft I add about two tablespoons of oat milk and half a cup of shredded vegan cheese. Stir that up and allow the cheese to melt.


     Now for our zucchini. I removed the top and bottoms then sliced the rest into small cubes. Add the cubed zucchini into a bowl along with a touch of olive oil, a little bit of salt, garlic powder, cumin, and some Mexican oregano. I preheat the oven for 425ºf. Throw the zucchini onto a lined baking sheet and roast them for about fifteen minutes. Flipping them over about halfway through. 


     Let’s make some potatoes. I cube up one yukon gold potato and toss the cubes into a bowl. To season them I also add some salt, garlic powder, Mexican oregano, cumin, chili powder, and cayenne pepper. Then toss them in a bit of olive oil, then throw them into the air fryer at 425ºf for about fifteen minutes. 


     I got a jar of nopales. Wash some off, then add them into a hot skillet. I let them cook for a few minutes then added in some garlic powder and salt. At this point the zucchini is done, the potatoes are done, so I just need to make a cheese wrap. On the same baking sheet from earlier I throw on a few pickled jalapenos then pile on a nice handful of the vegan shredded cheese. I make a few of these and let them cook for about ten minutes or so while the oven is still hot.

Build That Taco!

     I add my tortillas in the oven as well to cook a little. But now it’s time to plate! Start with the tortilla then add some nopales, potatoes, zucchini, raja, the cheese topping, a slice of avocado, the corn and tomato salsa, and garnish with some micro greens! These look incredible! All the flavors go so well together! The crunchy cheese on the top is awesome. They have a little kick of spice. These tacos taste like a little flavor burst! There’s some salty, some spicy, some sour, refreshing, and they have a cool and warm bite at the same time. They are delicious, really the greatest vegan tacos! You have to give them a try! Watch the full video here!

Could this be the Greatest Way to Make Tacos Out of Plants?!

In my opinion, this recipe is the best plant based taco recipe! These tacos are so delicious, follow along to learn how to make them!
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Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 2 hours
Total Time 4 hours
Course Appetizer, Dinner, Lunch, Main Course, Side Dish, Snack
Cuisine Mexican


  • 1 can corn
  • 5 or 6 cherry tomatoes
  • salt
  • .5 lime's juice
  • cilantro
  • 2 poblano chili peppers
  • 1 yellow onion
  • canola oil
  • 2 tbsp oat milk
  • shredded vegan cheese
  • 2 zucchinis
  • olive oil
  • garlic powder
  • cumin
  • Mexican oregano
  • 1 yukon gold potato
  • chili powder
  • cayenne pepper
  • nopales
  • pickled jalapenos
  • tortillas
  • micro greens


  • Take a hot skillet on medium/high heat add in oil and drained corn. Let cook for a few minutes.
  • Dice up cherry tomatoes and add them into a bowl with salt, lime juice, cilantro and the corn (after it has browned a little). Mix together, add a lid and let sit in refrigerator for a few hours.
  • Sear poblano chilis using blowtorch. Toss them in bag and tie it up so they can steam.
  • Slice yellow onion into thin strips, add to saucepan with canola oil. Let them cook until translucent. Add salt and stir.
  • Remove chilis from bag and wipe off skin. Also remove stems and seeds, then slice into thin strips.
  • Add chilis in with the onions and let them cook together. Once all is soft add oat milk and shredded vegan cheese.
  • Slice zucchini removing the tops and bottoms and then into small cubes. Add cubes to bowl with olive oil salt, garlic powder, cumin, and Mexican oregano.
  • Preheat oven for 425ºf.
  • Throw zucchini onto lined baking sheet and roast them for fifteen minutes (flip them over halfway through).
  • Cube up one potato and add the cubes to bowl. Add salt, garlic powder, Mexican oregano, cumin, chili powder, and cayenne pepper. Toss in some olive oil then throw in air fryer at 425ºf for fifteen minutes.
  • Wash off nopales and add into hot skillet. Let cook for a few minutes then add garlic powder and salt.
  • On baking sheet add a couple sets of pickled jalapenos with vegan shredded cheese on top. Add to the oven for about ten minutes along with the tortillas.
  • Build your taco and enjoy!
Keyword Apetizer, comort food, dinner recipes, easy dinner, easy recipes, easy snack, Mexican, mexican dinner, Pepper, Popular, Tacos, Vegan, vegan recipes, Vegetarian
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