Looking for a fun dinner? Make vegetarian tacos! Read on to find some of my favorite veggie taco recipes, as well as a guide to making your own.
These vegetarian tacos prove that you don’t need meat to make a delicious taco filling. They include everything from roasted veggie tacos to protein-packed options stuffed with eggs or beans. I’ve also included a guide to creating your own vegetarian tacos at the bottom of this post. I’m not kidding when I say that nearly any veggie or plant-based protein can become a satisfying taco filling!
Vegetarian tacos have always been one of my favorite dinners to make at home. On our taco nights, Jack mixes up margaritas, I set out a taco bar for two, and we each fill our tortillas just the way we like them. To me, it’s a pretty perfect night. I hope you love making these vegetarian taco recipes too!
Roasted Veggie Tacos
Avocado Sweet Potato Tacos
Readers LOVE these tacos, and I do too! Black beans and chili-spiced roasted sweet potatoes make them nice and hearty, a creamy avocado yogurt sauce fills them with zesty flavor, and pickled red onions add a sweet and tangy finishing touch.
Roasted Cauliflower Tacos
Roasted cauliflower and cabbage create a satisfying veggie filling for these super simple weeknight tacos. A zesty, 5-ingredient avocado sauce takes them over the top!
Crispy Butternut Squash and Poblano Tacos
This recipe has three key components: crunchy cubes of breaded and baked butternut squash, a creamy roasted poblano sauce, and a crispy cabbage slaw. Wrap them all up inside a tortilla, and you won’t be able to get enough!
Buffalo Cauliflower Tacos
I love buffalo cauliflower wings so much that I had to find a way to turn them into a full meal. Enter: these veggie tacos! I stuff the crispy, spicy cauliflower into tortillas with avocado, jalapeños, and plenty of vegan ranch. Blue cheese dressing would be great here too.
Fruity Vegetarian Tacos
Jerk-Spiced Jackfruit Vegan Tacos
If you’ve never cooked with jackfruit, you won’t believe how meaty this taco filling is! Thanks to a homemade jerk seasoning blend, the jackfruit tastes pretty spicy on its own. Add a scoop of refreshing mango-avocado salsa to tame the heat!
Spicy Mango Black Bean Avocado Tacos
They’re sweet, they’re spicy, and they’re so darn simple. What more could you want on a weeknight?
Grilled Veggie Tacos
Grilled Corn Tacos
If you’re lucky enough to get your hands on peak-season sweet corn, make this recipe ASAP. Along with grilled green beans, cherry tomatoes, and tangy feta cheese, the crisp, charred corn makes a taco filling so good that I could eat it on its own—no tortillas necessary!
Mushroom Tacos
These veggie tacos are topped with a bright, fresh avocado salsa with mango for sweetness. It perfectly balances the meaty, smoky mushroom filling.
Protein-Packed Vegetarian Tacos
Black Bean Tacos
If you’re craving vegetarian tacos that are packed with plant-based protein, these black bean tacos are the ones for you! Tangy pickled cabbage and a creamy cilantro lime crema elevate the simple bean filling.
Breakfast Tacos
We all love tacos for dinner, but if living in Austin has taught me anything, it’s that they’re great for breakfast, too! I load up corn tortillas with soft scrambled eggs, creamy avocado, and a scoop of salsa or pico de gallo.
Build Your Own Vegetarian Tacos!
I hope you love all of these vegetarian taco recipes, but I also encourage you to try making your own veggie tacos. As long as you have tortillas on hand, you can mix and match almost any ingredients into something delicious! Use these categories as building blocks to create veggie tacos with an interesting mix of flavors and textures:
1. Tortillas – I like to make soft tacos, so I start with corn tortillas, flour tortillas, or a corn and flour blend. If I’m lucky, I have a batch of freshly-cooked homemade tortillas on hand! Always char your tortillas on the stove or warm them in the oven before you fill them.
2. A base – Choose roasted or grilled veggies, a protein, or a grain. Some of my favorites include baked tofu, cooked black beans, cilantro lime rice or quinoa, or the veggie taco “meat” from this taco salad recipe. No matter what you pick, make sure to season it! Chili powder and/or cumin, salt, lime juice, and olive oil are a great place to start.
3. A sauce: No good vegetarian tacos are complete without a yummy sauce! Here are a few of my favorites:
- Cilantro Lime Dressing
- Chipotle Sauce
- Tomatillo Salsa
- Pico De Gallo
- Mango Salsa
- Pineapple Salsa
- Guacamole
4. Flavorful extras: Pick garnishes that will contrast with your taco filling—something creamy, something fresh, something tangy, or something for crunch. My go-tos include sliced avocado, shredded cabbage, cilantro, crumbed cotija or feta cheese, pickled jalapeños, pickled red onions, scallions, and cashew sour cream.
Serve your tacos with lime wedges for squeezing, pour a margarita or paloma, and enjoy!
This recipe looks amazing! I really like the combination of ingredients — perfect for anyone looking for a delicious plant-based taco idea.
Thank you for the amazing recipe. It was VERY flavorful. The Japanese eggplant is a great rec. I’ll be grilling this veggie as a snack for my kids going forward.
Hi there! I work for Pollinator Partnership, a nonprofit organization dedicated to the health of pollinators through conservation, education, and research. We are currently in the midst of creating a pollinator cookbook, a compilation of recipes that include pollinator reliant ingredients. Would it be ok if we included this recipe in our cookbook (with your fantastic imagery)? We would of course credit you and your website, and link out to the original recipe. Let us know! Thanks.
This recipe Vegetarian Tacos with Avocado Sauce looks great.
I will make it tonight.
Thank you!
Many blessings on you!
Wow – I hardly ever make taco but now I’m going to be cooking my way through this lineup – looks wonderful!
I’m glad that such a taco recipe exists. I’m a vegan, so this is a life-saver for hungry afternoons.
Love these so much – have been making them for a few years now! Love the dipping sauce recipe too. Thanks!!
These look amazing. I was looking for vegetarian tacos for a birthday party with taco theme food. Do think I can do the roasting of the veggies the day before and then warm them in a crockpot? I’m sure I can make the sauce ahead of time. Think I’ll need to quadruple that recipe!
Hi Debbie, you can roast the veggies ahead of time and reheat (although they will be more soft that way, but probably fine for tacos). You can make the sauce the day before!
Excellent dish!
I enjoy visiting your blog. It reminds me of my own kitchen that’s why I like to visit. I’ve tried several recipes and we enjoyed them. So easy and the ingredients are not hard to find. After reading your recipe for tacos, I think we’ll try that one to. There are hundreds of taco recipes, but hey, I like tacos too.
I just ate these tnite. Didn’t even miss the meat! 5 stars.
Made this tonight and it was AMAZING. My husband wanted to dip all the veggies in the house in the tomatillo sauce. It tastes so yummy, there was no chance of leftovers for another day!
Yes! I’m so glad!! I mean, sad for no leftovers but glad you liked the sauce 🙂
Excited to make these tonight, swapping out a few veggies for those we have on hand. Can’t wait to try the sauce – looks like a multi-purpose winner!