A vegan taco recipe for your Cinco de Mayo party

A vegan taco recipe for your Cinco de Mayo party 1

As vegetarian, Mexican-inspired meals like those loved on Taco Tuesday or Cinco de Mayo are always a bit of a letdown. Watching other diners headband down al pastor and Carne asada tacos at the same time as I attempt to maintain my toppings-used-as-fillers balanced in a tortilla is surely a buzzkill. Luckily, increasingly more restaurants are beginning to get innovative with veggie-based totally tacos. In case you’re website hosting a party of your very own this weekend, it can pay off to whip up a veg-most effective choice on your unfold.

Not most effective will it make certain anybody not ingesting meat has something massive to consume (aside from going difficult at the chips and salsa), it’s additionally an outstanding way to mix up wellknown taco toppings and galvanize your visitors — whilst saving you a few cash because is having greater filler options method you could cook dinner up less meat.

What I love approximately this recipe from Sakara Life’s new cookbook “Eat Clean, Play Dirty” is that it doesn’t relegate vegetarians to filling a taco with shredded lettuce, beans, and salsa, however as an alternative provides another precise filling option to the unfold that everyone can enjoy. Even those who pick to construct a meat-based taco can nonetheless benefit from the crema, slaw, and even a scoop of the mushroom and corn filling for an extra punch of taste.

Wild mushrooms + corn tacos with spicy slaw and cashew crema

Serves four


1 cup (120 g) uncooked cashews, soaked overnight and tired

Juice of 1 lime

½ teaspoon cayenne pepper (less if you don’t like spice)

¼ teaspoon Himalayan salt


¼ small head red cabbage, shredded

vegan taco

¼ small head green cabbage, shredded

1 medium carrot, shredded

½ cup (25 g) clean cilantro leaves, roughly chopped

½ jalapeño, seeded and thinly sliced

Juice of ½ lime

1 teaspoon Himalayan salt


2 tablespoons more virgin olive oil

1 shallot, sliced

4 cloves garlic, sliced

8 oz (approximately 4 cups/500 g) wild mushrooms, together with shiitake, maitake, or oyster, wiped clean with a damp material and cut into chew-length portions

Himalayan salt

1 cup (one hundred seventy-five g) sweet corn kernels, clean or frozen


8 corn tortillas

2 avocados, pitted and sliced

Fresh cilantro, for garnish


1. Make the cashew cream: In a blender or food processor, combine the cashews, lime juice, cayenne, and salt with a ¼ cup (60 ml) of water. Blend till smooth. Taste and add more salt, if desired. Transfer the cream to a serving bowl and set it apart.

2. Make the highly spiced slaw: In a medium bowl, toss the cabbage, carrot, cilantro, jalapeño, lime juice, and salt collectively. Set aside.

3. Make the wild mushroom and corn filling: Heat the olive oil over medium heat in a big pan. Add the shallot and garlic and cook till the shallot is translucent and the garlic hasn’t but started to brown, 1 to two minutes. Add the mushrooms, season with a pinch of salt, and cook until tender, 7 to 8 minutes. Add the corn and prepare dinner for every other 2 minutes. Taste the filling and upload more salt, if desired.

4. Serve: Using a couple of tongs and working in batches, char the tortillas over an open flame on the stove until they’re just taking on color and warmed through. Keep the finished tortillas under a smooth towel so that they’ll stay warm. Serve the tortillas with the filling, slaw, and crema, plus slices of avocado and clean cilantro.

Recipe from “Eat Clean, Play Dirty Recipes for a Body and Life You Love” By Whitney Tingle and Danielle Duboise, founders of Sakara Life. Abrams / April 9, 2019.

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