Taco Tuesday: Elevate Your Vegan Tacos with this Avocado Salsa

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If it was up to me, every day would be Taco Tuesday, but since today is actually Tuesday, I thought it’d be the perfect occasion to celebrate tacos with a couple of delicious recipes. The following are two of my favorite go-to taco recipes you can easily make at home. I hope you try and enjoy them!

Smoky Mushroom and Sweet Potato Tacos

Tip: if you want to save time, you can use sweet corn kernels, quinoa, zucchini, chickpeas or bell peppers instead of sweet potatoes in this recipe.

Ingredients:

(makes 6 tacos)

  • 6 soft corn tortillas
  • 2 medium sized sweet potatoes, peeled
  • 12-16oz mushrooms of choice, thinly sliced
  • 1 tbsp olive oil
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp liquid smoke (less if the one you’re using is concentrated)
  • 2 tsp soy or tamari sauce
  • 1 tsp maple syrup or coconut sugar
  • 1/2 tsp of onion powder
  • 1/2 tsp of garlic salt or garlic powder
  • 1/2 tsp smoked paprika
  • Sea salt to taste

To serve:

  • GoodFoods Avocado Salsa (2-3 tbsp per taco or as much as your heart desires!)
  • 1 lime, the juice
  • 1 roma tomato, chopped
  • Fresh cilantro, chopped
  • Freshly ground pepper (a pinch per taco)

Directions:

  1. Dice the peeled sweet potatoes and boil them in lightly salted water for about 20-25 minutes.
  2. In the meantime, sauté the onions and garlic in the oil in a non stick pan over medium heat for about 3 minutes. Then add the sliced mushrooms to the pan and cook for 5 more minutes (note: if your stove top is particularly hot, be sure to reduce the heat to low-medium) before adding the spices and other condiments.
  3. Reduce heat to low and let simmer for 5 more minutes.
  4. Once the sweet potatoes are cooked, drain them and add them to the pan. Mix well and start building your tacos.
  5. You can heat the tortillas if you’d like, but since the filling is hot, I usually like to just keep my tortillas as they are. Add the filling along with a splash of lime juice and top with avocado salsa, chopped tomatoes, cilantro and freshly ground pepper.
  6. Enjoy!

 

Jackfruit and Roasted Pepper Tacos

Tip: if you can’t find young jackfruit, you can use seitan or plant-based beef-style crumbles instead.

Ingredients:

(makes 6 tacos)

  • 6 soft corn tortillas
  • Either 1 red bell pepper or 1 jar of fire roasted bell peppers (depending on your preference and what’s available to you, both will taste great)
  • 4 green onions, chopped
  • 1/2 red onion or 1 shallot, sliced
  • 1 can of young jackfruit, drained and roughly chopped
  • 1 tbsp olive oil
  • 2 tsp taco seasoning (or make your own by mixing chili powder, cumin, paprika, garlic powder, onion powder, oregano and black pepper)
  • Sea salt to taste
  • 1 tsp soy or tamari sauce

To serve:

  • GoodFoods Avocado Salsa (2-3 tbsp per taco or as much as your heart desires!)
  • 1 lime, the juice
  • 1 roma tomato, chopped
  • Fresh cilantro, chopped
  • Freshly ground pepper (a pinch per taco)

Directions:

  1. In a medium sized to large non-stick pan, sauté the onion, green onion and garlic in the oil over medium heat for just over 1-2 minutes before adding the jackfruit (note: it has to be canned young jackfruit, the fresh ripe fruit won’t work).
  2. Cook for 5 minutes before adding the chopped bell pepper and seasonings.
  3. Reduce heat to low-medium and let simmer for 5 more minutes. Add a little water or vegetable broth if need be.
  4. Add the filling along with a splash of lime juice to the tortillas and top with avocado salsa, chopped tomatoes, cilantro and freshly ground pepper.
  5. Enjoy!

 

Where you can find GoodFoods Avocado Salsa: You can find GoodFoods products at Target, Costco and other select store across the US. Check out their store finder here: https://goodfoods.com/store-locator/

Why I use GoodFoods:

  • Practicality: I personally love to make my own dips and sauces with fresh ingredients, butt I also love the convenience of having dips in my fridge ready to go for days when I’m extra busy, I’m hosting a get together or simply don’t feel like cooking.
  • Eco-consciousness: Plastic and creating unnecessary waste are a huge issue, so I choose to support companies that make conscious and tangible efforts to reduce waste as much as possible. GoodFoods is currently working on becoming a zero waste to landfill facility. They turn their avocado skins and pits into compost.
  • No added chemicals: none of their products contain chemicals. No preservatives (they use a water based cold pressured process) and never any artificial ingredients, colors, flavors or additives.

Disclaimer: Thank you to GoodFoods for sponsoring this post! All opinions expressed are my own and I only work with brands whose products I personally love and buy.

 Text and Photography by Kim-Julie Hansen.

Want more vegan taco recipes? Click here.

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