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Tasty Vegan Taco Recipes You'll Love!

Last month, the Afro-Vegan Society team went live for our monthly virtual happy hour to share food, fun, and tips for making vegan living easy. We cooked up some delicious vegan taco recipes and mixed up some equally delicious drinks. Hundreds of viewers from across the country tuned in to join the festivities to find inspiration in the kitchen and community in the chat. Our Virtual Happy Hours are the place to be so click to set a reminder so that you don't miss our Juneteenth kick-off June 17th at 6 pm ET!

Most recently, Ray mixed up a Pineapple Paloma to go with her Jackfruit Carnitas, Jasmin made a Blood Orange Spritzer to go with her tasty Walnut Mushroom Taco Cups, and Jessica blended up Strawberry Citrus Punch to accompany her Cheesy Vegan Chorizo Tacos with Sweet Potato Tortillas. Keep reading for all these recipes and click below to watch a replay of the live!


Let's get into these recipes!


Ray's Pineapple Paloma

Serves: 1


  • 2 ounces pineapple juice

  • 2 ounces blanco tequila

  • 1/2 ounce lime juice

  • 2 teaspoons agave or sweetener of choice

  • Ice

  • Optional: 2 ounces of sparkling water (grapefruit or other fruit flavor)


Mix all ingredients and serve!

Jackfruit Carnitas

Serves: 3-4


  • 2 cans of canned young jackfruit in brine

  • 1 cube of Not Beef bouillon

  • 1 cup vegetable broth

  • 2 bay leaves

  • Enough water to cover jackfruit in pot

  • Sea Salt

  • Cumin

  • Garlic Powder

  • Onion Powder

  • Oregano

  • Pepper

  • Cayenne Pepper

  • Sun-Coco, Grapeseed or a high smoke point oil of choice


  1. Rinse jackfruit and (optional) remove seeds

  2. Boil jackfruit with half of your lime juice, salt, pepper, oregano, bay leaves, and the bouillon cube for about 35-45 minutes on medium heat

  3. Drain jackfruit then shred the jackfruit into pulled, string-like pieces (feel free to use two forks to shred). Be sure to save the liquid that's in the pot

  4. With a thin coating of oil in a pan, fry the jackfruit and add the remaining seasonings and rest of the lime juice

  5. Serve in a taco, tortilla, over rice, or whatever suits you with dairy free sour-cream and dairy-free cheese shreds!

Mexican Sautéed Veggies

Serves: 4


  • 2 medium zucchini, diced

  • 6 yellow, orange, and/or red mini sweet peppers, enough to make 1 & 1/4 cup

  • Half of a sweet onion

  • Salt

  • Pepper

  • Sage

  • Cilantro

  • Citrus-Garlic Seasoning (if unavailable, combine some garlic powder, lime juice, cilantro, basil, and parsley)


  1. Sprinkle citrus-garlic seasoning on veggies after chopping and let sit for a few minutes.

  2. Coat pan with oil until heated then add veggies.

  3. Once zucchini begins to sweat, add remaining seasonings and continue to sauté on medium heat.

Jasmin's Blood Orange Spritzer


  • 1 Blood Orange

  • 1 tsp Lemon Juice

  • 1 Tbsp Sweetener of Choice (Maple Syrup, Date Syrup, Agave Nectar, etc.)

  • 8 ounces sparkling water


Use a hand juicer to extract juice from one blood orange.

Combine blood orange juice, lemon juice, and sweetener and whisk together until well combined. Slowly pour sparkling water into the juice mixture. Garnish and enjoy!

Walnut Mushroom Taco Cups


  • 1/4 Cup of Walnuts

  • 1/4 Cup of Bella or White Mushrooms

  • 1/8 Cup of Red Onion

  • 1/8 Cup of Bell Pepper

  • 1 Tbsp Olive Oil

  • Taco Seasoning

  • 2 Street Taco Tortilla Shells

  • 1 Tbsp Vegan Butter

  • 2 Clove of Garlic

  • Optional Toppings

  • 1 Avocado

  • Pico de gallo

  • Cilantro

  • Kale

  • Vegan Sour Cream


  1. Roughly chop walnuts, mushrooms, and dice onion and bell pepper.

  2. Sauté onion and bell pepper in olive oil until translucent. About 3 min.

  3. Add walnuts. Cook for about 2 minutes

  4. Add mushrooms and seasonings. Cook for 5 min or until mixture is browned.

  5. Chop garlic and mash until it has turned to a paste. Mix with melted butter.

  6. Coat taco shells with garlic butter

  7. Mold taco shells into cup shape and place in muffin pan.

  8. Add Walnut/Mushroom mixture and place in the oven at 350 degrees. Let cook for about 10 min or until the taco shell is golden brown.

  9. Remove from oven and add toppings of choice: Avocado, Pico de gallo, Kale, Cilantro, etc.

Jessica's Strawberry Citrus Punch


  • 1 cup citrus juice blend, I used tangerine, lemon, and lime juice

  • 1 1/2 cups strawberries, fresh or frozen

  • 1 cup water or lemonade

  • 1/4 cup agave nectar or vegan sweetener of choice


Add all ingredients to a blender and blend until smooth. Serve with pulp or strain if you prefer. Serve immediately with or without ice.

Cheesy Chorizo Tacos with Sweet Potato Tortillas

Sweet Potato Tortillas


  • 1 cup steamed sweet potato flesh

  • 3/4 cup + 2 Tbsp cassava flour, also works with wheat flour


  1. Add sweet potato to bowl and mash with the back of a fork until smooth. You can also add to a blender or food processor and blend until smooth.

  2. Add flour to a bowl and mix until a dough ball forms and all the flour is evenly incorporated.

  3. Separate the dough evenly into 8 golf ball sized dough balls.

  4. One by one, place parchment paper on each side of the dough ball and flatten with a tortilla press, a plate or by hand. Each tortilla will be about 5 inches wide.

  5. Heat a pan over medium high flame and cook for 2-3 minutes on each side until the tortillas begin to bubble up with steam pockets. Avoid over cooking or the tortillas will become tough.

  6. Stack tortillas in a bowl and cover with a kitchen towel to keep them from drying out while preparing the remaining ingredients.

Cashew + Sunflower Crema


  • 1/2 cup cashews, soaked in water for at least 4 hours

  • 1/2 cup shelled sunflower seeds, soaked in water for at least 4 hours

  • 1/2 cup water or unsweetened plant milk of choice

  • 2 Tbsp nutritional yeast

  • 1 lime, juiced

  • 1/2 tsp garlic salt


  1. Drain and rinse cashews and sunflower seeds and add them to a blender along with remaining ingredients. Blend until smooth.

  2. Pour into an airtight container and store in the refrigerator until ready to serve.

Cheesy Vegan Chorizo Tacos


  • 1 package Abbott's Butcher Vegan chorizo, or vegan chorizo of choice

  • 1 Bell pepper - any variety, diced

  • 1/2 cup shredded vegan cheese, any variety

  • Water or oil of choice

  • Sweet potato Tortillas

  • Cashew + sunflower Crema

  • Leafy greens

  • Diced tomatoes

  • Other toppings of your choice


  1. Add bell pepper and a few Tbsp of water or oil to a pan heating over medium high heat. Saute for a few minutes until bell peppers start to become tender.

  2. Add vegan chorizo to the pan with the bell peppers and prepare according to package instructions.

  3. Reduce heat to medium low and top vegan chorizo with vegan cheese shreds. Add a few more Tbsp of water and cover with a lid for about 5 minutes until the cheese melts.

  4. To serve, layer each tortilla with vegan cheesy chorizo, leafy greens, crema, diced tomatoes, or any other toppings you prefer and enjoy!

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