Forget Taco Tuesdays—a true taco aficionado never limits this Mexican street food to one day of the week. It’s taco time any day, any time. From breakfast tacos to tacos dorados de papa (fried potato tacos), there’s a regional variety or unique mashup for every meal of the week.
Traditionally, tacos are usually filled with meat such as chicken, beef, or pork. Classic Mexican toppings include chopped onions and cilantro, but outside of the country, lettuce, tomatoes, cheese, and sour cream are common. Luckily, it’s easy to veganize this popular Mexican dish with a few simple swaps.
Meat can be swapped for plant-based protein or beans, for example, while dairy cheese can be replaced with one of the many vegan cheese alternatives on the market. Mushrooms, jackfruit, and guacamole are also great vegan taco fillings.
Here’s how you can make them yourself from home, but also, if you’re feeling like dining out, the best restaurants to grab them from, too.
Kate Ramos
1 Tacos al pastor
Restaurant spotlight: Tacotarian in Las Vegas, NV, and San Diego, CA
Inspired by the Middle Eastern technique of cooking meat on a spit, al pastor is traditionally made with pork that is rubbed down with spices, slow-roasted, and mixed with pineapple. The vegan version—often made with mushrooms or seitan—provides the same sweet-meets-spicy flavor profile without the rotating pork shank.
Recipe: Butternut Squash Al Pastor
Bakan
2 Tacos dorados de papa
Restaurant spotlight: Bakan in Miami, FL
Sometimes, nothing hits quite like a simple fried potato taco. Whether you enjoy them as they are or topped with salsa and guacamole, these potato-stuffed fried tortillas never fail to satisfy a savoury craving. Prefer something sweeter? Swap the potato for a sweet potato instead.
Recipe: Smoky Sweet Potato Vegan Tacos
Seabirds Kitchen
3 Fried avocado tacos
Restaurant spotlight: Seabirds Kitchen in Costa Mesa and Long Beach, CA
Why top a taco with guac when the entire taco can consist of a thick wedge of crispy-on-the-outside, creamy-on-the-inside avocado? This type of taco needs no adornments; it’s perfect as is.
Recipe: Vegan Crusted Avocado Tacos
Tacotarian
4 Fish tacos
Restaurant spotlight: Tacotarian in Las Vegas, NV, and San Diego, CA
The innovation in vegan fish tacos has surprised us with each crispy, flaky bite. From expertly seasoned and fried tofu to nori-infused jackfruit, these Baja tacos don’t get enough credit.
Recipe: Fishless Baja Tacos
BOSH!
5 Breakfast tacos
Restaurant spotlight: The Vegan Nom in Austin, TX
Don’t limit yourself—breakfast tacos can be eaten any time of day. Typically, these are characterized by the addition of vegan egg and often chorizo or sausage. Like other tacos, the sky’s the limit after that—load up a hot flour or corn tortilla with scrambled Just Egg, beans, and salsa, or top seasoned crumbled tofu with vegan sausage and pico de gallo.
Recipe: Vegan Mushroom-Sausage Breakfast Hash Tacos
Richa Hingle
6 Buffalo tacos
Restaurant spotlight: The Cliff in Jersey City, NJ
Buffalo sauce is usually associated with wings—and yes, it works on vegan wings, too—but it’s just as delicious in a taco. Fill yours with chickpeas, cauliflower, or vegan chicken, then pile on the ranch, your favorite leafy greens, and plenty of slaw.
Recipe: Spicy Vegan Buffalo Chickpea Tacos
7 Brussels sprouts tacos
Restaurant spotlight: Block Taco in Wilmington, NC
Brussels sprouts should never be underestimated. They’ve become increasingly popular thanks to the charred, crispy texture they take on when grilled. They’re rich in umami and, dare we say it, a little meaty. Trust us, they work beautifully in a taco.
Recipe: Garlicky Brussels Sprout Tacos
Candice Hutchings
8 Chalupa tacos
Restaurant spotlight: Taco Bell, nationwide
A staple at Taco Bell, chalupas are made with masa-based shells that are boat-shaped, deep-fried, pillowy, and crisp on the outside. Fillings vary, but seasoned vegan beef is a popular choice.
Recipe: Vegan Crunchy Chalupa Naan Tacos
Chef Reina
9 Sisg tacos
Restaurant spotlight: Senor Sisig in San Francisco and Oakland, CA
This fusion dish is inspired by sisig, a spicy, citrusy Filipino dish traditionally made with chopped pork, often from parts of the pig’s head. If that doesn’t sound especially appealing, don’t worry; you can get the same bold flavors by using tofu or another vegan protein instead.
Recipe: Grilled Mushroom and Tofu Sisig Tacos
Nuno’s Tacos & VegMex Grill
10Tacos de barbacoa
Restaurant spotlight: Nuno’s Tacos & VegMex Grill in Dallas, TX
Trust us, you don’t want to know where the meat-based barbacoa comes from. The vegan version, however, is typically made from mushrooms, seitan, or jackfruit. It’s tender, juicy, and not too spicy for those with sensitive palates.
Recipe: 1-Pot Vegan Barbacoa
Vegan Richa
11Tacos de carnitas
Restaurant spotlight: Vegan by El Zamorano in Costa Mesa, CA
Both mushrooms and jackfruit perfectly mimic the slow-cooked pulled pork that characterizes meat-based carnitas. This filling is succulent, flavor-packed, and works well in a freshly pressed corn tortilla.
Recipe: Vegan Carnitas with Mushrooms
Sweet Simple Vegan
12 Tacos de carne asada
Restaurant spotlight: Mis Tacones, in Portland, OR
For a smoky, grilled flavor of plant-based beef, opt for the carne asada. It’s become a staple protein option for vegan taquerias from Los Angeles to San Antonio. When in doubt, it’s hard to go wrong with this safe bet.
Recipe: Vegan Carne Asada Tacos
Eat Figs, Not Pigs
13Tacos de birria
Restaurant spotlight: El Cocinero in Van Nuys, CA
This meaty, stew-like filling comes from the city of Guadalajara in Mexico and is often served as a celebration dish. However, it’s not uncommon to find it as a vegan option in the US. Be warned: it’s spicy—at least, it should be.
Recipe: Vegan Birria Tacos
Purple Carrot
14 Korean Tacos
Restaurant spotlight: Seoulmates in Los Angeles, CA
Coined by the San Antonio Taco Editor José Ralat, these tacos are a product of K-Mex, largely brought to popularity by celebrity chef Roy Choi. Today, you can find tacos in many Korean fusion restaurants stuffed with tofu, kimchi, and cilantro.
Recipe: Korean Tofu Tacos
Cena Vegan
15 Tacos de pollo asado
Restaurant spotlight: Cena Vegan in Los Angeles, CA
Pollo asado packs a deep flavor combination of citrus, smoke, and spice. It’s marinated then grilled, and while different chefs may have slightly different spice ratios, this chicken-based taco filling is easy to identify thanks to its vibrant red-orange sheen. The plant-based version keeps the flavor and simply swaps out the chicken for a vegan protein alternative such as seitan, TVP (textured vegetable protein), or vegan chicken.
Recipe: Vegan Chicken Tacos
Thyme and Love
16 Chorizo
Restaurant spotlight: Tacotarian in Las Vegas, NV, and San Diego, CA
Meaty vegan chorizo packs a punch of flavor and meaty texture you won’t want to miss. Dress it up with all the fixings (cilantro, onion, guacamole, and your choice of salsa) for your new go-to.
Recipe: Soy Chorizo and Potato Tacos
The Curious Chickpea
17 Tacos de tinga
Restaurant spotlight: Succulent Vegan Tacos in Nashville, TN
Smoky and tomatoey with a slight kick of heat, tinga is perfect for scooping into soft corn tortillas. One bite of this saucy taco, and you’ll wonder how you went so long without it.
Recipe: Vegan Tinga Tacos
For more vegan tacos, read:
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Tanya Flink is a VegNews writer and runner living in Orange County, CA.
