Posted in Herbs, International vegan cuisine, Mexican Dishes, Plant Based, Vegan

Garden Veggie Tacos

I love tacos. There, I’ve said it a loud and now everyone knows.

I love tacos, for those in the back who need the volume turned up.

But what I’ve discovered over the past few years is that you can make a thousand different types of tacos when you aren’t constrained by things like what’s “supposed” to be inside a taco shell.

This time when I was hit by a taco craving I decided to do something a little different and go for a full on veggie taco.

I know, it sounds weird if you’re used to meat or beans, or some of you experienced vegans might have found the beauty of shredded oyster mushroom tacos, but it was just what I needed. The temperature is creeping up past 30°C and while I wanted tacos, I didn’t want anything that would take a long time to cook and I didn’t want anything super heavy.

So we started with…hard shell tacos. It took a few years to make my husband a convert but now he likes them as much as I do.

Next we get to the taco filling and since we’re going with a ‘garden’ theme, I used onion, bell pepper, garlic, corn, zucchini and shitake mushrooms. It was light and refreshing and you can save yourself some health problems if you make your own seasoning. All you need are a few kitchen staples: cumin, chili powder, oregano, salt & pepper, garlic granules, paprika (I prefer hot and smoky but use what you like) and red pepper flakes.

You can’t have tacos without salsa, right? Well instead of salsa, I made a cabbage slaw that allowed me to make the veggies a bit spicier. It’s simple to make and even easier if you have a fancy food processor or even a box grater. All you need is green (or red) cabbage, scallions, carrot, vegan yogurt, lime juice, hot sauce and ground cumin.

It’s delicious and low in calories so feel free to make extra and use it as a side dish and a taco topping!

You want to take your hard shell vegan tacos to the next level? Preheat the oven and then place the shells on parchment paper lined baking sheet. Sprinkle with sea salt and lime juice and then heat for up to 3 minutes. The shells will be crunchy and crispy and super HOT!

This vegan meal was light and easy, done in less than 30 minutes even with the different components.

Use any vegetables you enjoy, are in season or have on hand.

And if you’re feeling in the mood to celebrate, let me suggest this easy blood orange margarita.

It has just a few basic ingredients:


Smoky paprika

1 Lemon

1 Lime

San Pellegrino (Aranciata)

2 shots of tequila

Run a slice of lemon or lime along half the rim of each glass and then dredge it through the salt & paprika mixture.

Add ice and then tequila (1 shot per glass, about 1.5 ounces).

Squeeze one half of the lemon and the lime in to each glass.

Top with aranciata and stir.

Make it even yummier and impress your buddies by adding a pinch of leftover salt & paprika on top of the cocktail!



Contemporary romance writer, political comedy writer, ghostwriter and editor. Lover of coffee, off-key singer, vegan and all around crazy girl!

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