If you’re looking for a fun, flavorful way to mix up your taco routine, look no further than these vegetarian tacos! The filling is savory with a hint of spicy — and the Lime-Cilantro Sauce adds a perfect level of sweet tanginess, giving great balance to the filling. It’s also a splendid option for friends, family, and guests who are vegetarian. For a vegan option, just eliminate the Cotija cheese from the sauce and toppings.
Vegetarian and meatless meals are becoming more prevalent in our lives, and in my opinion, that’s a really good thing. You may find that a hearty meal based on a delicious range of seasoned vegetables will probably satiate your appetite quicker (meaning less food need to fill your belly) and longer. Fruits and veggies also tend to sustain and regulate our energy levels more efficiently than fatty meats and more processed foods.
But enough of the nutritional benefits — hit that produce department in your grocery store and stock up on the fresh, colorful staples needed to create these colorful and oh-so-flavorful vegetarian tacos with Lime-Cilantro sauce. I’ve included just a few garnishes for this recipe; however, quick-pickled red onions, sliced radishes, and a sprinkle of extra cilantro will absolutely elevate the taco flavors!
If you’re one of us — in other words, your dinner table frequently features Mexican dishes, try making and adding this Taco Seasoning to your spice rotation.
For elevated spice in the tacos, switch out the sliced avocado with Authentic Mexican guacamole (and a bowl of tortilla chips for dipping up the extra guac 😉
Vegetarian Tacos with Lime-Cilantro Sauce
- 1 Blender
- 1 Sweet Potato Large, peeled
- 1/2 Red or White Onion
- 3 tbsp Olive Oil Divided
- 1 tbsp Taco Seasoning
- 8 oz Black Beans Rinsed and drained
- 1 cup Shredded Cabbage
- 1/2 cup Frozen Corn
- 1 cup Spinach Leaves Roughly chopped
- 1/4 cup Cilantro Chopped
- 1 Garlic Clove Peeled and roughly chopped
- 1 tbsp Lime Juice + zest of one lime
- 1/4 cup Raw Cashews
- 1/2 Jalapeno Pepper Seeds and membranes removed
- 1/3 cup Water
- 1 Avocado Sliced and divided
- 2 tsp Honey
- 8 Corn Tortillas Taco size
- 2 Green Onions Thinly sliced
- 1/3 cup Cotija Cheese Crumbled, divided
- Hot Sauce Optional
- Chop the sweet potato and onion into 1/2" pieces. In a large bowl, toss the sweet potatoes and onions with 1 tbsp olive oil and 2 tsp taco seasoning until evenly coated.
- Lightly coat a large cast iron skillet with a little olive oil and set it over medium-high heat. When skillet is hot add the diced sweet potato-onion mixture and sauté 2-3 minutes.
- Using a rubber spatula, turn the mixture to evenly cook, then add the frozen corn and beans. Continue cooking, turning occasionally, another 4-5 minutes until potatoes are just cooked through. Add chopped spinach about 2 minutes before removing the mixture from heat.
- While potatoes are cooking, prepare the Cilantro-Cashew dressing: In a blender, combine the cilantro, garlic cloves, lime juice, 1 tsp taco seasoning, 2 tbsp olive oil, raw cashews, water, jalapeño, half of the avocado, honey, and 2 tbsp crumbled Cotija. Purée until sauce is fairly smooth. (A few small pieces will remain.)
- In a medium sized bowl, toss the coleslaw with about 3 tbsp of the Lime-Cilantro sauce. Add more a tablespoon at a time until desired consistency is reached.
- Heat tortillas, if desired. Either wrap them in damp paper towels and heat in the microwave for 30-45 seconds, or lightly sauté over medium-high in the original skillet (with cooked bits) on each side for a minute. (You may need to add a little olive oil between tortillas.)
- Assemble the tacos: Place a scoop of the sweet potato-corn-black bean mixture on the warmed tortillas. Top with slaw, remaining crumbled Cotija cheese, additional Cilantro-Cashew dressing, a drizzle of hot sauce, if using, a few slices of avocado and a sprinkle of green onions, and enjoy!