Plant-Based Tacos

Savory mushrooms, crunchy slaw, fresh cilantro, and a squeeze of lime. Simple ingredients, big flavor.

INGREDIENTS

For the filling

(4 servings)

  • 12 oz (340 g) plant-based ground

  • 8 oz cremini mushrooms, finely chopped

  • 1 red bell pepper, diced

  • 1 bunch green onions, sliced

  • 2 ginger cubes (2 tsp)

  • 1 garlic cube (1 clove)

  • ½ bunch cilantro, chopped

  • 2 limes, zest + juice

  • 1 tbsp soy sauce or coconut aminos

  • 1 tablespoon olive oil (for sautéing)

  • Salt + black pepper, to taste

    For assembling the tacos

  • 8 small tortillas (corn or flour)

  • 2 cups shredded cabbage or coleslaw mix (green cabbage, purple cabbage, and carrots)

  • Fresh cilantro, for garnish

  • Lime wedges, for serving

METHOD

  • Prepare the vegetables. Finely chop the mushrooms, dice the red pepper, and slice the green onions.

  • Brown the mushrooms. Heat a little olive oil in a skillet over medium-high heat. Cook the mushrooms until they release their moisture and begin to brown.

  • Build the filling. Add the plant-based ground, red pepper, green onions, garlic, and ginger. Cook until heated through and lightly browned.

  • Season. Add soy sauce or coconut aminos, salt, and black pepper. Finish with lime zest, lime juice, and chopped cilantro.

  • Assemble. Warm the tortillas, add the filling, and top with crunchy slaw, fresh cilantro, and lime.

WHY IT NOURISHES

Plant-based ground and mushrooms create a satisfying, savory filling, while colorful cabbage, carrots, and bell peppers add fiber and a variety of nutrients. Fresh cilantro and lime bring brightness and flavor, making these tacos a simple, nourishing meal.

MAKE IT YOUR WAY

Recipes are guides, not rules.

Swap the plant-based ground for lentils or extra mushrooms. Use whatever crunchy vegetables you have for the slaw, and adjust the lime, ginger, or garlic to your taste.

Small edits make a recipe work for your kitchen and your life.

CAROLINA’S KITCHEN TIP

Let the mushrooms develop a beautiful golden-brown color before adding the other vegetables. That little extra time builds deeper flavor and gives the filling a more satisfying texture.

Good flavor starts with simple techniques.

MEAL PREP & STORAGE

Prepare the filling up to 3 days ahead and store it in an airtight container in the refrigerator.

Keep the cabbage slaw separate so it stays fresh and crunchy.

When ready to serve, reheat the filling until hot, warm the tortillas, and assemble just before eating.