Do you know where Taco Tuesday comes from? In 1989, Taco Johns trademarked “Taco Tuesday” 1989. Originally, “Taco Twosday” was an advertisement for two tacos for 99 cents in the early 1980s. Since then, however, Taco Tuesday has become a national phenomenon. And with so many recipes for vegan tacos, I thought I should share my love for vegan tacos with you.
Regardless if you love soft tacos, hard tacos, corn tortillas, or flour tortillas, vegan tacos are a weekly treat at our house.
Try this easy kitchen hack for those who love vegan tacos crunchy but don't like the oil. Not only do these taco shells turn out crunchy, but they store well for leftovers. And, any size tortilla works well, as well as corn and flour tortillas.
How to make oil-free wheat tortillas
- 4 cups whole wheat flour
- 1 tsp salt
- 1 1/2 cup hot water
Using a food processor with a dough blade, mix flour and salt together.
Heat water in the microwave until the water is hot but not boiling, or heat on a stove.
Add 1/2 cup hot water to the flour mixture at a time, so the dough mixture doesn't get too sticky. Pulse to combine with each added 1/2 cup of water. If the dough is too sticky, add a little more flour.
Remove the mixture from the food processor and knead by hand for a few minutes.
Form 24 identical-sized balls of dough (weight is approximately .11 on a food scale). Keep a warm, slightly damp towel over the remaining dough to prevent it from drying out.
If using a tortilla press, I suggest adding a piece of wax paper or parchment paper to the tortilla press before pressing the dough to prevent sticking. Take the dough ball and place it in the center of the press. Press down firmly until the dough is thin and spread out evenly.
- If rolling with a rolling pin, use a well-floured surface and place your dough ball on top of the floured surface. Roll it out using a rolling pin until the dough is thin and evenly spread out. Another tip is to roll the dough between two pieces of wax paper to avoid sticking.
Heat a non-stick skillet to medium-low before cooking the tortillas.
Once the pan is heated, place the tortilla in the pan. When the tortilla begins to bubble, flip it over and cook the other side.
Then, place each cooked tortilla on a plate and cover it with a towel to keep the tortillas soft and warm.
Store in a plastic bag in the fridge or freeze for later.
How to make crunchy taco shells without oil
- Preheat oven to 275 degrees
- First, make sure the corn or flour tortillas are fresh; stale tortillas don't work well. Fresh from the bag is best.
- Wet two paper towels; not too wet, just moist.
- Stack the 3-6 tortillas on top of each other and place them on the bottom paper towel.
- Cover the top with the second moist paper towels
- If using large tortillas, fold in half.
- For smaller tortillas, wrap the edges to cover.
- Next, microwave or steam for 30 seconds.
- Remove them from the microwave and discard the paper towels
- On the top rack of your oven, drape the tortilla over two ridges.
- Do the same for the other tortillas, but do not allow the tortillas to overlap or touch each other. Every tortilla needs its own two ridges.
- Leave the tortillas in the oven for about 20 minutes or until you start seeing the tortilla turn brown.
- Note, this time varies with the type and size of the tortillas.
One of my favorite vegan taco recipes is made with cauliflower and a simple taco seasoning, roasted in the oven. Served with Pickled Red Onions, microgreens, and Vegan Sour Cream, these handheld vegan tacos are simple to make and delicious.
Another family favorite is lentil taco meat made with brown lentils, onions, Rotel Tomatoes, jalapenos, and taco seasoning. Then, top these vegan tacos with raw vegetables, microgreens with salsa.
Marinated with Baja citrus marinade, the tempeh is grilled and served with pineapple salsa. Topped with fresh slices of avocado on a be of lettuce in a flour tortilla.
Air-fired or baked, these vegan taquitos offer a choice of six different fillings. Topped with guacamole, salsa, and my favorite Vegan Southwest Dressing, these crunchy treats are a family favorite.
Forget about Taco Bell. Although not technically a vegan taco, the Crunch Wrap Supreme is the ultimate grilled taco stuffed with beans, rice, vegetables, and vegan nacho cheese, grilled in a pan and eaten like a taco. I call this a fancy taco!
Sweet potato tacos with cilantro avocado coleslaw are so easy and cheap to make. If you are looking for an excellent vegan taco recipe that rocks but doesn't break the bank, this sweet potato recipe is for you. One sweet potato makes 12 tacos with the help of a mandoline.
Potato Tacos? Yes! Fill a corn or flour tortilla with a savory Mexican potato filling, add refried beans and salsa and then grill it in a pan. Crispy and savory all in every bite.
Do you love roasted vegetables? Marinate vegetables and roast or grill them. Add vegan refried beans and lettuce for a quick and easy vegan taco dinner.
A combination of mushrooms, walnuts, and spices makes this delicious chorizo meat. Top with avocado cream, vegetable, and guacamole.
Of course, vegan taco recipes aren't just for dinner, or Tuesday for that matter. Breakfast, however, is a perfect time for breakfast tacos. Full of spicy tofu scramble, black beans, salad, and avocado, these tacos are the breakfast of champions.
No matter how you like your tacos, these vegan taco recipes are what vegan tacos are all about. So, make it a Taco Tuesday event. Kids LOVE taco bar night, so turn vegan tacos into a fun family night.
If you love tacos, here are some yummy taco toppings.
- Fruit Salsa Recipe
- Vegan Sour Cream
- Watermelon Salsa
- Tomatillo Salsa
- Vegan Nacho Cheese Sauce
- Southwest Salad
- Vegan Southwest Dressing
- Coleslaw Southwest Style
- Mexican Pickled Carrots
- Coleslaw Recipe Mexican
- Street Corn - Vegan!
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂