Gringo Vegan Taco Recipe

Prep

Have all taco filling ingredients measured and the onion finely chopped, garlic minced.

Heat a medium skillet over medium heat and add 1 tablespoon olive oil.

Add the chopped onion and cook, stirring, until softened and translucent, about 3–4 minutes.

Add the minced garlic and cook 30 seconds until fragrant.

Add the Beyond Meat crumbles to the skillet and break them up with a spatula. Cook 4–5 minutes, stirring occasionally, until starting to brown.

Stir in the chili powder, ground cumin, paprika, salt, and black pepper, coating the crumbles evenly. Cook 1 minute to toast the spices.

Add the tomato paste and 2 tablespoons vegetable broth (or water). Stir to combine, scraping any browned bits. Simmer 2–3 minutes until the mixture is saucy but not watery. Taste and adjust salt or spices as needed. Remove from heat and keep warm.

In a small bowl, combine 1/2 cup vegan mayo, 1 teaspoon minced chipotle in adobo, 1 tablespoon lime juice, 1/2 teaspoon maple syrup, 1/4 teaspoon garlic powder, and 1/8 teaspoon salt.

Whisk until smooth and taste — add more chipotle for heat or more lime for brightness as desired. Refrigerate until ready to use (can be made up to 24 hours ahead).

Warm tortillas: heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side, or stack and wrap in a clean towel and microwave 20–30 seconds until pliable.

If using vegan shredded cheese, sprinkle a small amount on each warm tortilla so it softens slightly from the heat (optional).

Build each taco: place about 2 tablespoons shredded lettuce on a tortilla, add about 2–3 tablespoons of the warm Beyond taco filling, top with 1–2 tablespoons diced tomato, a drizzle (about 1 teaspoon) of chipotle aioli, and 1–2 tablespoons vegan shredded cheese.

Garnish with chopped cilantro and serve with lime wedges for squeezing. Repeat to make 8 tacos.

Serve immediately so tortillas remain warm and aioli retains creaminess.