No Cook Vegan Street Tacos (vegan)

These little no cook vegan street tacos are a perfect quick easy lunch. They are tangy, super fresh, and healthy. The idea behind these came from needing to use the really ripe tomatoes and herbs in my garden. These aren’t meaty or oily or full of beans and rice. Instead, think fresh herb-filled zesty salad wrapped in a tortilla and slathered in lime.

Feel free to add any other ingredients you might need to feel satisfied and full. For me, two of these for lunch is perfect.

If you ask me, the key ingredient in these no cook vegan street tacos is Lime. Add a little sea salt, charr from the tortilla, cilantro, and onion and you have what feels like an authentic “meatless” Mexican street taco.

Have you had vegan feta cheese yet? It’s one of my favorite toppings right now and it is very similar to cotija. Cotija is s a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow's milk. When the cheese is made, it is white, fresh, and salty thus bearing immense resemblance to feta cheese. Follow Your Heart makes an amazing sour-tasting plant-based feta. They nailed it if you ask me.

The corn tortilla charr is fun to attain. Just set the tortilla on the gas burner and let it burn. Don’t wait too long, keep your eye on it. It only takes a few seconds to get warm and edges brown. Also, wait to charr the tortilla until you’re ready to eat, they taste best while they are still warm.

The last time I charred my corn tortillas was when I made my arame cabbage salad recipe and then stuff it into tortillas with avocado and arugula (like so). If you haven’t tried my arame cabbage salad you’re truly missing out.

Have extra radishes to use? Check out some of my other recipes that call for radishes:

• Vegan Chinese Chicken Salad
• Asparagus gazpacho
• Pickled veggies

Need a Margarita to pair with your Tacos?

• Margarita recipe round-up
• Fresh pinapple mint and passion fruit Margartias
• Basic Skinny Margarita

NO COOK VEGAN STREET TACOS

Made with fresh lime, avocado, vegan cotija, fresh tomatoes, and cilantro, these no cook tacos are vegan and totally festive for your next Taco Tuesday.

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Prep Time 15 mins

Course dinner, lunch

Cuisine Mexican

Ingredients

  

• 4 Ripe, medium tomoatoes chopped
• 1 Lime juice
• ¼ Cup Fresh cilantro chopped
• ½ Avocado mashed
• 2 Purple Radishes thinly sliced
• 2 Green onions finely chopped
• ½ teaspoon sea salt
• ¼ cup vegan feta cheese
• 4 corn tortillas

Instructions

 

• In a small bowl you’ll want to make the pico de gallo. Add chopped tomatoes, onion, radishes, and cilantro.
• Add half the sea salt and juice from half the lime and mix again. Set aside.
• Next you’ll make the simple guacamole. To do this, slice the avocado, and use the half without the seed, remove the skin. On a cutting board mash the avocado. Sprinkle with the rest of the sea salt. Set aside.
• Heat tortillas on a gas range. No pan needed. Just set the tortilla on the burner and let the sides charr and the tortilla soften. Flip using mini tongs. Don’t let it completely burn. Just the edges should turn black.
• Layer the warm tortilla with pico de gallo mixture, guacamole and top with feta cheese and more lime if desired.
• Enjoy! Share with a friend. Margaritas are optional.

Keyword avocado, dinner, guacamole, lunch, no cook, pico de gallo, raw vegan, Taco Tuesday, Tacos