Get ready for these fresh and flavorful Vegan Street Tacos to become your taco Tuesday go-to! These easy homemade tacos come together in under 20 minutes and are vegan, gluten-free, dairy-free, and plant powered. Made with cauliflower, black beans, guacamole, pineapple mango salsa, and spicy radishes; these plant based tacos are sure to impress!
All About These Vegan Street Tacos
- Flavor: Fresh, sweet, and mouth watering are the words I would use to describe the flavor of these tacos. Often times people fear that a taco without meat will lose its flavor, but I think these tacos prove that it's the complete opposite! The seasoned cauliflower and black bean base bring a big flavor punch, complemented by a fresh cooling guacamole and sweet pineapple salsa, topped off with some tangy spicy radishes. And, now I'm drooling!
- Texture: The crunch of the cauliflower paired with the creaminess of the guacamole and juicy sweetness of the pineapple salsa.... Need I say more? Chef's kiss!
- Ease: Tacos are usually an easy dish to make and these are no exception. They are actually way easier than a meat based taco. All you need is enough patience to get through a 12 minute vegetable roast and you're good to go! A beginner can easily master this recipe by following my detailed instructions below. These are EASY.
Frequently Asked Questions
Fun fact! Traditional Mexican tacos are actually called street tacos. They are typically served on corn shells with meat, onion, salsa, and fresh cilantro with a lime wedge to squeeze on top. Street tacos usually do not have cheese, tomatoes, or lettuce, same as this vegan version.
Vegan street tacos are filling enough to be served alone or pair nicely with a side of rice, quinoa, or refried beans.
We serve these as a build your own type bar with each topping in individual bowls or fully assembled in a taco stand as pictured. They are such a beautiful dish whichever way you decide!
To make this recipe, you will need the following ingredients. See the full recipe card at the end of this post for detailed amounts and instructions!
- Cauliflower - A 12 ounce bag of cauliflower florets or a full head of cauliflower. Any color, but Michael has an obsession with the purple ha. Be sure to break it up into smaller bite sized pieces as shown in the photo below so it's easy to eat in the taco shells.
- Black beans - Rinsed and drained.
- Harissa seasoning - We love the flavor that harissa seasoning brings to these tacos, but any of your favorites will do. I've also used chili lime seasoning, cajun seasoning, and traditional taco seasoning and they are just as good!
- Sea salt - You know I love my flaky sea salt. You really don't need it on the cauliflower and black beans unless your seasoning does not have salt. Ours usually doesn't so I always add a pinch.
- Guacamole - We usually make this favorite guacamole recipe for these tacos, but you could most definitely use a store bought guac. Whole Foods has the best.
- Pineapple mango salsa - This homemade pineapple mango salsa is so easy to make and really is the best, but you could most definitely use a store bought version too. Whole Foods has the best made in store!
- Spicy radishes - You'll never look at a radish the same way again after you taste my quick spicy radishes! If you can find watermelon radishes in your produce section definitely get those, but regular as shown in this post work just as well. Watermelon radishes are just such a colorful treat when you can find them!
- Salsa verde - You don't really need this for these tacos to be delicious, but I'll add a good salsa verde to anything. My favorite store bought is Late July.
- Lime - You'll need about three limes for these tacos. One for the spicy radishes and the other two for a traditional street taco juice squeeze!
- Taco shells - We usually get about 6-8 tacos out of this recipe, so one pack should do. Our favorites are Whole Foods Organic Stone Ground Corn Tortillas or the Ezekiel Sprouted Whole Grain shells.
How to Make Vegan Street Tacos
To make this recipe, simply:
Layer the bit sized cauliflower pieces and black beans onto a parchment lined baking sheet. Drizzle or spray with olive oil and sprinkle with the seasoning of your choice. We love harissa seasoning for these. Give a good toss with a spatula until evenly coated. Bake at 400 degrees for 10-12 minutes.
- Prep toppings.
While baking prepare your guacamole and pineapple mango salsa according to the recipe instructions in their blog posts listed above or just pick up a store bought version. Whole foods makes some great ones. Quarter two of the limes and finely chop the cilantro.
- Make spicy radishes.
Thinly slice the radishes and place in small bowl. Add the diced pepper and as many seeds as you prefer along with the zest and juice of one lime and ½ teaspoon of sea salt. Toss it in the bowl until fully combined and set aside.
Add a layer of guacamole to the bottom of your corn shell, followed by ¼ cup of roasted cauliflower and black beans. Top with pineapple mango salsa, salsa verde, spicy radishes, fresh cilantro, and a squeeze of lime juice. Enjoy!
To store: If you have leftovers, store them in separate air-tight containers. The cauliflower and black beans will last up to 7 days in the fridge.
- Make them into burritos. Use some larger shells and roll these tacos into flavorful burritos!
- Make them into bowls. Go sans shell and turn these into a bowl with brown rice or quinoa.
- Swap out the beans. Often times if we don't have black beans we will use kidney beans or garbanzo beans instead.
- Make them all beans. We have also made these with just beans before by adding a can of kidney beans. They make great bean burritos this way!
- Swap out the toppings. If you aren't into the pineapple salsa and spicy radishes, make them your own with your favorite salsas and toppings!
More vegan recipes you'll love!
- Best Vegan Burger Recipe
- BBQ Chickpea Vegan Sheet Pan
- Our Favorite Recipe For Guacamole
- Easy Recipe for Pico de Gallo
- The Best Healthy Nachos
- Avocado Dip
- Quick & Easy Mango Habanero Salsa