Vegan tacos with avocado lime cream

Vegan tacos with avocado lime cream

Happy World Vegan Day!

Today is World Vegan Day! I love vegan food because of its vibrancy and wholesomeness.

Therefore, today we celebrate delicious vegan ingredients in my recipe for vegan tacos with avocado lime cream.

This recipe produces colourful and spicy vegan tacos with zesty avocado lime cream. Mexican street food in vegan form. A healthier veggie version of the classic minced beef taco.

These tacos are perfect for lunch or dinner any day of the week whether it is a Taco Tuesday or a just a regular Friday.
As well as being vegan and dairy-free, this recipe can also be made gluten-free if you substitute the semolina for rice flour.

Tacos taste so good

A taco is a traditional Mexican dish usually consisting of a wheat/corn tortilla that wraps around a spicy filling that can then be topped with salsa, guacamole and cheese. Designed to be eaten with your hands rather than with cutlery, tacos are the ultimate street food.

So many variations of the classic taco exist that I wasn’t sure where to start. I created this recipe by first determining what the best things about a taco are. A taco shell or wrapper needs to be crisp, the filling should be spicy and rich and be topped with lots of fresh and crunchy vegetables, finally there needs to be a hint of citrus and a dollop of something creamy.

A crisp baked red cabbage leaf takes the role of the taco shell in my recipe. You then fill the red cabbage taco with a red kidney bean and red capsicum tomato mixture that is spiced with cumin, coriander and red chilli. Shredded iceberg lettuce and baby carrot ribbons add wonderful freshness and crunch. Dairy-free avocado lime cream is liberally drizzled over the top of the taco to provide that essential creamy zesty element.

You should make vegan tacos because they are:

  • Vegan and it’s World Vegan Day today!
  • Healthier than wheat or corn based tacos.
  • Seasonal: red cabbage is now in season (spring).
  • Freezer-friendly: make the bean filling in advance and freeze it until you need it.

Vegan tacos with avocado lime cream’s main ingredients:

  • Red kidney beans
  • Red cabbage
  • Red chilli
  • Avocado
  • Lime

Tips for busy cooks

You can make the bean filling in advance and freeze a batch for later in the week.

You could use pre-prepared, store-bought salad and vegan coconut yogurt to top the tacos instead of the lettuce, carrot and avocado lime cream.

Serving suggestions:

  1. Healthy lunch: eat as a lovely light midday meal.
  2. Dinner on Taco Tuesday.

World Vegan Day tacos

Do you want to taste light Mexican street-style food that is full of flavour? Make my vegan tacos with avocado lime cream for lunch or dinner today.

What other toppings did you put on these vegan tacos?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Looking for more vegan recipes? Try this next: sesame tofu salad with satay dressing

Vegan tacos with avocado lime cream

Vegan tacos with avocado lime cream are the perfect way to celebrate World Vegan Day. Great for a vegan lunch or a ‘Taco Tuesday’ dinner.
Meal Type Dinner, Lunch
Cuisine Mexican-Inspired
Keyword Dairy-Free, Vegan, Vegan tacos, Vegetarian
Total Time 50 minutes
Servings 4 Tacos
Author Veg Coast Cook


Bean filling

  • 1 tbsp extra virgin olive oil reserve 1/2 tbsp for cabbage leaves
  • 1 red onion approx. 130g, chopped
  • 1 red capsicum approx. 140g, chopped
  • 1 large red chilli deseeded & finely sliced (reserve a couple slices of chilli for garnish)
  • 2 clove garlic crushed
  • 1 can of red kidney beans drained and rinsed (approx. 250g)
  • 1 tsp cumin ground (reserve 1/2 tsp for cabbage leaves)
  • 1 tsp coriander ground (reserve 1/2 tsp for cabbage leaves)
  • 200 g canned diced tomatoes

Red cabbage taco shells

  • 1 Medium-sized red cabbage
  • 1 tbsp semolina use rice flour for a gluten-free substitute


  • 1 large avocado peeled, stone removed and flesh roughly chopped
  • 1 lime
  • Salt and pepper
  • 160 g iceberg lettuce finely shredded
  • 150 g baby carrots cut into ribbons with a vegetable peeler
  • 1 tbsp fresh coriander leaves


  1. Bean filling: add half a tablespoon of oil to a frying pan. Add red onion, red capsicum, garlic and most of the red chilli. Fry on a medium heat for 3 minutes. Add red kidney beans, stir and fry for 2 minutes. Sprinkle in half a teaspoon each of ground cumin and coriander. Season with salt and pepper. Add tinned tomatoes, stir and turn the heat down to low and allow to simmer for 10 minutes. Remove from heat or keep warm until serving.
  2. Preheat oven to 180°C fan. Line a baking tray with greaseproof paper.
  3. Red cabbage taco shells: take four leaves off the red cabbage and wash & dry the leaves thoroughly. Rub the remainder of the oil into the cabbage leaves so that they are completely coated. Rub the inside and outside of the leaves with the rest of the cumin and coriander. Transfer spiced cabbage leaves to the baking tray and sprinkle all over with semolina so that they are evenly coated. Bake in oven for 20 minutes or until crisp. Remove from oven.
  4. Avocado lime cream: put the chopped avocado, juice of the lime and salt & pepper into a small food processor. Blend until smooth.
  5. To assemble a vegan taco: put a baked red cabbage leaf on a serving plate or board and add a couple of spoons of the bean filling. Top with shredded iceberg lettuce and carrot ribbons, dot with avocado lime cream and sprinkle with a couple of fresh coriander leaves and sliced red chillies. This dish can be served hot or cold.

Made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.