This is an absolute favorite recipe for my kids and family and a total crowd pleaser! My extended family loves it so much that they request it often.
This is a recipe you want to make for a family gathering, potluck or party. You will not get any complaints from your guests. In fact, you will probably struggle to make enough.
My trick is to make plenty of the fillings and keep several extra boxes of the ONLY clean taco shells in the market by Siete Foods in my pantry. There are several parts to this recipe, but it should not take you more than an hour to make all the filling ingredients and go from there.
What you need for this recipe ⬇️
Taco Mushroom ‘Meat’
- 6 cups diced mushrooms
- 2 cans jackfruit by native forest
- 2 onions, diced
- 6 cloves garlic
- 4 tbsp tomato paste
- 1 cup crushed tomatoes
- 4 tbsp maple syrup
- 3 tbsp coconut aminos
- garlic powder
- onion powder
- smoked paprika
- 1 dash cayenne
Saute onions in a little water. Add garlic and saute until soft. Then add crushed tomatoes, tomato paste, all the spice powders, jackfruit and mushrooms. The veggies will release some more water. Monitor the water for cooking and don’t let the pan get too dry, or else you will burn your food. Cook until the mushrooms are soft and aromatic. Once the mushrooms are soft and reduced, add in the maple syrup and the coconut aminos. If you choose, at this time you can add in more smoked paprika to top the dish off and a little bit more cayenne to your taste.
Your taco filling is now ready!
Cashew Cheese Sauce
- 1 cup soaked cashews
- 3 cloves garlic
- 2 tsp raw honey
- 1 lime juiced
- salt to taste
Directions: Blend all ingredients together until it forms a pourable sauce.
Vegetarian Red, Black, and Green Chili
- 3 cups undrained canned/jarred tomatoes (28 oz can or jar)
- 3 tablespoons olive/avocado/coconut oil
- 3 cups chopped onions
- 3 garlic cloves, minced or pressed
- 1 generous teaspoon ground cumin
- 1 generous teaspoon chili powder
- 2 green bell peppers chopped
- 1½ cups drained cooked black beans (or 14-ounce can)
- 1½ cups drained cooked red kidney beans (14-ounce can)
- Salt to taste
Directions: Heat the avocado or coconut oil in a large saucepan. Sauté onions with garlic, cumin and chili powder. When the onions are soft, stir in the bell peppers and sauté for 2-3 minutes more. Chop the tomatoes right in the can and add them to the pan. Stir in the beans, and heat thoroughly on low heat. Cover and simmer for a few minutes for flavors to meld. Add salt to taste.
4 tomatoes, diced
½ cucumber, finely diced
1 onion, finely diced
1 cup cilantro
1 lime, juiced
1 tsp raw honey
½ tsp paprika
sea salt to taste
Directions: Mix all the ingredients together and enjoy!
Garnish with sliced avocados, chopped onions, and chopped cilantro.
Bring back Taco Tuesdays to your house!