Muneeza’s Taco Recipe

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
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp 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. 

Tomato Salsa
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!

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Renata Vianna

Absolutely BOMB recipe!!! Will become a weekly staple in my diet for sure <3

Jacque Lawson

The taco filling doesn’t have how much garlic powder, onion powder and paprika???


Thank you Jacque for pointing that out. We have updated the blog post with the amounts – 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp paprika.

Jackie Rawe

Hi Muneeza, have you got the instructions for this recipe, also what do you mean by water cooked onion, do you mean to cook the whole onion in water or to chop it first and use a little water in the pan please?


Thank you, Jackie, for your question. I see how the onion was worded in a confusing way in the ingredient list. I have updated the recipe to clarify. You definitely want to chop the onion first and then saute in some water in the pan. The amount of water should be watched throughout to make sure it doesn’t dry up. Please let us know, if you try the recipe and how you like it.

Adrianne Strati

My family loved this dish, thankyou, thankyou, thankyou!!
Your truly one of my earth Angels.


Oh, that makes me so happy. It’s wonderful when you can make something that the whole family enjoys.

Diane Schwartz

I made this recipe today for the first time. Hubby and I just LOVED it! It was satiating and flavorful. I am looking forward to the leftovers tomorrow as it is a very generous recipe. Thank you Muneeza!


I’m so glad to here this, Diane. Aren’t leftovers the best?!

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