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Easy Vegan Tacos

These are the tacos I make when I want to eat plant-based and not feel like I sacrificed anything. Beyond Meat browned in a hot skillet with classic taco seasoning, a packet of sazon for depth, and a splash of vegetable broth so the texture stays tender and saucy. Piled into warm tortillas with all the usual taco toppings, they hit the same nostalgic spot as ground beef tacos but with zero animal products.

Why this works

• Browning is everything. Beyond Meat needs real heat and time in the pan to develop those crispy, browned bits. Skip this step and the meat tastes mealy.
• Goya Sazon is the secret weapon. One packet adds the deep orange color and savory depth that's hard to replicate with individual spices. It's the difference between vegan tacos that taste vegan and vegan tacos that just taste like tacos.
• Vegetable broth, not water. The braise at the end uses broth to keep everything moist while reducing into a saucy texture that clings to the meat.

Pro tips

• Don't stir too much. Let the Beyond Meat sit untouched for 2 to 3 minutes at a time so it browns properly. Constant stirring just steams it.
• Warm corn tortillas over an open flame. 5 seconds per side, then stack and wrap in a kitchen towel to keep warm. Makes the difference between a so-so taco and a great one.
• Make your own taco seasoning. Chili powder, cumin, paprika, garlic powder, onion powder, salt. Way better than store-bought packets and cheaper.

FAQ

Can I use a different plant-based meat?
Yes. Impossible, Incogmeato, MorningStar crumbles, or even lentils work. Cooking times vary slightly so adjust as you go.

What do I top these with?
Cilantro, diced white onion, lime, vegan crema (cashew based works great), avocado slices, pickled jalapeños, shredded purple cabbage, salsa verde. Build your own.

Are these gluten-free?
Yes, if you use corn tortillas and check the taco seasoning packet (some contain wheat). Goya Sazon is gluten-free.

Can I make this with regular ground beef?
Absolutely. Same recipe, same seasoning, just sub 80/20 ground beef and skip the broth.

Storage

Cooked filling keeps in the fridge for 3 to 4 days. Reheat in a skillet with a splash of broth. Freezes well for up to 2 months. Make a big batch on Sunday for taco Tuesday plus burrito bowls plus quesadillas through the week.

More taco recipes in Mains.