Vegan Tacos Recipe

Here is my very own raw vegan tacos recipe! A carnaval mix of flavors between guacamole, corn tortilla, salsa Roja, spicy mince and sour cream. All the garnishes are there to make your taste buds travel! This typical Mexican dish that I revisit here is tasty, hearty and festive! It calls for meeting your friends and make them a Mexican dinner party, with a raw twist!

Mexican cuisine

These are flavors that I love. Having studied in a Californian school, I discovered that its cuisine is largely impregnated by Mexican culinary culture. The geographical proximity certainly helped.

With Scott Winegard (Executive Chef), in the kitchen of Plant Food and Wine (Matthew Kenney), Venice, Los Angeles

Californians are very fond of “tostadas”, “burritos”, “fajitas” and other “empanadas”. It goes without saying that during my stay there, I took the opportunity to largely try the many vegan restaurants of the region, and as many tasty specialties with Mexican influences! What a chance! 😉

Origin of the Mexican taco

The taco is one of the emblems of the Mexican gastronomy. And not only since the arrival of the colonists.

Indeed, traces of Aztec food have been found. They were already eating patties made of corn. Even if we don’t know exactly with which toppings they were eating them, that’s probably where tacos were born more than 500 years ago. Of course, each family has now its own way of making tacos.

The immense popularity of tacos has since gone far beyond the Mexican border and is now exported all over the world.

Traditional composition of a tacos recipe

A soft corn tortilla comes first. They are smaller than the usual wheat tortillas used for burritos or fajitas.

They are then traditionally filled with a combination of meat and vegetables, and accompanied by spicy sauces such as “pico de gallo” (tomato, red onion, cilantro, lime), or salsa roja (red bell pepper, tomato, onion, chili, olive oil, salt and pepper).

You can also find the “cacaomole“, a strange (at least for me!) savory mixture of spicy cocoa in sauce.

Sliced avocado or guacamole are of course part of the tacos.

avocado sliced in two

Depending on the type of cuisine we can also find: red bean mix, portobello or shiitake mushrooms, quinoa, tofu, eggs, sautéed vegetables, Mexican cheese or cheddar cheese for vegetarian fillings.

We then eat them folded in half, directly with our fingers, because it is of course even better this way!

My raw vegan tacos recipe

Good news! My raw vegan tacos recipe is just as tasty and irresistible! It has all the traditional components, just veganized and raw! I assure you, it’s worth the joy (as my Quebec friends say;)).

For the tortilla, I made a mixture based on fresh dehydrated corn. This way, we keep all the authentic flavor of a beautiful freshly harvested corn cob.

The guacamole and salsas are naturally fresh and vegan, ok we can keep.

The traditional chipotle or jalapenos that make them up, perhaps harder to find depending where you live, are replaced here with classic chili.

The sour cream will be made out of your favorite plant-based yogurt.

As for the mince, I make it from a mixture of activated walnuts and sunflower seeds (see here the 5 reasons why it’s best to activate your seeds), and spices including cumin, smoked paprika, cayenne, garlic and turmeric, then dried out in a dehydrator. A pure delight! I even had a hard time keeping some to take pictures of!

Spicy mince before dehydration

The whole thing is fresh, tasty, nourishing, delightful, full of flavors that sparkle, and a contrast of crunchy and juicy textures, for tasty bites!

This totally balanced and digestible dish provides plenty of energy and all the nutrients the body needs to function optimally.

Treat yourself and your friends to this recipe for a sunny, festive meal!

Vegan Tacos Recipe

Stéphaële – Raw Cuisine Culinary
Fabulous raw vegan tacos recipe! This fresh, tasty and hearty dish will delight your guests for a festive dinner!
Prep Time 1 hr
Dehydration time 1 d
Course Main Course
Cuisine Mexican
Servings 3 portions


  • Dehydrator
  • blender



  • 2 cups corn
  • 3 tbsp. shallot
  • 6 tbsp. ground flax seeds
  • 2 tbsp. olive oil
  • 1/2 tsp. poppy seeds
  • 1/4 tsp. turmeric


  • 1.5 avocados
  • 4 tbsp. scallion chopped
  • 2 tsp. lemon juice
  • 3/4 tsp. salt
  • 1 tbsp. chopped cilantro

Mexican Salsa

  • 1 cup red peppers
  • 1 tbsp. lime
  • 2.5 tbsp. chopped cilantro
  • 1 pinch salt
  • 1 pinch pepper


  • 1 cup walnuts activated
  • 1 cup sunflower seeds activated
  • 1/2 cup carrots
  • 1.5 tbsp. tamari
  • 1/2 tsp. garlic powder
  • 1/2 tsp. lime juice
  • 1/4 tsp. turmeric
  • 1/4 tsp. cumin
  • 1/8 tsp. cayenne pepper or more if you like it spicy

Sour cream

  • 1,5 cup plant-based yogurt
  • 1 tsp. cider vinegar
  • 1/4 tsp. salt


For the tortillas

  • Place all the ingredients except the poppy seed in the bowl of a blender and blend well. Add the poppy seeds by hand.
  • Pour half a cup of the mixture onto the teflex sheet of the dehydrator and roll out into a circle about 15 cm in diameter. Do the same until all the preparation is used.
  • Place in the dehydrator for 24 hours, without removing the reflex sheet. They will remain more flexible.

For the guacamole

  • Place all ingredients in a bowl and mash with a fork.

For the salsa

  • Dice the bell pepper, add the other ingredients and mix well.

For the spicy mince

  • Place all ingredients in a food processor with an S-blade and blend until finely lumpy.
  • Coarsely spread on a Teflex sheet (see illustration) and dehydrate for at least 24 hours.

For the sour cream

  • Mix all ingredients well.


  • Place fresh lettuce, a few spoonfuls of guacamole, the salsa and a good handful of the chopped mince in the center of a tortilla. Drizzle with a generous amount of cream and enjoy immediately!

I hope you like this vegan tacos recipe, tell me in the comments what you think!

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