We love tacos in our house and for the most part they are meat based. However in an effort to reduce the amount of meat we eat as a family, I wanted to come up with some tasty vegetarian alternatives.  Hence these veggie tacos were born.  Since these have debuted on our table, it has single handedly become my most requested recipe.

Veggie Taco Close Up
Veggie Tacos

There are so many ways to change this up  – broccoli and chickpeas, pumpkin and kidney beans – whatever you have in your fridge can work. My basic rule of thumb is 1 or 2 veggies + a legume.  I hope you enjoy them as much as we do!

Veggie Taco Plater
Veggie Tacos

Veggie Tacos

Serves 4


12 corn tortillas

  • 1/2 head cauliflower, chopped
  • 2 sweet potatoes, chopped
  • 1 400g can of cooked lentils
  • 2 tbsp smoked paprika
  • 2 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp arrowroot powder (sub. Cornstarch)
  • 2 tbsp olive oil


  • 1/4 red cabbage, shredded
  • 1/4 apple, shredded
  • 1 carrot shredded
  • 1/2 lime, juiced
  • 1/4 cup coriander, chopped


  • 1/4 cup Greek yogurt
  • 1/4 jalapeño, diced
  • 1/2 lime, juiced
  • Pinch of salt

To serve:

  • Coriander to taste
  • 1-2 Avocados, sliced
  • Lime


1. Preheat oven to 210C. Combine all the filling ingredients in a bowl and toss to coat. Line a baking sheet and spread the filling out, making sure to create and even layer. Bake for 25 mins the  stir the mixture and bake for an additional 10-15 until the veg and lentils are crispy. Let cool for 10 minutes.

2. Tossslaw ingredients in a bowl to combine. Put aside.

3. Mix sauce ingredients and put aside.

4. Heat your tortillas over the open flame of your gas burner or in a dry frying pan until warm and alightly charred around the edges.

To serve:

Pile the corn tortilla with filling, slices of avocado then slaw and drizzle with sauce. Add extra cordiander and a spritz of lime if inclined 🙂

Filling can be made in advance and reheated in the oven until crispy.