Vegan Tacos are a great way to have a good and fast meal.
It´s like fast food but better it´s fast good :), the latest Food Trend of 2016. You can read more about this Food Trend in my older blogpost here.
This speedy Mexican Veggie Taco recipe takes only 12 minutes or less. You can buy really good taco shells with less fat. Usually they are containing only three ingrediends; corn, water and a bit oil. LOOOVE THEM.
I would like to add these Mexican Veggie Tacos into Janine’s from Nutsandblueberries.com Healthy Fast Food Blog Carnival.
Fast Food Blog Carnival is a virtual party which can be joined by anyone bringing a yummy vegan/vegetarian healthy fast food. I love this way of spreading a healthy message and connecting with bloggers. Read more about the party here and let’s celebrate together #healthyfastfood4 .
- 12 taco shells
- ½-1 avocado, diced
- 1 jar (400g) of kidney beans
- 1 jar (400g) of sweet corn
- Juice of one lime
- Fresh chilli, diced
- 2 tomatoes, chopped
- 2 tbsp tamari sauce
- Fresh Cilantro
- Fresh mint Leaves
- hot sauce
- Combine avocado, your vegetables of choice , lime juice and tamari sauce in a bowl, whisk to combine.
- Fill your corn shells with veggie mixture and garnish with cilantro, mint leaves and hot sauce.
Note: I like using a sugar free and oilfree Sauce from an organic store. If you can’t find one you can also use this Sriracha*. Which contains cane sugar but no oil and tastes amazing!
Did you try the Mexican Veggie Tacos?
Thank you! xX, Annelina
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