Mexican, Spice Blends, Vegetarian

Plant-Based Crispy Southwest Tacos

Hello πŸ‘‹ friends, long time no see πŸ‘€ (well at least on my website πŸ˜‰). These days, I have been spending my time and sharing my love for food and drink on Instagram because that seems to be the trend these days, so don’t forget to follow me @jackieseatstreats for all my latest eats and treats!!!

Onto the recipe and the inspiration for my tasty Plant-Based Crispy Southwest Tacos…

Taco Tuesday is very popular in my kitchen, between my Carnitas, Chorizo Potato Tacos, and Beef/Chicken/Turkey Tacos with my scratch Taco Seasoning. Today I’m sharing that mix again because Plant-Based Crispy Southwest Tacos are dynamite and worthy of documenting here!!!

These tacos were inspired by Hello Fresh because we occasionally have a box delivered and Beef Flautas are a favorite here. With bold flavors like southwest seasoning and cheesy goodness, why not opt for a meat substitute and that’s exactly what we did and trust me you do not miss the meat.

Yup, that was Dave saying yum, so I’d call this dish a win since he’s definitely a meat and potato guy πŸ˜‰!!!

I hope you give these a try because they’re delicious, easy peasy, and can be ready in under 30 minutes which makes for a great mid-week meal!!!

Plant-Based Southwest Crispy Tacos

Dynamite crispy tacos!!!
Prep Time 30 minutes
Course Dinner, Tacos
Cuisine American, Southwest
Servings 10 street tacos


  • 1 drizzle EVOO
  • 1 small red onion, chopped
  • 1 TBSP tomato paste
  • 2 TBSP water, might need more if your plant-based substitute dries out
  • 1 lb plant-based protein, I used Meatless Farm Plant Based Ground
  • 2 TBSP southwest seasoning, see recipe below
  • salt, for seasoning

Avocado Cream

  • 1 ripe avocado
  • 1 lime, zest and juiced
  • 1 TBSP sour cream
  • salt and pepper, for seasoning

For Finishing

  • 8-10 soft flour street tortillas
  • Β½ cup Mexican cheese blend
  • cilantro
  • pico de gallo


  • In a nonstick pan, warm a drizzle of EVOO on low heat. Once the pan is warmed, add the onions and saute with a bit of salt. Once translucent, add tomato paste and cook for 2-3 minutes.
  • Add water to the onions and tomato paste and stir together.
  • Add the plant-based protein and the southwest seasoning. Break up the plant-based protein and cook until it is warmed completely or the taco protein is looking tasty πŸ˜‹. Set aside and keep warm.

Finishing the Tacos

  • Line a cookie sheet with parchment paper and spray with nonstick cooking spray. Place 6 (for two) or 10-12 (for a family of 4) tortillas on the parchment paper. Add cheese to each tortilla.
  • Fold the tortillas and bake until crispy and the cheese is melted.
  • Finish with the avocado cream, cilantro and pico de gallo and enjoy, cheers!
Keyword Meatless Southwest Crispy Tacos, Plant-Based Southwest Crispy Tacos, Plant-Based Tacos, Southwest Crispy Tacos, Southwest Seasoning

Southwest Seasoning πŸ‘‡

Southwest Seasoning

Prep Time 5 minutes
Course Seasonings
Cuisine American


  • ΒΌ cup chili powder
  • 2 TBSP ground cumin
  • 1 TBSP paprika
  • 1 TBSP sea salt
  • 2 tsp onion powder
  • 2 tsp ground pepper
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp ancho chili powder


  • Mix all seasonings together and store in a spice bottle.
Keyword Southwest Seasoning

Got Leftovers

Maybe some Plant-Based Nachos

Other Taco Recipes

Taco Al Pastor – Thinly sliced pieces of marinated pork that make for incredible tacos.

Beef Tacos – Throwback to childhood!

Korean Short Rib Tacos with Apple Kimchi SlawΒ – Korean short rib, need I say more!!!

Chorizo Potato TacosΒ – If I had to pick a favorite and easy taco to make, these would be it!!!

Birra Tacos – All the craze right now and boy are these tasty πŸ˜‹

CarnitasΒ – Savory Mexican pulled pork street tacos that melt in your mouth!!!

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