• Niyat

I will tell you how to make Vegan “Meat” Tacos and know the history of taco in 10 minutes.

It’s hard to believe when I tell you tacos don’t have a very long history, even though its Mexican cuisine. It was first introduced in the 18th century in the silver mines in Mexico because the word “taco” was referred to little charges they used to dig the ore.

Taco first made it to America was in 1905, that’s when many Mexicans were migrating to America as workers for mining and railroads. Mexican food was first seen as a lower-class food and was sold in working-class neighborhoods. It was sold by a group of women called Chili Queens in a pushcart in Los Angeles.

Taco became mainstream American food during World War II and civil rights because of the children of those who migrated in the early 19th century. They started adapting to the diverse food in America but still ate their Mexican food. However, eventually, Mexican-Americans cuisine started by making Mexican food by what’s available through American food processing such as adding cheese and lettuce to their dish.

Taco vegan became just more than a trend. It is a healthier way of consuming taco especially if you’re looking for low-carb, fat, weight loss plan, and importantly being vegan.

There is nothing like making a quick and delicious vegan taco. I love tacos, and my first love with taco was in 2014. The Taco Truck is called “Taco Mi Rancho” located in Oakland, right by the Lake Merrit. The taco was small and delicious, and the part that I love the most about tacos is how it has a bit of everything such as meat, cilantro, onion, pickles, cheese, avocado, and beans. It’s like a full package of nutrition.

My goal is to be a 100% plant-based vegan and through the transition of becoming a vegan over the last few years, I have veganized (turning everything to vegan version) all the food that I love to eat. I will be sharing my vegan tacos that are made with some of my favorite ingredients like vegan “meat” taco, Corn tortillas, vegetables, and a variety of spices. Mexican food is vegan friendly. Just so you know, I love spices in my food, please feel free to cut some seasonings.


Corn Tortillas

4ps Lightlife Smart Dogs

½ Yellow Onion

3 cloves garlic

1 Red bell peppers

1 Yellow bell peppers

½ jalapeno


1tsp Cumin

1tsp Paprika

1tsp Corriander

1tsp Black pepper

½ tsp Salt

1tsp Cayenne

Pico de gallo

1 Avacado

½ Onion

1 tomato (you could use cherry tomato)

1 whole Red beets


Sauté the vegetables:

Heat a tablespoon or two of oil in a large sauté pan on medium-high heat. Add Lightlife Smart Dogs, onion, garlic, and cook for 2-3 minutes.

Later, add the bell peppers and jalapeño. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned.

After, it's well cooked which is usually 2 minutes later add the seasonings and mix well.

The Tortillas:

There are two basic ways of making the tacos a little hard and hot. One way is on the stovetop, preferably in a cast iron pan, or place it on an oven.

Pico de gallo:

Mix the avocado, onion, tomatoes, and cilantro (In this picture I use lettuce instead) and red beets.

Mix it with Olive oil and black pepper. You can add cheese especially feta cheese if necessary.

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