Vegan Taco

This vegan taco recipe is good for feeding a hungry crowd!! It’s assembled with deliciously fresh Pico De Gallo topping and drizzled with vegan tahini over a vegan taco! These flavors can make you drool. Not to mention, perfect for this Lenten season.


  • 2-3 cups shredded lettuce*
  • 2 avocados (peeled and sliced)
  • 12-16 corn or wheat tortillas
  • 1 cup red onions or white onions (chopped)
  • 1 can whole sweet corn

For Tahini Sauce: 

  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 2 tsp maple syrup
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 cup water

For Pico De Gallo: 

  • 4 large tomatoes chopped
  • ½ cup cilantro chopped
  • ½  medium onion chopped
  • ½ tsp crushed garlic
  • 1 tbsp lime juice freshly squeezed
  • 1 tbsp extra virgin olive oil
  • sea salt and black pepper to taste


  1. Prepare your shredded lettuce and chopped avocado.
  2. Heat your tortillas via your preferred method, or by lightly frying in a pan or stacking them up and covering in foil and baking in the oven at 350°F (180°C) for around 15 minutes until heated through. 

For Tahini Sauce: 

  1. Add all the ingredients to a measuring jug and whisk into a smooth sauce. If you’re unsure of the consistency that you would prefer, then add in the water slowly until you reach the consistency you like.

For Pico De Gallo:

  1. Add the chopped tomatoes, cilantro and onion to a mixing bowl. Add in the crushed garlic, fresh lime juice and olive oil and toss everything together until well mixed.
  2. Add sea salt and black pepper to taste.

For Assembly: 

  1. Assemble by adding some shredded lettuce, onions to a tortilla, followed by some pico de gallo, then chopped avocado, whole sweet corn, and top with a drizzle of tahini sauce. 

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