A savory blend of walnuts and mushrooms stands in for meat in these tasty vegan Tex-Mex tacos. Creamy avocado sauce and crunchy cabbage provide just the right combination of flavors and textures. These tacos get a nice kick from chili powder, but feel free to reduce the amount if you prefer a less spicy taco. Add a side of beans to round out the meal. The filling and avocado cream would also be great in a rice bowl, on nachos or in a burrito.

EatingWell.com, November 2020


Read the full recipe after the video.

Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Scoop avocado flesh into a mini food processor. Add cilantro, sour cream, vinegar, salt and pepper. Process until smooth.

  • Place walnuts and mushrooms in a regular food processor. Pulse until pebble-sized and well combined.

  • Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add the walnut mixture, tamari (or soy sauce), cumin, chili powder, oregano and garlic powder. Cook, stirring, until the mixture is hot, about 4 minutes.

  • Spread a generous 1 tablespoon avocado crema over one half of each tortilla. Top with about 1/4 cup walnut mixture. Divide cabbage among the tacos. Serve with salsa, if desired.


To make ahead: Prepare filling (Steps 2-3), cover and refrigerate for up to 3 days. Microwave to reheat before assembling tacos.

Nutrition Facts

2 tacos
553 calories; fat 42g; sodium 311mg; carbohydrates 43g; dietary fiber 11g; protein 12g; sugars 5g; niacin equivalents 3mg; saturated fat 5g; vitamin a iu 634IU.