Ingredients – Tortillas – Black Beans – Cilantro Lime Rice – Shiitake Walnut Taco Meat – Jackfruit Taco Filling – Fajita Veggies – Grilled Veggies – Roasted Sweet Potatoes – Air Fryer Cauliflower – Pico De Gallo – Homemade Salsa – Tomatillo Salsa Verde – Mango Salsa – Pineapple Salsa – Corn Salsa – Cowboy Caviar – Guacamole

– Avocado Sauce – Cashew Sour Cream – Chipotle Sauce – Vegan Ranch – Cilantro Lime Dressing – Pickled Red Onions – Pickled Jalapeños – Pickled Radishes Instructions – Choose a few desired toppings and fillings from the list above. – Serve with tortillas and let everyone customize their tacos!

Ingredients – 1 small cauliflower, outer leaves and core discarded, cut into small florets – 1 pound red cabbage, thinly sliced (about 1/2 small red cabbage or 6 cups sliced) – ¼ cup extra-virgin olive oil – 1 teaspoon ground cumin – 1 teaspoon ground coriander – 1 teaspoon kosher salt For Serving – 1 recipe Avocado Sauce – 12 corn tortillas, warmed – Thinly sliced radishes, optional

– Sliced serrano peppers, optional – Avocado slices, optional – Cilantro, optional Instructions – Preheat the oven to 400°F. – Place the cauliflower and cabbage on a large sheet pan. Drizzle with the olive oil and sprinkle with the cumin, coriander, and salt. Use your hands to mix everything together and spread it out into an even layer. Roast, stirring every 15 minutes, until the vegetables are softened and browned in spots, about 45 minutes. 

(I roasted my cabbage and cauliflower on two separate sheet pans. I cooked the cauliflower for 25 minutes and the cabbage for 10 minutes. Both ways work!) – Evenly divide the Avocado Sauce and roasted vegetables among the tortillas. Serve immediately with the radishes, serranos, avocado slices, and cilantro, if using.

Ingredients Mango Avocado Salsa – 2 cups peeled and diced mango, about 2 medium – 1 medium ripe avocado, diced – ¾ cup diced red onion – ½ cup diced cucumber – 3 tablespoons fresh orange juice – 3 tablespoons fresh lime juice – ½ cup cilantro, finely chopped – Sea salt Jamaican Jerk Seasoning – 1½ teaspoons onion powder

– 1 teaspoon sweet or hot paprika – 1 teaspoon freshly ground black pepper – 1 teaspoon dried thyme – ½ teaspoon ground allspice – ½ teaspoon ground cumin – ¼ teaspoon cayenne pepper – ¼ teaspoon ground cinnamon – ¼ teaspoon nutmeg Jackfruit – 2 (20-ounce) cans jackfruit in brine or water – 2 tablespoons extra-virgin olive oil – 6 scallions, white and light green parts, sliced

– 4 garlic cloves, minced – 1½-inch piece fresh ginger, grated – 1 habanero, serrano or jalapeño pepper, minced – 2 tablespoons coconut sugar or agave nectar – 2 tablespoons tomato paste – ¼ cup tamari – 3 tablespoons fresh lime juice – 12 corn tortillas, charred or warmed Instructions – Make the mango-avocado salsa. In a medium bowl, combine the mango, avocado, 

onion, cucumber, orange juice, lime juice, and cilantro and mix gently. Season to taste with salt. – Make the Jamaican Jerk Seasoning. Combine all of the spices together in a small bowl. – Prepare the jackfruit: Drain the canned jackfruit and lightly rinse under water, shaking off excess water. Use your fingers to remove any thick cores and pull the pieces apart so that it resembles shredded pork. – In a large pot, heat the oil over medium heat. 

Add the the scallions and cook until browned, 1 to 2 minutes. Add the garlic, ginger, and chile pepper and cook for 1 minute, stirring frequently to prevent burning. Add all of the Jamaican jerk seasoning, stir to coat, and cook for 30 seconds, stirring constantly, until very fragrant. – Add the shredded jackfruit, coconut sugar, tomato paste, tamari, and lime juice. Stir well. Pour in 1/2 cup water and mix again. Cover and cook for 20 minutes, stirring occasionally.

– Serve the jackfruit with the tortillas and mango avocado salsa.

Ingredients – 1 medium sweet potato, cubed – Extra-virgin olive oil, for drizzling – 1/2 teaspoon chili powder – 4 to 6 tortillas, I like these white corn & wheat tortillas, or homemade tortillas – 1 cup black beans, cooked, drained, and rinsed – Lime slices, for serving – Sea salt and freshly ground black pepper

Avocado yogurt sauce – 1/2 cup whole milk Greek yogurt – 1 small avocado – 1/2 garlic clove – Juice of 1 lime – Sea salt & fresh black pepper Optional toppings: – 1 small avocado, diced – 2 scallions, diced – Crumbled feta or Cotija cheese – Pickled onions – Microgreens or fresh cilantro

Instructions – Preheat oven to 400° F and line a large baking sheet with parchment paper. – Toss the sweet potatoes with olive oil, chili powder, salt and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown. – Make the avocado yogurt sauce: In a small food processor, combine the yogurt, avocado, garlic, lime juice, and a few generous pinches of salt and pepper. Pulse until smooth. Taste and adjust seasonings. Chill until ready to use.

– Assemble the tacos with a scoop of the sauce, the roasted sweet potatoes, black beans, and desired toppings. Season with salt, pepper, and squeezes of lime. Notes Gluten free option: Sub GF corn tortillas Vegan option: Sub cashew cream for yogurt. Blend until creamy: 1/2 cup raw, unsalted cashews (soaked for at least 1 hour) with 1/2 cup water. (also, omit cheese)

Ingredients – 4 to 6 tortillas, lightly charred or warmed (I like La Tortilla Factory White Corn or homemade tortillas) – 1 cup cooked black beans, drained and rinsed – 2 limes, divided – ¼ to ½ teaspoon chili powder* – 2 cups shredded green cabbage – ½ avocado, thinly sliced – ½ mango, diced – 2 tablespoons chopped cilantro – 2 tablespoons crumbled feta or cotija cheese

– sliced serrano pepper and additional sriracha, for serving, optional* – sea salt spicy mayo – ⅓ cup mayo (highly recommend Sir Kensington's Avocado Oil Mayo) – 2 teaspoons sriracha Instructions 1. In a small bowl, combine the black beans with 1 tablespoon of lime juice, ¼ to ½ teaspoon chili powder, and ¼ teaspoon salt. 2. Make the spicy mayo: In a small bowl, stir together the mayonnaise and the sriracha.

3. Toss the cabbage with a squeeze of lime (1 teaspoon or so) and a few pinches of salt. 4. Fill each tortilla with the cabbage, avocado slices, black beans, mango, cilantro, the spicy mayo, and feta cheese. For spicier tacos, serve with sliced serrano peppers and extra sriracha. Serve with lime slices on the side. Notes *Chili powders can range in levels of spice and flavor - add as much or as little as you like, to taste.

Ingredients – Handful of whole green beans, about 1 cup – Tomatillo Salsa – 3 ears of fresh corn – ¼ cup chopped grilled onion – ½ cup halved or quartered cherry tomatoes – 1 teaspoon extra-virgin olive oil – Juice of 1 lime – ½ cup chopped cilantro – Sea salt and freshly ground black pepper – 8 to 10 flour tortillas* – ½ cup crumbled feta cheese – 1 serrano pepper, sliced, optional

Instructions 1. Prep the green beans by blanching them in boiling water for 3 minutes, then transfer to a bowl of ice water. Once cool, transfer to a towel to dry and set aside. 2. Make the Tomatillo salsa and chill until ready to use. 3. Make the filling. Heat a grill to medium heat and grill the blanched green beans and the whole ears of corn until charred on all sides. 4. Chop the green beans into 1” pieces and add them to a large bowl with the onion and tomatoes. 

Slice the kernels off the corn and add those to the bowl as well. Add the olive oil, lime juice, cilantro, pinches of salt and pepper, and a few spoonfuls of the tomatillo salsa and toss. Season to taste. 5. Grill or warm the tortillas. Assemble the tacos with the corn taco filling, feta cheese, and serrano slices, if desired. Top with salsa and serve the extra on the side.

Notes *Note: these tacos are a bit messy and work best with flour tortillas to hold everything together. I used these White Corn & Wheat tortillas from La Tortilla Factory, which I found at Whole Foods. This recipe is great with homemade tortillas too!

Ingredients – 2 poblano peppers – 8 flour tortillas – 1½ cups shredded vegan cheese, such as Daiya – 1 sweet potato, diced and roasted – 1 red bell pepper, stemmed and diced – 1/2 cup cooked black beans, drained and rinsed – ¼ cup chopped scallions – 1 serrano pepper, thinly sliced, optional

For serving: – Guacamole – Salsa or Pico de Gallo – Lime wedges – Sliced serrano peppers – Cilantro Instructions – Roast the poblanos. Char the peppers over a gas burner or under a broiler until the skin is blackened all over. Remove them from the heat, place in a bowl and cover with a towel or plastic wrap for 10 minutes. Uncover and use your hands to peel and remove the loose skin. 

Slice off the stem, and remove the seeds, and slice it into strips. – Assemble tortillas with sprinkles of cheese, sweet potatoes, poblano slices, bell pepper, black beans, scallions, and serrano, if using. Fold each tortilla in half and cook in a hot skillet for about 2 minutes per side. Serve with guacamole, salsa, lime wedges, serranos, and cilantro.