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Vegan Tacos with Pickled Red Onion

  • 12-16 ounces plant-based ground
  • ½ jar Saucy Chipotle Salsa
  • 3 each garlic cloves, chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 Tbsp chili powder
  • 2 tsp kosher salt
  • ¼ cup olive oil
  • 8 each corn tortillas
  • ½ cup pickled red onions (see notes)
  • ¼ cup fresh chopped cilantro
  • 1 cup vegan queso dip (see website for recipe)



  1. Heat olive oil in large pan, add in chopped garlic and ground meat and stir, browning the meat. Add in spices and continue to cook for another 5-7 minutes until completely cooked through.  Add in salsa and bring to a low simmer for 5 minutes.
  2. Lightly toast the tortillas, then spoon the mixture into the tortillas, then top with queso dip, pickled red onions and chopped cilantro.