up close view of vegan street tacos with walnut meat on corn tortillas.

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5 from 5 reviews

Vegan street tacos filled with a walnut meat, pico de gallo and avocado are the best! No soy or processed meat here, just clean and simple ingredients. Everything works together making this a great taco night meal! You can also make these tacos raw by using leafy lettuce for the shell.



Taco Nut Meat

  • 1 cup walnuts
  • 1 cup mushrooms (I used baby bellas)
  • 1 tablespoon tamari, soy sauce or coconut amino’s
  • 1 tablespoon cumin
  • 1/2 teaspoon chili powder

To Serve

  • 6 corn tortillas or 6 leaves butter, romaine or other large leafy greens for raw taco wrap
  • cilantro, to serve
  • lime wedges, to serve
  • pico de gallo (use pre-packaged for convenience), to serve
  • avocado slices, to serve
  • hot sauce – tapatio, sriracha or your favorite hot sauce, to serve (optional)

Optional sides:


Nut meat (makes 6 tacos):

  • Place all ingredients in food processor/blender and pulse until you have chunky crumbles. Don’t over process or you will have a nut mushroom pate, which wouldn’t be so bad but we want a crumbly effect here. For visual steps, see this Walnut Meat recipe.
  • Optionally, heat the nut meat on low just until warm in a small saucepan. You don’t want to overheat or the mushrooms will cook too much, just slightly warm it. I find both ways, warm and room temp, to be just as appealing. Makes enough for 6 tacos.

Warm your tortillas on the griddle or skillet for 30 seconds per side.

Serve: Layer tortillas with walnut meat and toppings of choice. However you craft your plate, enjoy!

Looking to add a creamy sauce? Try this Vegan Cashew Sour Cream or Sriracha Cashew Cream.


Nutrition information is calculated using corn tortillas.