VEGAN TACOS! One of my favorite ways to eat just about anything? Tacos. But you probably already know that. This vegan taco recipe is the perfect combo of sweet and savory, with a little bit of spice and a little bit of crunch! You’ll love the sweet and earthy flavor in these butternut squash tacos. The squash is seasoned with a taco blend and then roasted until soft. After the squash is tender, we’re adding in kale to turn these into squash kale tacos! The kale gets crispy and the texture combo is perfection! Wrap everything up in plantain tortillas, or 3-ingredient paleo tortillas and top with some crunchy slaw.
We need to talk about this slaw situation. We’ve got cabbage, green apple, jalapeno, dried cranberries and a fresh and bright slaw dressing that features tomatillos. Seriously, this slaw is good on just about everything, but it brings the vegan tacos to life! Taco Tuesday, here we come!!! Paleo margaritas optional… sort of.
How To Make Vegan Tacos
These are the best vegan tacos for making ahead and feeding a crowd… or just enjoying for an easy dinner. I know you’ll love these vegetarian tacos!
Here’s how to make vegan tacos with kale and butternut squash:
- Roast butternut squash. Season and roast squash until it’s soft and tender.
- Make slaw dressing. Place the apple cider vinegar, tomatillos, lime, mayo, and jalapenos in the blender and blend until smooth.
- Mix together slaw. Toss together the cabbage, apple, cranberries, cilantro and salt and pepper together.
- Roast the kale. At the end of the cooking time for the squash, add the kale pieces on top of the roasted squash. Bake for a few minutes, until the kale leaves are crunchy.
- Assemble the meatless tacos. Top your tacos with slaw and any other desired toppings. DIG IN.
Topping And Filling Ideas For Plant-Based Tacos
There are so many ways to enjoy these kale tacos in addition to how I served them here. Here are a few other ideas that I think you’ll like:
- Tomatoes – Adding some fresh diced tomatoes is a lovely combination with the coleslaw in this vegan taco recipe.
- Parsley – Just add a sprinkle or two on top of the best vegetarian tacos. Makes ’em look fancy!
- Green Onions – I think that green onions go great on most things, especially these meatless tacos.
- Red Onions – Veggie tacos taste even better with a little bit of diced red onions. They add some vibrant color and a bit of bite to the vegan tacos, too.
- Pico de Gallo – Add some fresh homemade pico de gallo to this vegan taco recipe for a combo of tomatoes and heat.
How Do You Store This Vegan Taco Recipe?
It’s best to store the ingredients for these vegan tacos separately, in the fridge. Put the coleslaw together and store it in one airtight container and add the squash, etc. to another container. Then, reheat and build your tacos individually.
What To Serve With Kale Tacos
Looking for more paleo side dishes to serve with these vegan tacos? I have an excellent list of delicious recipes you are going to love.
- Simple Guacamole – Add some creamy guac to your kale tacos. Guacamole is always a good idea and a great way to add healthy fats into your diet.
- Mexican Cauliflower Rice Skillet – You can throw this rice skillet together in 10 minutes!
- Vegan Queso – Serve this dairy-free queso drizzled over the tacos, or as an appetizer with low carb paleo tortilla chips.
Kale Butternut Squash Vegan Tacos Recipe:
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Kale Butternut Squash Vegan Tacos Recipe
This gluten-fee vegan tacos recipe is perfect for fall. You'll love the combination of flavors in kale butternut squash tacos - sweet, savory, spicy and lots of crunch!
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- 4 cups Butternut squash (diced)
- 10 leaves Red kale
- 2 tablespoons Olive oil
- 1 tablespoon Taco seasoning
- 12 medium Paleo tortillas
- Lime wedges (for serving)
- Jalapeno (sliced, for serving)
- 2.5 cups Cabbage (shredded)
- 1 medium Green apple (cut into matchsticks)
- 1 medium Jalapeno (minced)
- 1/2 cup Dried cranberries
- 1/4 cup Fresh cilantro (minced)
- 2 medium Tomatillos
- 1 tablespoon Apple cider vinegar
- 1 small Lime (juiced)
- 3 tablespoons Avocado mayonnaise
More TIPS about this paleo recipe in the post above!
- Preheat oven to 450 F.
Toss diced squash with olive oil and taco seasoning. Roast for 25-30 minutes, or until easily pierced with a fork.
While the squash is cooking, make the slaw by blending together the tomatillos, vinegar, lime, mayo, and jalapeno in a blender or food processor until smooth. Toss the dressing with the cabbage, apple, cranberries, and cilantro. Season with salt to taste.
Tear the kale into bite sized pieces. Place on top of the squash and continue to roast for 10-15 minutes, until most of the kale leaves are crunchy.
- Serve with your choice of tortillas, lime wedges, and sliced jalapeno.
Serving size: 2 tacos
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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So good. I improvised on the sauce since I didn’t have tomatillos. I will make this again soon since I still have squash left.