Street tacos | Vegan | Gluten-free

The first time I made these meatless tacos, The Husband nicknamed them “flacos,” as in “fake tacos.” But flaco also means skinny in Spanish, so it’s the perfect name for these fun little tacos. Soy chorizo, vegan sour cream, shredded vegan cheese, and a variety of toppings allow you to set up a buffet and let people build their own. If you don’t tell the guys, they might not even know they’re eating vegan. You can also use my soy-free quinrizo in this recipe.

Suitable for:
vegan, gluten-free, reduced-sugar diets

Not for:
low-sodium or migraine diets

Taco bar ingredients:

Corn tortillas
Chorizo
Mushrooms
Cashew cheese (or Daiya cheddar cheese)
Vegan sour cream
Cilantro
Green onions/scallions
Salsa verde
Chunky salsa
Roasted red peppers
Sliced black or green olives

Happy game day!

All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for midweek essays and Friday giveaways (when available).

Street tacos for Super Bowl Sunday

Easy street tacos are perfect for a football party or backyard gathering.

4 from 4 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Dinner

Cuisine Latin America, Mexican

Servings tacos

Ingredients

1 cup quinoa red (175 g)
12 ounces soy chorizo (or quinrizo)
10 ounces mushrooms cremini
12 corn tortillas small

Instructions

Rinse the quinoa, drain, and cook with 2 C. (500 ml) filtered water. Bring to a boil with the lid on, then turn down to simmer for 12 minutes. Turn off the heat and let sit about 10 minutes. Fluff with a fork.
In a large skillet or saute pan, heat about 1 T. olive oil over medium heat until shimmering. Add the chorizo and the cooked quinoa and mix, stirring until hot and a little crispy.
Clean the mushrooms with a damp paper towel, then thinly slice. Cook in a large saute pan (or with the chorizo) until golden brown.
Drain and slice the peppers.
Wash and dry the cilantro (fresh coriander) and scallions, then finely chop each.
Set out all the ingredients in bowls, along with warm corn tortillas.