These Mushroom-Walnut Tacos with Mango Avocado Salsa are made with a homemade plant-based taco meat that is so similar to the real deal in terms of texture, smell, taste and even how it looks. The vegan taco meat is stuffed in gluten-free tortillas and then topped with a refreshing and slightly sweet mango avocado salsa! These tacos are perfect for a quick weeknight meal and great to feed a crowd too!
It’s taco night! And no one is ever sad about tacos. My kids just love wrapping things in a warm tortilla. And I love the simplicity of these Mushroom-Walnut Tacos with Mango Avocado Salsa. It is a meal that can feed the whole crew and is not at all labor-intensive during busy weeknights.
How this amazing vegan mushroom-walnut taco meat came to be…
I landed on a homemade vegan taco meet that I couldn’t be more proud of honestly! I was feeling daring in the kitchen one night and also bored of always putting crispy chickpeas or refried black beans in my taco (really good but just wanted something more like real ground taco meat). So, I happened to have a ton of mushrooms on hand and pulsed them up a couple times in the food processor.
I started sautéing them with my favorite taco seasonings (chili powder, cumin, garlic powder, onion powder, salt and pepper) and then decided it needed something a bit more substantial and something that would add some plant-based protein to the mix. I reached for a jar of raw walnuts in the pantry and pulsed them up a couple times and added to the skillet.
The rest is history.
No one can believe how real this looks and feels. The texture, the color and especially the taste.
My Taco Bell loving husband (literally tailgated for Taco Bell to open in college) said these were the best tacos he has ever had. He loved them paired with the sweet and juicy mango salsa I whipped up. Together they are a simple match made in heaven. And unbelievably my kids went for it too! I do typically go pretty heavy on the spices when it comes to taco night so if you plan to serve these to kids or anyone that might not love spicy food then I would cut the chili powder in half. My mom was super skeptical (as she often is of my vegan creations) but she took one look and then taste and was begging me for the recipe. She said she was blown away at how much it tasted like real ground taco meat.
Why I’m loving this vegan taco meat
I love this mix of ingredients for a taco because it offers a vegetable (mushrooms), healthy fats (avocado), fruit (mango) and plant-based protein (walnuts). Altogether this is one nutritious dish that you can feel really good about serving and eating. And it just so happens to taste addictively amazing together. And my cheese-loving husband didn’t even reach for the shredded cheese. You won’t even want or miss it with all the texture and flavor going in with this combo. I promise! I always feel like when a dish doesn’t “need” cheese it really is a winner – especially Mexican food.
Let’s discuss the mango avocado salsa…
For years I have been making this homemade mango avocado salsa and I have no idea what took me so long to add it to the blog. The combination of the sweet and juicy mango with the creamy avocado is incredible.
Add in herby cilantro, pungent red onions, fresh zingy lime juice, spicy jalapeno and salt and you have yourself a super impressive homemade salsa that will turn heads.
You can dip your chips in it as a pre-meal snack and then use it to top these savory spicy tacos. When I make this salsa for the kids I simply leave out the jalapeno and they absolutely love it.
And finally the tortillas…
Tortillas are a critical component for taco night, of course. For this recipe I partnered with BFree, an innovative company that makes gluten-free and allergy friendly products. They carefully source their ingredients and make tortilla wraps that are vegan (dairy-free, egg-free), refined sugar-free, gluten-free and high in fiber. BFree wraps are super easy to find and available at Walmart.
In this recipe I’m featuring their Kids Sweet Wraps which my kids love. They are made with freshly ground sweet potato flour, which is high in antioxidants, and banana flour, which helps support your kids’ digestive health. I love their small size for my kids and they love how super soft and tasty the wraps are. The wraps can also be used for school lunches or a quick after-school sweet or savory snack.
Looking for more delicious vegan and gluten-free Mexican recipes?
Here are some of my favorite Mexican recipes (ALL dairy-free, egg-free, gluten-free, soy-free and peanut-free):
One-Pan Mexican Quinoa and Black Beans
Mexican Veggie Burrito Bowls
Creamy Black Bean and Roasted Sweet Potato Tostadas
Mango-Avocado Quinoa Salad with Toasted Pepitas
Creamy Mexican Black Bean Dip
Creamy Dairy-Free Cilantro Jalapeno Lime Sauce (this sauce would pair beautifully with tacos)
Strawberry Salsa with Avocado
My Favorite Guacamole
Creamy Spiralized Red Cabbage and Green Apple Slaw with Cilantro and Lime
Watermelon Mint Lime Slushies (Margaritas or Virgin)
Vegan Nacho Cheese Sauce
Now, let’s get to making these incredibly flavorful Mushroom-Walnut Tacos with Mango Avocado Salsa! They are vegan, dairy-free, egg-free, soy-free, peanut-free, refined sugar-free and gluten-free which makes them wonderful for serving to anyone with food allergies or food sensitivities.
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This post is sponsored by BFree Foods. All opinions are my own.
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