These are some of the healthiest tacos I’ve ever made.
There’s no actual beef in these tacos, yet my family was completely convinced they were the real thing.
I used Beyond Meat’s Beef-Free Crumbles in the Fiesta blend, which are ideal for tacos or chili. The product aims to replace animal protein with plant protein and does a great job of delivering a familiar, meaty texture and flavor.
Everyone who tried these tacos was fooled — always a win.
The crumbles are gluten-free, kosher, soy-free, and made with 100% non-GMO pea protein. They provide about 10 grams of protein per serving, comparable to ground beef, but contain no cholesterol and no saturated or trans fat. I found them in the frozen section of a regular grocery store, so no specialty shopping required.
The tacos are quick to prepare: combine the crumbles with taco seasoning and a splash of water, heat briefly, then spoon the filling into shells and top as you like. I used low-carb, whole-wheat fajita-sized tortillas that are about 80 calories each and rich in fiber.
I kept these tacos vegan by choosing vegan cheese and vegan sour cream, plus plenty of lettuce and diced tomatoes. Those bright pops of green and red make the plate look as healthy as it tastes.
I estimate each taco to be about 230 calories: roughly 90 for the meat-free crumbles, 80 for the wrap, 50 for cheese and sour cream, and 10 for lettuce, tomato, and salsa.
These tacos deliver classic comfort-food qualities — juicy, meaty, cheesy, and satisfying — while being plant-based and healthier than traditional versions.
Healthy Beefy Tacos
Ingredients
- one 11-ounce bag Beyond Meat’s Beef-Free Crumbles
- 2 tablespoons low sodium taco seasoning
- 3 to 4 tablespoons water
- fajita or taco shells — I used low-carb whole wheat fajita shells
- about 1 cup shredded cheese — divided (I used vegan)
- about 1 cup chopped lettuce — divided
- about 1 cup diced tomatoes — divided
- sour cream — optional for garnishing
- taco sauce — hot sauce or salsa, optional
Instructions
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Add the crumbles, taco seasoning, and water to a medium microwave-safe bowl and stir to combine.
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Cover and heat on high until just bubbling, about 1 minute, or cook covered in a non-stick skillet over medium-low heat until heated through.
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Stir, spoon into shells, and top with cheese, lettuce, tomatoes, and optional sour cream or hot sauce. Serve warm.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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Sweet Potato, Corn, and Black Bean Enchiladas — a hearty vegetarian enchilada that’s comforting and full of flavor.
Loaded BBQ Chicken Nugget Nachos (faux nuggets) — a fun party-style dish using plant-based nuggets if you prefer a vegetarian option.
This post was brought to you by Beyond Meat. Recipe, images, and opinions are my own.