Easy Veggie Tacos with Creamy Avocado-Cilantro Sauce

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Need a quick, weeknight supper? Easy veggie tacos to the rescue!

Need a quick, weeknight supper? Easy veggie tacos to the rescue!

For the past few months my sweetie and I have lived in a gorgeous home in San Francisco, away from our regular home in Honolulu. The transition was wild and fun and busy as we set up a second home and life in the city by the bay. That whole new life included a whole new kitchen, which meant we ate a lot of quick meals while it was being created.

Despite the missing equipment and limited ingredients available as we painted, organized, shopped and fixed the house, we found time to make some pretty great meals. With the abundance of fresh veggies and fruits that SF offers, especially the magnificent avocados, it was easy to make fast, wholesome meals that got us back to packing, cleaning and organizing. But of all the meals we made, these simple tacos were my favorite.

Made with mushrooms, zucchini and sun-dried tomatoes, they are the perfect combo of hearty, simple and totally delicious. Top them with the Creamy Avocado Cilantro Sauce for an even more insanely yummy meal. I think these are best served with authentic, 6 inch round organic corn tortillas, but if you’re really hungry you can serve with rice and beans inside a full-size wrap.

Ironically, these very California style tacos are loosely inspired by two restaurants at home in Honolulu. Cocina, a small take-out taco place in Kakaako serves veggie tacos with a similar mixture of veggie, but lots of oily and dairy-based sauce. They are also similar to the vegan mushroom tacos of Sweet Home Waimanalo, a great little eatery that is no longer with us. Their tacos featuring perfectly cooked local mushrooms, veggies, and cilantro pesto will be heartily missed.

{Need more inspired Mexican-themed meals? Find Healthy Vegan Taco Salad Recipes here!}

Easy Veggie Tacos


  • 2 tablespoons olive oil
  • 1/2 cup thinly sliced onions
  • 2 cups roughly chopped mushrooms
  • 2 cups thinly sliced zucchini or other summer squash
  • 1/2 cup diced sun-dried tomatoes, soaked for one hour
  • 2 cups baby spinach or chopped kale
  • 1 (4 ounce) can sliced black olives
  • 6-8 organic corn tortillas
  • 1 batch Creamy Avocado Cilantro Sauce (recipe below)

Cooking Directions

  1. Warm olive oil in a large cast iron skillet. Add onions and cook on medium heat until very soft and just browning, about 5-8 minutes.
  2. Add mushrooms and zucchini to pan. Toss to coat, and then let cook for a full five minutes to slightly char the zucchini.
  3. Toss, and cook 5-8 minutes more, until both zucchini and mushrooms are cooked through. Toss in sun-dried tomatoes and greens.
  4. Remove from heat and toss in olives.
  5. Warm tortillas in toaster oven, in a skillet or microwave until just warm.
  6. Add mushroom filling to tacos, drizzle with Creamy Avocado Cilantro Sauce, and serve immediately.
  7. Leftovers will keep for at least 3 days in the fridge.

Creamy Avocado Cilantro Sauce


  • 1 perfectly ripe avocado, peeled and pitted
  • 1/2 cup minced cilantro
  • juice of one lime
  • salt, to taste
  • cayenne, to taste (optional)

Cooking Directions

  1. Blend up avocado, cilantro, lime juice, salt and cayenne (if using) in food processor.
  2. Alternatively, mash well with a fork. Add a few teaspoons water to make a totally smooth sauce.

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