Healthy tacos are actually a thing. While we don’t begrudge those who want to go all in on a classic crunchy taco for Cinco de Mayo (do your thing, you wild woman!), these salad tacos would be amazing paired with our better-for-you margarita s for a Cinco celebration that won’t leave you reeling. 

These vegan  salad tacos from Food Matters are a masterpiece of delicious layers, without the cheese, cream and tortilla. Pack each component separately for a DIY Taco Tuesday at work or pile them up poolside for the ultimate weekend vibes…

Our vegan tacos may be short of a “real” taco, but it still packs a punch with fresh, zesty Mexican flavors that we can’t get enough of! We’ve ditched the mince and opted for grated sweet potato for a hearty filling, topped with some of our favorite superfood-packed Mexican side dishes!


½ onion, finely diced
1 garlic clove, crushed
3 Tbsp oil
1 large sweet potato, grated
1 tsp chili powder
2 tsp ground cumin
pinch of cayenne
salt and ground black pepper, to taste
fresh lime juice, to taste


1 cup chopped cilantro
1 avocado
1 lime, juiced
1/4 cup extra virgin olive
1/4 tsp sea salt
1 tsp ground cumin
water to thin (1/4 – 1/2 cup)


¼ cup turtle beans
¼ cup pepita seeds
¼ cup sunflower seeds
handful coriander, roughly chopped
1 medium tomato, diced
½ small red onion, finely diced
juice of 1 lime


1/2 small fresh pineapple, diced
1 fresh chili, thinly sliced
½ a bunch of fresh mint, roughly chopped
1/2 small red onion, thinly diced
juice of 1 lime


For the sweet potato mince, heat a large pan over medium heat and sauté the onions and garlic in 2 tbsp of the oil until the onions are cooked. Add the grated sweet potatoes, chili powder, cumin and cayenne and cook for about 10 minutes. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Squeeze the juice of ½ a lime over the sweet potatoes, mix, taste, and adjust with more lime and salt, to taste.

Place all dressing ingredients into the food processor and process until smooth and creamy.

Mix all Superfood Salsa ingredients together in a medium-sized bowl. Mix all Pineapple Salsa ingredients in a medium-sized bowl.

Prepare romaine lettuce leaves by removing and rinsing leaves.

Serve tacos with a scoop of sweet potato mix and top with avocado lime dressing, superfood salsa, and pineapple salsa.

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