Soya "Mexican tacos" with vegetables, guacamole and rice

45 min
Suitable for vegans
Type of dish: Main course, Vegetables
Temperature: Hot
Cuisine type: Vegan cuisine
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Corn tortilla 15.0 ud
Olive oil 0.05 l
Onion 0.35 kg
Red pepper 0.35 kg
Textured soy 0.25 kg
Water 0.5 l
Powdered vegetable stock 0.005 kg
Soya sauce 0.075 l
Table salt 1.5 g
Ground black pepper 0.5 g
Creamed corn 0.01 kg
Siracha hot sauce 5.0 g
Guacamole 0.2 kg
lettuce assortment (mesclun) 0.1 kg
Salad tomato 0.25 kg
Rice 0.3 kg

For this recipe, the following elaborations are needed:

  • For the tacos:
    • Prepare the mexican corn pancakes or buy premade ones.
    • Soak the textured soy, drain and set aside.
    • Cut the onion, red pepper and Italian green pepper in julienne.
    • Cut the jalapeño chilli pepper into brunoise.
    • In a hot grill or frying pan, sauté the onion and peppers. 
    • Add the jalapeno chilli pepper and the soya.
    • Deglaze the frying pan with the vegetable stock, add the siracha and thicken a little with cornstarch. The sauce should be thick. 
  • For the guacamole, follow the recipe or use a good quality premade one.
  • Boil the rice.
  • Prepare the salad.
  • For the sour sauce.


  • Place three tacos per serving and serve with the soy and vegetables. 
  • Garnish with the guacamole, the rice and the salad.
  • Serve with the sour sauce.
Nutritional information (1 portion)
Fiber 16.8 g
Saturates 3.59 g
Monounsaturated fatty acids 8.06 g
Polyunsaturated fatty acids 1.24 g
Cholesterol 0.05 mg
Calcium 108.26 mg
Iron 2.6 mg
Zinc 0.53 mg
Vitamin A 144.2 ug
Vitamin C 116.46 g
Folic acid 64.97 ug
Salt (Sodium) 4299.38 mg
Sugars 8.56 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.