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Vegan Tiny Tacos

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Vegan Tiny Tacos like Jack in the Box! I also went ahead and made a Vegan Avocado Lime Sauce because these tacos love to be dipped!

One of my favorite things to eat before going vegan was the 99¢ Tacos from Jack in the Box. I think because they reminded me of the delicious and greasy tacos my Grandma used to make me when I was a kid.

There aren’t too many things better than a fried taco! Well, these Tiny Tacos are just a smaller version of the Jack in the Box tacos I used to get, but no cheese or lettuce. But that’s fine because we are gonna dip them in a super zippy Avocado Lime sauce!

ingredients for vegan tiny tacos

The Meat – Go ahead and use whatever store bought vegan meat you like, such as Impossible or Beyond. I’ve also provided an option to use TVP as well.

Or you can use one of my Vegan Ground Beef recipes such, as the one made with Tofu, Lentils, or Tempeh.

The Taco Sauce – For the flavorful sauce we’ll be using some pantry staples like onion and garlic powder, smoked paprika and the like! Feel free to sub whatever you need to, but most the ingredients should be fairly easy to find (in the US at least!)

The Tortillas – I used some “Street Taco” size tortillas. They are pretty small, but to get even smaller, I cut them with a 3 1/2 inch cookie cutter. This is totally optional, but recommended! Use the scraps in a Tortilla Soup or Chilaquiles!

Vegan Avocado Lime Sauce

The Avocado Lime Sauce is made with the namesake ingredients as well as garlic, cilantro, jalapeños and vegan sour cream. You can also use unsweetend vegan yogurt too.

It’s super good with these, but obviously it would be good with just about anything else too! If I have leftovers I’ll put it on just about anything! A Tofu Scramble, Breakfast Burrito, or a Chipotle Burrito Bowl would be good contenders!

how to make vegan tiny tacos

To make the Avocado Lime Sauce, simply add everything to a food processor or blender. A high speed blender will get it silky smooth, whereas a food processor will leave it a little chunky, so do whichever you wish!

Make the Taco Sauce by combining all the ingredients.

Cook your vegan meat, or rehydrate and cook your TVP!

Then pour over the taco sauce and stir to combine and cook to heat through.

If cutting your tortillas to be smaller, go ahead and do that!

Heat up the tortillas in the microwave, or in a little oil in a pan.

Add a heaping Tbsp of the meat mixture to each tortilla and fold into a taco. Add them to a parchment lined baking sheet, top with another piece of parchment, and another baking sheet. This will keep the tacos from unfolding. Freeze them for 20 minutes.

Heat up some oil in a skillet and fry the tacos until golden brown, about 2 – 3 minutes per side. Let them rest on a wire rack to cool a bit, then get to dipping!

can i air fry these tacos?

Yes! Spray them with some cooking oil and Air Fry at 380° F. Flip every 5 minutes until golden brown to your liking!

can i freeze these tacos?

Yes! Freeze them on a baking sheet for about 1 hour. Then you can store them in a freezer safe bag or tupperware. To heat them up, spray them with some cooking oil and Air Fry at 380° F. Flip every 5 minutes until golden brown to your liking!

storage / reheating

You can store these in the fridge for a few days as well. Then reheat in the Air Fryer at 380° F for about 5 minutes or until heated through and crispy again.

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Vegan Tiny Tacos

Thee Burger Dude
4.82 from 16 votes


  • 24 “Street Taco” tortillas


  • 1 1/3 cup dried TVP or 1 pound vegan meat like Impossible or Beyond or a mixture of both.
  • 1 1/3 cup beefless broth or veggie broth only needed if using TVP.

Taco Sauce

  • 1 cup vegan beef or veggie broth
  • 1 Tbsp tomato paste
  • 2 Tbsp chili powder
  • 1 Tbsp onion powder
  • 1 Tbsp cumin
  • 1 Tbsp smoked paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp nutritional yeast
  • 1 tsp MSG optional
  • 1 Tbsp masa harina or flour
  • 1 tsp vegan Worcestershire
  • 1 – 2 Tbsp. diced chipotle in adobo
  • Salt & pepper to taste

Avocado Lime Sauce

  • 2 Avocados
  • 1/2 cup vegan sour cream or unsweetened vegan yogurt
  • 1/3 cup cilantro
  • 5 cloves garlic
  • 3 -5 Tbsp lime juice
  • 1 jalapeño
  • 1 Tbsp nutritional yeast
  • 1 Tbsp brine from pickled jalapeno jar optional
  • Salt and pepper to taste


Avocado Lime Sauce

  • Combine all the ingredients for the Avocado Lime sauce and blend in a blender or food processor. Add more lime to make it zippier, or jalapeno to make it spicier. Set aside in the fridge.

Taco Meat

  • In a bowl combine all the ingredients for the Taco Sauce and whisk thoroughly.
  • In a pan over medium heat, add a bit of oil and brown the plant based meat, about 8-10 minutes.
  • If using TVP, rehydrate it in 1 1/3 cup of vegan beef or veggie broth for about 10 minutes. Then add to a pan over medium heat and cook for about 4 – 5 minutes.
  • Add the taco sauce to the pan and stir to combine. Bring to a simmer, then reduce to desired consistency. You want something close to a Sloppy Joe type of texture. If it's too thick, add a little water.
  • Once your taco beef is cooked to your liking, remove from the pan and refrigerate.

Taco Frying & Assembly

  • Now you can either use your tortillas as is and you'll have bigger Tiny Tacos, or you can use a cookie cutter (about 3 1/2 inches) to make them even smaller. You can use the scraps for chilaquiles or tortilla soup. Obviously if you want to make tortillas from scratch so you can control the size, go for it!
  • Heat up a pan with some oil and warm the tortillas so they are pliable. Don't cook them too long, you don't want them to get crispy, just heated through so they will bend without cracking. Remove from the pan.
  • Alternatively, you can also steam the tortillas in a microwave. Add them to a plate and cover with a damp paper towel and microwave for about 30 seconds.
  • Fill each tortilla with a heaping tablespoon of taco filling. Carefully fold and gently press so that the filling "glues" the taco closed. Place on a parchment lined baking sheet.
  • Once you've folded all your tacos, place another piece of parchment paper on top, followed by another baking sheet. This will keep the tacos from unfolding. Then add those to the freezer for 20 minutes.
  • Heat up about a 1/2 inch of oil in a big skillet. Fry each taco, for about 2-3 minutes per side. Let them cool on a rack.
  • Once all tacos are fried, serve with the avocado lime sauce and get to dippin!
  • ENJOY!
Keyword vegan street tacos, vegan tacos, vegan tiny tacos
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