Garden Salad Tacos
To make her genius vegetarian taco, Alice Waters melts Monterey Jack cheese on corn tortillas, then piles them with a crunchy, colorful vegetable-and-herb salad. The fennel is thinly shaved, which is best done on a mandoline.
Tofu-and-Vegetable Tacos with Eggplant-Ancho Spread
Chef Alyssa Gorelick wraps grilled vegetables and tofu in tortillas with an eggplant-and-ancho-chile spread that gives the tacos a rich, smoky taste. The spread is also delicious as a dip with pita chips.
Scrambled Egg and Swiss Chard Tacos
These delicious vegetarian tacos are packed with scrambled eggs, sauteed Swiss chard and tomatoes, then topped with salsa verde and sour cream.
Tacos with Aromatic Red Rice, Brussels Sprout Slaw and Creamy Tarragon-Orange Dressing
Besides the concept of filling a tortilla shell with various ingredients, not much is left of traditional tacos in this recipe. These tacos are vegan, but they are so full of bright and warming flavors that you'll hardly notice. Each component is sufficient enough to be served on its own. The red rice and lentils can make for an excellent side dish, the brussels sprout slaw can accompany any meal as a salad, and even the creamy orange dressing can be used with other salads or as a dip. When combined in your favorite tortilla, the components create an explosive flavor combination guaranteed to brighten up any cold day. Exclude tarragon if the flavor is not for you.
Crunchy Tofu Tacos
From his Pepto-pink truck, Joe Kim of the Flying Pig sells French-Asian tacos and sliders all around L.A., playfully combining ingredients like the fried tofu and peanuts here.
Fresh Cabbage and Avocado Tacos with Queso Fresco
Using a mix of red and green cabbages makes these refreshing vegetarian tacos even more colorful.
Falafel Tacos with Spiced Citrus Crema
In this fun Middle Eastern-meets-Mexican gluten-free dish, Silvana Nardone serves falafel in corn tortillas with sour cream that she doctors with citrus juices as well as cumin and fennel.
Kale, Black Bean and Red Chile Tacos with Queso Fresco
According to chef Rick Bayless of Frontera Grill in Chicago, most tacos in Mexico are "warm tortillas wrapped around anything: a flavorful stew, grilled steak, scrambled eggs or salady stuff." Here, he fills tortillas with a quick stewy braise of greens and beans in a rich guajillo chile sauce.