Raw Vegan Rainbow Tacos are the perfect way to enjoy a no-cook meal, and are perfect on a summer night. They’re also a great way to make eating salad fun!
These raw vegan rainbow tacos have become a lifesaver in our AC free apartment this summer. Even on the mornings when we wake up and it feels like we’ll end up having a pleasant day, as soon as 4:00 PM rolls around all bets are off. It’s way too hot to turn on the oven (or even the stove) from 4 – 9 PM, and there’s no way I feel like waiting on dinner until 9.
These raw vegan tacos have become a standard summer meal for us, and I hope you love them as much as we do! My favorite part (aside from them tasting amazing and being easy as heck to assemble) is that they are so meal prep friendly. I can easily shred and dice all the fillings in one go, pack the various fillings up in a glass container in the fridge, and then assemble a few whenever we get hungry.
Who else has been rocking the summer heat without AC? What have your go-to meals and heat wave coping methods been? Let me know! I’d love to hear from you.
How to Make Raw Vegan Tacos:
This recipe is so versatile. There’s only a couple of tricks to make sure they turn out well.
The first is to double the romaine leaves so that the taco boats will be strong enough to hold all of the filling.
The second tip is to thinly slice, finely chop, or shred all of the ingredients. These taco cups work best with small fillings.
I’ve given you the recipe for my favorite easy raw vegan tacos. This is really the kind of recipe that can easily be adapted based on your preferences and what you have on hand. Feel free to add in any of your favorite veggies, top with your favorite sauce, and enjoy!
What Sauce Should I Use for Raw Vegan Rainbow Tacos?
My favorite sauce for these tacos is Tahini Lime Dressing. It’s an incredibly simple dressing that’s ready in only 2 minutes.
This recipe is inherently a low fat raw vegan tacos recipe. I love adding Tahini Lime Dressing because it’s flavorful and full of healthy fats. If you’re concerned about the fat content in tahini, I’d recommend a simple Maple Dijon dressing. Just mix together 1 Tablespoon maple syrup, 1 Tablespoon Dijon mustard, and 1 Tablespoon water.
- 8 leaves romaine lettuce (washed and dried)
- ½ avocado (cubed)
- 2 radish (thinly sliced)
- 6 cherry tomatoes (quartered)
- 1 medium carrot (grated)
- 3” piece cucumber (chopped)
- ¼ red bell pepper (sliced)
- ¼ green bell pepper (sliced)
- 1 Tablespoon diced fresh cilantro
- 1 batch Tahini Lime Dressing
- ½ lime (cut into wedges, optional - for topping)
- Stack two romaine lettuce leaves together (this will help them hold their shape and support the weight of the filing).
- Fill lettuce tacos with ¼ of each filling.
- Drizzle with Tahini Lime Dressing or serve to the side.
You can find the recipe for the Tahini Lime Dressing here.
Serving Size:1 taco
Amount Per Serving: Calories: 74 Total Fat: 3.1g Carbohydrates: 11.4g Fiber: 4.7g Sugar: 5.6g Protein: 2.5g
Be sure to let me know how it goes in the comments and on Instagram @keytomylime #keytomylime and pin this recipe for later!
Looking for some more no-cook dinners for summer? Check out these no-cook meals from delish.