Oven Baked Tacos | FoodByMaria Recipes

Vegan Meals

Oven Baked Tacos

Last Updated:

Prep

30 minutes

Cook

40 minutes

Yield

6

These deliciously crunchy and flavorful oven-baked tacos are the perfect meal for a quick lunch or dinner that will please the whole family. These tacos are made with walnut beef and can easily be made vegan. 

Oven baked tacos laying on parchment paper

Why you’ll love these oven baked tacos: 

  • Short Prep: Prep these in just 30-minutes and have them on the table in just over an hour 
  • Versatile: Fill these oven baked tacos with whatever fillings your family loves or let them make their own 
  • Vegan: This recipe is vegan-friendly but can easily be made vegetarian or even be adapted for meat-eaters

Ingredient Notes: 

Walnut Beef: I love this easy walnut beef that has the consistency of meat but is made with walnuts and spices to achieve that taco flavor you love. Walnuts are also healthy for you so this adds a protein-packed health boost to this recipe. 

Dairy: Use plant-based mozzarella cheese and egg substitute to make this completely vegan!

Oven baked tacos laying on parchment paper

How to make oven baked tacos: 

  1. For the Spicy Walnut Meat, add all the ingredients to a food processor and blend till well combined and crumb-like.  It will resemble and smell like taco meat. The texture will feel slightly moldable and easy to remove from the processor.
  2. To prepare the avocados, grab to deep bowls and put the panko + seasonings in one and the egg of choice in the other.
  3. Take the prepared avocado and begin using one hand only to dip into the wet mixture then into the dry mixture.  Place the dipped avocado onto a plate and repeat steps until each is coated.
  4. Grab a non-stick pan and heat the avocado oil on medium-high heat.  This may take up to 2-3 minutes.
  5. Add the avocado slices to the hot oil, be very careful not to burn yourself or your surroundings.  You may need to repeat this step twice, depending on the side of your pan. You do not want to overcrowd your pan. NOTE: Use a cloth when handling the pan and when flipping the avocado face the frying pan in the opposite direction you are facing/standing. Cook the avocado for about 1 minute on each side or until perfectly golden. I suggest using tongs to flip the avocado, not a spatula.  Prepare a plate with a paper towel and place the cooked avocado onto this plate to soak up any excess oil.
  6. Preheat the oven to 400F and prepare a baking tray with parchment paper.
  7. Place 6 soft tortilla shells onto the baking tray and brush the tops with olive oil.
  8. Bake for 5 minutes until slightly golden.
  9. Flip the tortillas and evenly distribute the mozzarella cheese on top of all shells.
  10. Bake for another 5 minutes until the cheese is completely melted and turns golden on the edges.
  11. Remove the tray from the oven and place 2 tbsp of spicy walnut meat in the middle.
  12. Place 1 piece of fried avocado in the middle.
  13. Fold the tortilla shell over and press down so the taco holds its shape.
  14. Brush the top of the shell with olive oil and bake for another 5 – 8 minutes.
  15. Dice your red onion and tomato into small pieces. Cut cilantro leaves from the stems and set them aside.
  16. Remove the tacos from the oven.
  17. Garnish the tacos with red onion, tomato, sour cream, salsa Verde, and fresh cilantro! YUM!!

Oven baked tacos laying on parchment paper

Expert Tips & FAQ: 

Serving: Serve the extra fried avocado pieces on the side or with dip!

Can I make these into nachos? Yes!! Use all of the same ingredients and turn this into nachos instead!!

Personalize: Add any extra toppings or seasonings you desire.

Storage: Store the elements of the tacos in the fridge separately for up to 1 week. Assemble, reheat in the oven, and garnish again to serve.

What if I’m not vegan? No problem! You can use regular cheese, eggs, and also add taco meat with taco seasoning vs. walnut beef. 

Other recipes you’ll love: 

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook!  We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.

For more amazing recipes:

Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Oven Baked Tacos

  • Author: Maria Koutsogiannis
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6
  • Category: Vegetarian
  • Method: Bake
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian

Description

This easy, crunchy, and flavorful oven baked tacos recipe is the perfect easy lunch or dinner and can be adapted to be vegan, vegetarian, or even for meat-lovers.


Ingredients

Scale

For the Avocado,

½1 cup Chosen Foods Avocado Oil

2 large avocados

1 egg or vegan egg

1 cup panko (if GF, use GF bread crumbs)

1 tbsp garlic powder

 Pinch of salt + pepper

For the Spicy Walnut Meat,

1 ½ cups walnuts

1 tsp salt

1 ½ tbsp tomato paste

1 tbsp garlic powder

1 tbsp onion powder

2 tsp oregano

2 tsp basil

1 tsp cumin

1 tsp paprika

1 tsp olive oil

½ tsp red chili flakes

½ tsp cayenne pepper

up to 2 tbsp water

6 small soft tortilla shells

2 ½ cups mozzarella cheese (grated)

1 medium tomato

½ medium red onion

2 sprigs green onion (chopped)

sour cream

salsa Verde

cilantro 


Instructions

For the Spicy Walnut Meat, add all the ingredients to a food processor and blend till well combined and crumb-like.  It will resemble and smell like taco meat. The texture will feel slightly moldable and easy to remove from the processor.

To prepare the avocados, grab to deep bowls and put the panko + seasonings in one and the egg of choice in the other.

Take the prepared avocado and begin using one hand only to dip into the wet mixture then into the dry mixture.  Place the dipped avocado onto a plate and repeat steps until each is coated.

Grab a non-stick pan and heat the avocado oil on medium-high heat.  This may take up to 2-3 minutes.

Add the avocado slices to the hot oil, be very careful not to burn yourself or your surroundings.  You may need to repeat this step twice, depending on the side of your pan. You do not want to overcrowd your pan. NOTE: Use a cloth when handling the pan and when flipping the avocado face the frying pan in the opposite direction you are facing/standing. Cook the avocado for about 1 minute on each side or until perfectly golden. I suggest using tongs to flip the avocado, not a spatula.  Prepare a plate with a paper towel and place the cooked avocado onto this plate to soak up any excess oil.

Preheat the oven to 400F and prepare a baking tray with parchment paper.

Place 6 soft tortilla shells onto the baking tray and brush the tops with olive oil.

Bake for 5 minutes until slightly golden.

Flip the tortillas and evenly distribute the mozzarella cheese on top of all shells.

Bake for another 5 minutes until the cheese is completely melted and turns golden on the edges.

Remove the tray from the oven and place 2 tbsp of spicy walnut meat in the middle.

Place 1 piece of fried avocado in the middle.

Fold the tortilla shell over and press down so the taco holds its shape.

Brush the top of the shell with olive oil and bake for another 5 – 8 minutes.

Dice your red onion and tomato into small pieces. Cut cilantro leaves from the stems and set them aside.

Remove the tacos from the oven.

Garnish the tacos with red onion, tomato, sour cream, salsa Verde, and fresh cilantro! YUM!!


Notes

Use plant-based mozzarella cheese and egg substitute to make this completely vegan!

Serve the extra fried avocado pieces on the side or with dip!

Use all of the same ingredients and turn this into nachos instead!!

Add any extra toppings or seasonings you desire.

Store the elements of the tacos in the fridge separately for up to 1 week. Assemble, reheat in the oven, and garnish again to serve.


Nutrition

  • Serving Size: 6
  • Calories: 428
  • Sugar: 2.5g
  • Sodium: 1163.8mg
  • Fat: 24.4g
  • Saturated Fat: 2.9g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 37.4g
  • Fiber: 6.8g
  • Protein: 19.4g
  • Cholesterol: 6.1mg

Keywords: shell, recipe, easy, beef

Post A Comment

Recipe rating