Appetizer, Mexican

Easy Tacos with UNMEAT Burger Style ‘meat’

UNMEAT collaboration


Here is our 3rd presentation of one more UNMEAT product – Burger Style meat. This product was edible right out of the can and tasted quite delicious. It was more chewy than the Luncheon style and much better suited for a Taco. 

It was a Tuesday night and what better dinner than Tuesday Tacos! 😀 

I made a simple 4 ingredient filling – red onions, which is one of the most underrated ingredients to add oomph to any dish 😜, corn, and UNMEAT product cut into strips, before finishing off with your favorite Southwestern smoked and spicy seasoning – we used OUTRAGE From Penney’s spices. 

This Burger style product works well in a Taco. It has a good texture, does not have any flavor per se, and pretty much absorbs the seasoning we put.

To finish off the Taco, made a VEGAN cheese sauce with 3 ingredients – Almond milk, nutritional yeast, and fresh sliced jalapeño. First, mix it and bring it to a boil. Then, let it simmer until the sauce thickens. Super easy cheese sauce and no one will find out it has NO CHEESE … SSSSHHHHH 🤫

Try our other Tacos –

Sweet-sour-spicy vegan ‘chicken’ taco with a creamy tahini sauce

Seitan n Spinach Rainbow Tacos

Tuesday Tacos. Easy Tacos with UNMEAT Burger Style ‘meat’

Here is our 3rd presentation of one more UNMEAT product – Burger Style meat. Taco filling with 4 ingredients – red onions, Corn and UNMEAT product cut into strips. Finish off with your favorite Southwestern smoked and spicy seasoning. Wrap them in a taco with a drizzle of cheese sauce and enjoy!
Cook Time10 minutes
Course: Appetizer
Cuisine: Southwestern
Servings: 4


  • 4 Corn Tortilla shells Taco size

Taco filling –

  • 1 large Red Onion sliced thin
  • 1 can UNMEAT Burger style meat cut into strips
  • 1 cup Corn if using frozen, completely thawed and squeezed
  • 1 tbsp Southwestern seasoning smoked and spicy

For the Cheese Sauce –

  • 1 cup Almond Milk
  • 1 cup Nutritional Yeast
  • 1 small Jalapeno sliced


Taco filling – 

  • Start a large skillet, add some oil and fry the onions at high heat to bring some charr
  • Next add the sliced burger style meat and toss well
  • Add the southwestern seasoning 
  • Finally add the corn and toss on high heat until well combined and smoky 

For the Cheese sauce – 

  • Take a small saucepan and add almond milk
  • Add the jalapeño slices
  • Add the nutritional yeast and mix well
  • Bring to a boil and simmer 
  • Add salt if necessary
  • Turn of when sauce thickens 

To assemble the Taco – 

  • Charr the Taco shells on an open flame
  • Sprinkle cheese if desired (optional) 
  • Add a scoop of the Taco filling
  • Drizzle some cheese sauce and wrap the Taco 

Leave a Reply