Three Taco Recipes for #TacoTuesday

Three vegan recipes from The Taco Cleanse: The Tortilla-Based Diet Proven to Change Your Life to make the most out of Taco Tuesday!

While people generally dread the beginning of the work and school week—we’d rather be having fun with our kids, too!—there’s nothing to dread about #TacoTuesday. We’ve got your meals for the day covered with three recipes from The Taco Cleanse: The Tortilla-Based Diet Proven to Change Your Life for breakfast, lunch or dinner, and dessert! These recipes are vegan, but if you only go meatless on Mondays, feel free to switch up some of the ingredients with your usual fare.

Mighty Migas

Fills 8 tacos

What started out as a way to use up leftover corn tortillas has become a staple of brunch tables. Migas tacos are transformational because they contain two superfoods: corn and flour tortillas. If you’ve been afflicted with collywobbles or gripe, try eating at least one migas taco a week. Because your homemade corn tortillas are probably too delicious to leave any leftovers, tortilla chips stand in here.

mighty migas taco cleanse cookbook

  • 1 Tbsp. cooking oil
  • ½ cup (70 g) chopped onion
  • 1 jalapeno, sliced into rings
  • 14-16 oz. (397-454 g) firm tofu, drained
  • 1 tsp. salt
  • ½ tsp. ground cumin
  • 1/8 tsp. black pepper
  • 1 cup (37 g) crumbled tortilla chips
  • 1 cup (170 g) seeded, chopped tomato
  • ¼ cup (15 g) nutritional yeast
  • ¼ cup (60 ml) unsweetened plant milk or water
  • ½ cup (48 g) vegan cheddar, optional
  • 8 flour tortillas    

  1. Heat the oil in a large sauté pan over medium-high heat. Sauté the onion and jalapeño for 2 minutes, or until the onion starts to soften.
  2. Crumble the tofu into the pan and sprinkle with the salt, cumin, and pepper. Cook until the tofu is dry and browned on at least one side, approximately 10 minutes. Try not to stir too often as this prevents browning.
  3. Add the rest of the ingredients, including the cheese if you’re using it, and stir thoroughly. Cook until the tomato softens and the liquid is completely absorbed. Serve in the flour tortillas.


Mexican Chopped Salad Tacos

Makes 8 Tacos

The special amino acid profile of this taco results in the perfect antioxidant-oxidant ratio.

Cumin-Lime Vinaigrette

  • ¼ cup (60 ml) olive oil
  • 2 Tbsp. lime juice
  • ½ Tbsp. agave nectar
  • ¼ tsp. cumin
  • 1 garlic clove‚ minced
  • Large pinch of salt


  • 2 cups (85 g) chopped romaine lettuce
  • 12 cherry tomatoes‚ halved
  • Kernels sliced from 1 ear of corn‚ or ³/4 cup (130 g) thawed frozen corn
  • ½ medium avocado‚ chopped
  • ½ cup (85 g) cooked black beans
  • ¼ cup (45 g) chopped bell pepper
  • ¼ cup (40 g) chopped jicama
  • 2 Tbsp. diced red onion
  • 2 Tbsp. chopped cilantro
  • 8 corn tortillas  

  1. Whisk together the vinaigrette ingredients until emulsified.
  2. Combine the salad ingredients in a large bowl. Drizzle on the vinaigrette and thoroughly mix together. (The salad and vinaigrette can be made in advance, but do not mix the two until the last minute.) Divide among the eight tortillas. Serve immediately.


Inspiring Churro-Waffle Tacos

Makes 3 churro-waffle tacos     

We at Taco Headquarters have a fondness for churros, but there are inherent issues preventing churro consumption on a Taco Cleanse. Deep-fryer temperatures can be finicky and splattering oil can be painful. Most relevant to our concerns, a churro is not a taco. The crunchy fritters emerge from the hot oil as a star-shaped extrusion, void of taco benefits. We have reformulated the batter to work in a waffle iron, allowing the finished churro to be folded in half. Fill your cinnamon-kissed churro taco with a banana and agave nectar to maintain peak levels.


  • ½ cup (106 g) sugar
  • ½ tsp. cinnamon
  • 2 tsp. cornstarch
  • 1 cup (120 g) all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 cup (240 ml) water
  • ¼ cup (60 ml) canola oil
  • ¼ cup (60 ml) agave nectar


  • 3 bananas, sliced in half lengthwise
  • Agave nectar 
  1. On a shallow plate, whisk together ¼ cup (53 g) sugar and ¼ tsp. cinnamon and set aside. Whisk together the cornstarch, flour, baking powder, salt, remaining ¼ cup sugar, and ¼ tsp. cinnamon in a large bowl. Add the water and oil to the bowl and stir until just combined.
  2. Follow your waffle iron’s directions to cook the waffles, using 2/3 cup (160 ml) of the batter for each.
  3. Press one side of each waffle into the plate of cinnamon sugar while still warm. With the sugar side up, lay 2 banana halves side by side on one half of the waffle. Drizzle with agave nectar and fold waffle in half to cradle the bananas.

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