Vegetable oil 1 Tbsp.
Sweet onion, finely diced ⅓ cup
Lightlife® Plant-Based Ground 12 oz.
Smoked paprika ½ tsp.
Chipotle chili powder ½ tsp.
Cumin ½ tsp.
Garlic powder ½ tsp.
Salt ¼ tsp.
Corn tortillas, warmed 8 each
Tomato salsa, prepared ⅓ cup
Radishes, thinly sliced 4 each
Cilantro ½ cup
Queso or sour cream, dairy-free ½ cup


  1. In a large nonstick skillet over medium heat, add vegetable oil and onion; sauté for 3 minutes or until it begins to soften. Add Plant-Based Ground; cook for 1 minute, stirring occasionally, breaking the ground up into small pieces with a wooden spoon. Add paprika, chili powder, cumin, garlic powder and salt. Cook gently for another 5-6 minutes or until flavors are combined and the mixture has reached an internal temperature of 165ºF (74ºC).
  2. To assemble the tacos, fill each tortilla with a heaping ¼ cup of taco mixture and top with salsa, cilantro and radish. Serve warmed queso or chilled sour cream on the side.

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