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Plant-based tacos with Pico de Gallo

Tacos are great for all occasions! Here with soft tortilla bread filled with taco-spiced plant-based mince and mouth-watering sides.

Serves: 4 | Time: 40 min


Tacos plant mince

400 g VÄRLDSKLOK plant mince

1 packet (28 g) of taco seasoning

1 dl water

Rapeseed oil for frying


Pico de Gallo

4 tomatoes

1 onion (red or brown)

1 red chilli

1 lime

4 tbsp. chopped coriander

0.5 tsp. salt



4 avocados

1 pressed garlic clove

1 lime

0.5 dl fresh coriander

1 jalapeno




Lime-pickled red onion

1 red onion

1 lime

Step by step:

Tacos plant mince

  1. Fry the mince in the rapeseed oil, add the taco seasoning and water. Cook on medium heat until the water has evaporated.

Pico de Gallo

  1. Finely chop the tomatoes, onion and chili.
  2. Mix everything and stir in the chopped coriander, salt and juice from one lime.


  1. Finely chop the coriander and jalapeno.
  2. Peel, remove the seeds and mash the avocados, squeeze in the juice from one lime.
  3. Mix with the other ingredients.

Lime-pickled red onion

  1. Slice the red onion thinly, preferably with a mandolin.
  2. Squeeze out the juice from one lime and knead into the onion.
  3. Let stand for 30 minutes before serving.

Serve with

Heat the tortillas and fill your taco with the sides of your liking.

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