Peas Tacos: The Easiest Vegan Taco Recipe EVER!

Peas tacos! That's right, we're putting peas in tacos, and you're going to love it. This isn’t your average taco filling. It’s a vibrant, surprisingly delicious twist on a classic comfort food. My grandmother used to sneak peas into everything, and while I sometimes rolled my eyes as a kid, now that I’m a recipe developer, I understand her genius. These peas tacos are a tribute to her resourcefulness, a reminder that simple ingredients can create extraordinary meals. Prepare to have your taco world rocked!

Why You Will Love This peas tacos Recipe

These peas tacos are pure comfort food, but also surprisingly quick and easy to make. They come together in under 30 minutes, making them perfect for a weeknight meal. The sweetness of the peas paired with the savory spices and creamy sauce creates a flavor explosion in your mouth. I love making these for friends because they always express doubt, then devour them with gusto. It's the element of surprise that makes them so fun!

Plus, they offer a delightful vegetarian option for taco night. If you're looking for other fun vegetarian taco variations, be sure to check out my recipe for Spring Vegetable Tacos!

Ingredients Needed for This peas tacos Recipe

For the Peas Filling:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 (10 ounce) package frozen peas, thawed
• 1/4 cup vegetable broth
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro, chopped, for garnish

For the Taco Assembly:

• 12 corn or flour tortillas (6-inch)
• Your favorite taco toppings: shredded lettuce, diced tomatoes, avocado, sour cream, salsa, crumbled cheese etc.

How to Make This peas tacos Recipe

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using) and cook for 1 minute more, until fragrant.
2. Add the peas and vegetable broth to the skillet. Bring to a simmer, then reduce heat and cook for 5 minutes, or until the peas are tender.
3. Mash about half of the peas with a fork or potato masher to create a creamier texture. This is key to the overall mouthfeel.
4. Season with salt and pepper to taste. Stir in the lime juice.
5. Warm the tortillas according to package instructions. I prefer charring them lightly on an open flame for extra flavor and texture.
6. Fill each tortilla with the peas mixture and your favorite taco toppings.
7. Garnish with fresh cilantro and serve immediately. If you're grilling something else, why not whip up some Grilled Shrimp Tacos as well?

How to Serve This peas tacos Recipe

These peas tacos are delicious served with a variety of toppings. I love to offer a taco bar so everyone can customize their own. Consider setting out bowls of shredded lettuce, diced tomatoes, avocado, sour cream, salsa, pickled onions, and different types of cheese. A sprinkle of cotija cheese adds a lovely salty finish.

For a complete meal, serve alongside Spanish rice, black beans, or a simple side salad. And don't forget the chips and guacamole!

How to Store This peas tacos Recipe

Leftover peas filling can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

I don't recommend freezing the filling, as the peas can become mushy when thawed.

Assembled tacos are best enjoyed immediately, as the tortillas can become soggy over time.

Tips to Make This peas tacos Recipe

• Ingredient swap: If you don’t have vegetable broth, you can use chicken broth or water.
• Success tip: Don't overcook the peas, as they can become mushy. They should be tender but still have a slight bite.
• Common mistake to avoid: Using too much liquid. The filling should be thick enough to stay in the tortilla without spilling.
• Pro tip: Toasting the tortillas before filling them adds a wonderful depth of flavor and prevents them from getting soggy.

Helpful Notes for This peas tacos Recipe

Feel free to adjust the spices to your liking. If you’re not a fan of spice, omit the cayenne pepper. If you like things extra spicy, add a pinch of red pepper flakes.

For a creamier filling, you can add a dollop of sour cream or plain Greek yogurt to the skillet along with the peas.

Don’t forget the importance of fresh cilantro! It adds a bright, herbaceous note that perfectly complements the other flavors.

Variation of This peas tacos Recipe

• Seasonal twist: In the spring, use fresh peas instead of frozen for an even brighter flavor.
• Optional version: Add crumbled feta cheese to the filling for a salty, tangy twist. Or, mix in some cooked quinoa for added protein and texture. Want a main course protein taco? You may enjoy this Air Fryer Chicken Tacos recipe, too!
• Creative modification: Turn the peas filling into a delicious vegetarian taco salad by serving it over a bed of lettuce with your favorite toppings.

Frequently Asked Questions

Conclusion

I hope you enjoy these surprising and delightful peas tacos as much as I do! They are a testament to the fact that delicious food doesn't have to be complicated, and sometimes the most unexpected combinations are the most rewarding. Don't be afraid to experiment with your toppings and make these tacos your own! Please leave a comment below and let me know what you think. I can't wait to hear about your peas tacos adventures!

Peas Tacos: The Easiest Vegan Taco Recipe EVER!

These Peas Tacos are a fun, flavorful vegetarian dinner. Sweet peas combine with savory spices and your favorite toppings for an easy weeknight meal!

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 12 tacos
Category: Main Course
Cuisine: Mexican inspired
Diet: Vegetarian

Nutrition:

Calories: 250
Protein: 8g
Carbs: 30g
Fat: 12g

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 (10 ounce) package frozen peas, thawed
• 1/4 cup vegetable broth
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro, chopped, for garnish
• 12 corn or flour tortillas (6-inch)
• Your favorite taco toppings: shredded lettuce, diced tomatoes, avocado, sour cream, salsa, crumbled cheese etc.

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using) and cook for 1 minute more, until fragrant.
2. Add the peas and vegetable broth to the skillet. Bring to a simmer, then reduce heat and cook for 5 minutes, or until the peas are tender.
3. Mash about half of the peas with a fork or potato masher to create a creamier texture.
4. Season with salt and pepper to taste. Stir in the lime juice.
5. Warm the tortillas according to package instructions.
6. Fill each tortilla with the peas mixture and your favorite taco toppings.
7. Garnish with fresh cilantro and serve immediately.

Notes

• Feel free to add other veggies such as corn, carrots or zucchini.
• If you like more heat, add 1/2 tsp of cayenne pepper.
• You can swap out the tortillas for crunchy taco shells if desired.