Crispy Polenta Tacos
These crispy polenta tacos are a fun, hearty twist on traditional tacos, and I adore how they’re both comforting and satisfying while being completely plant-based.
I remember the first time I made these tacos; I was trying to impress a few friends with something different.
The polenta forms a crispy shell that’s perfect for holding all the vibrant fillings, and it’s so easy to whip up.
Plus, they’re gluten-free and full of flavor!
I love how versatile they are—you can mix and match the toppings based on what you have on hand.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using quick-cooking polenta because it makes this recipe so much easier! You can also try different beans or veggies based on what you have—chickpeas or corn would work great, too. And if you're not a fan of cilantro, feel free to swap it out for parsley.
Tips & Notes
- •I like to keep the polenta shells slightly thicker for a heartier bite, but feel free to adjust to your liking.
- •If you want extra crispy edges, brush a little olive oil on the polenta before baking.
Recipe Variations
- •Sometimes I'll add some corn or jalapeños into the filling for a bit of sweetness or heat.
- •You can also top these with a drizzle of cashew cream if you're feeling fancy!
Storage & Freezing
Store any leftover polenta shells in an airtight container in the fridge for up to 3 days. Reheat them in the oven to bring back their crispiness before filling again.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can prepare the polenta and filling in advance and just bake the shells when you're ready to serve.
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These crispy polenta tacos are a fun, hearty twist on traditional tacos, and I adore how they’re both comforting and satisfying while being completely plant-based.
Ingredients
Instructions
- 1
In a medium saucepan, bring the 4 cups of water (or broth) to a boil.
- 2
Once boiling, gradually whisk in the polenta to avoid lumps. Reduce heat to low and cook, stirring frequently, for about 5-7 minutes until thickened.
- 3
Remove from heat, stir in 1/2 teaspoon salt, and let the polenta cool slightly.
- 4
Meanwhile, heat olive oil in a skillet over medium heat. Add the diced bell pepper and zucchini, and sauté for about 5-7 minutes until tender.
- 5
Add the black beans, cumin, smoked paprika, and adjust the salt if needed. Cook for another 3-4 minutes, stirring occasionally.
- 6
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 7
Once the polenta has cooled enough to handle, spread it onto the prepared baking sheet into taco-shaped shells (you can use a cookie cutter or form them by hand). Aim for about 1/4 inch thickness.
- 8
Bake the polenta shells for 20-25 minutes until crispy and golden, flipping halfway through.
- 9
Once baked, fill each polenta shell with the sautéed vegetable and black bean mixture.
- 10
Top with fresh cilantro, avocado slices, and a squeeze of lime. Enjoy!
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