• Thee Burger Dude

Vegan Jack in the Box Tacos

Updated: Oct 4, 2020

A Vegan Version of the Tiny Tacos and Classic 99¢ Tacos by Jack in the Box! I also went ahead and made a Vegan Avocado Lime Sauce because these Tacos love to be dipped!

One of my favorite things to eat before going vegan was the 99¢ Tacos from Jack in the Box. I think because they reminded me of the tacos my Grandma used to make me when I was a kid. There aren't too many things better than frying a taco! In any case, the Tiny Tacos are just a smaller version of the Jack in the Box tacos I used to get, but no cheese or lettuce. But that's fine because we are gonna dip them in a super zippy Avocado Lime sauce!

The easiest part is actually making the filling. All you need to do is brown the plant-based meat, then pour in the seasoning sauce and reduce. For the Taco Shells, you gotta cut some Street Taco tortillas with a cookie cutter (you can also skip this step if you want to make bigger tacos) then you gotta warm them up on a pan so they don't crack when you fold them. After that you just put some filling in them, freeze em, then fry em!

The Avocado Lime Sauce is super good with these, but obviously it would be good with just about anything else too! It's definitely worth making so don't skip it Jack!

You can store these in the fridge or freezer for later too! I've reheated them in the air fryer at 380° F for about 5 minutes. Not sure about the oven, but I'm guessing 350° F for about 10 minutes should work!

Classic 99¢ Tacos!

Instructions for Classic 99¢ Tacos

You can also use this recipe to make the classic 99¢ Tacos too! Just use regular sized corn tortillas, some vegan cheese slices that you cut in half diagonally, and some lettuce.

I'll leave my hot sauce recipe too! The chili sauce in the hot sauce recipe is not ketchup, though it's similar. I used the one by Heinz, it looks like THIS. To put the hot sauce together, simply add all the ingredients to a saucepan and whisk to combine. Cook over medium heat, bring to a boil, and then whisk constantly for a minute or so as it boils. Remove from heat and whisk occasionally. It should thicken up as it cools. You can store in a squirt bottle or tupperware.

For the taco meat, just follow the instructions below for the main recipe, it is exactly the same as it is for the Tiny Tacos.

You'll need to fry the tortillas in a little oil for just a minute or so, just enough so they are pliable and won't crack. Then fill up one half with about 3 Tbsp of the taco meat. Gently press them together and let them rest.

Then fry them to a beautiful golden brown. You don't need a deep fryer for this, I fried them in a wide skillet. Once they are cool enough to handle, gently (and I do mean gently) open them up. Usually the meat will stick to one side of the tortilla, this will make it easy to slide in a slice of cheese. After that, press the meat down with your finger to make room for the lettuce. Add some of the lettuce and then give it some squirts of hot sauce!

Additionally, I found that I didn't have to freeze the bigger tacos before frying. I think the amount of meat keeps them pressed together enough that it's not necessary.

If you are interested in recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, please click HERE!

This post contains affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y'all. Thanks buds!


Makes about 24 Tiny Tacos

or 12 of the 99¢ Tacos

Cooking Time: 1 hour

  • 24 "Street Taco" tortillas or 12 regular corn tortillas

  • 12 oz Plant-Based Meat

  • ⁣Oil for frying⁣

Taco Sauce

  • 1 1/2 cups beefless broth

  • 1 1/2 Tbsp tomato paste

  • 1 Tbsp minced onion

  • 2 Tbsp chili powder

  • 1/2 Tbsp cumin

  • 1 Tbsp smoked paprika

  • 1 Tbsp garlic powder

  • 1 Tbsp nutritional yeast

  • 2 Tbsp masa harina

  • 1 tsp vegan worcestershire

  • 2 Tbsp chipotle in adobo

Avocado Lime Sauce

  • 2 Avocados

  • 1/2 cup vegan sour cream (or vegan yogurt, unsweetened)

  • 1/3 cup cilantro

  • 5 cloves garlic

  • 3 -5 Tbsp lime juice

  • 1 jalapeno (seeds removed for less spicy)

  • 1 Tbsp nutritional yeast

  • 1 Tbsp brine from pickled jalapeno jar (optional)

  • Salt and pepper to taste (I used about a Tbsp of garlic salt)

Hot Sauce

  • 1 1/3 cup water

  • 1/3 cup chili sauce

  • 3 Tbsp white vinegar

  • 1 1/2 Tbsp cornstarch

  • 1/2 tsp cayenne

  • 1 tsp MSG or Salt

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp white pepper

  • 1 tsp vegan worcestershire sauce

  • 1/4 tsp ground coriander

  • 1/4 tsp cumin

  • 1 tsp smoked paprika


  1. Combine all the ingredients for the Avocado Lime sauce and blend in a blender or food processor. Add more lime to make it zippier, or jalapeno to make it spicier. Set aside in the fridge.

  2. In a bowl combine all the ingredients for the Taco Sauce and whisk thoroughly.

  3. In a pan over medium heat, add a bit of oil and brown the plant based meat, about 8-10 minutes.

  4. Add the taco sauce to the pan and stir to combine. Bring to a simmer, then reduce to desired consistency. You want something close to a Sloppy Joe type of texture.

  5. Once your taco beef is cooked to your liking, remove from the pan and refrigerate.

  6. Now you can either use your tortillas as is and you'll have bigger Tiny Tacos, or you can use a cookie cutter (about 3 1/2 inches) to make them even smaller. You can use the scraps for chilaquiles or tortilla soup. Obviously if you want to make tortillas from scratch so you can control the size, go for it!

  7. Heat up a pan with some oil and warm the tortillas so they are pliable. Don't cook them too long, you don't want them to get crispy, just heated through so they will bend without cracking.

  8. Fill each tortilla with a heaping tablespoon of taco filling. Carefully fold and gently press so that the filling "glues" the taco closed. Place each taco on a cookie sheet.

  9. Once you've folded all your tacos, put the cookie sheet in the freezer and freeze for about 20 minutes.

  10. Heat up about a 1/2 inch of oil in a big skillet. Fry each taco, for about 2-3 minutes per side. Let them cool on a rack.

  11. Once all tacos are fried, serve with the avocado lime sauce and get to dippin!

  12. ENJOY!

You can store these in the fridge or freezer for later too! I've reheated them in the air fryer at 380° F for about 5 minutes. Not sure about the oven, but I'm guessing 350° F for about 10 minutes should work!

5,113 views0 comments

Don't Miss Out!

  • Instagram
  • YouTube
  • Facebook Social Icon
  • Pinterest
  • Twitter