Kim Kardashian launched a cooking demo as part of her sister, Kourtney Kardashian’s, Poosh Your Wellness Virtual Festival, which took place for the first time virtually on Saturday, May 1st.

As part of the cooking segment, Kim showed viewers how to make her favourite Plant-Based Taco Recipe made with Beyond Meat. She shared, “The thing I really love about Beyond Meat is that it has zero cholesterol in comparison to real meat and it has a third less of the saturated fat. So, there is a big difference. It’s a plant-based alternative to meat that looks like meat and tastes like meat – I’m such a fan!”

Kim Kardashian West’s Plant-Based Tacos

Recipe Type: Lunch or Dinner

Dietary Info: Vegan, gluten-free, dairy-free, soy-free

Serving Size: 8 people (2 tacos each)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


For the “meat”:

  • 1 tablespoon avocado oil
  • 2 pounds Beyond Beef
  • 2 tablespoons cumin
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 1/2 teaspoons oregano
  • 1 teaspoon kosher salt (more to taste)
  • 1/4 teaspoon ground black pepper
  • 1/4 cup water (more as needed)
  • 2 tablespoons organic ketchup
  • 2 tablespoons agave

 For the tacos:

  • Avocado oil
  • 16 Siete brand cassava or almond flour tortillas
  • Violife Just Like Cheddar Shreds
  • Dairy-free sour cream (such as Kite Hill or Follow Your Heart brand)
  • Diced tomatoes
  • Finely shredded lettuce
  • Sliced avocado
  • Cilantro (optional) *Kim prefers without cilantro
  • Small diced white onion (optional)
  • Salsa (optional)


  1. Heat avocado oil in a large skillet, preferably cast iron. Once very hot, add the ground “beef.” Brown the grounds and break up with a wooden spatula for crumbles. Add the cumin, chili powder, garlic powder, onion powder, oregano, salt, and pepper. Once the “meat” is browned, add water, ketchup, and agave. Turn heat to medium-low and continue to simmer until cooked through and most of the liquid has evaporated. Taste for seasoning and add salt and pepper to taste. Set aside.
  2. In a smaller shallow skillet, add enough avocado oil to just coat the bottom of the pan. Heat over medium heat and then add a tortilla; it should puff up and bubble with a few light brown spots. Flip to cook the other side for about 15 seconds, remove, and place on paper towels. Repeat with remaining tortillas.
  3. Assemble your tacos with the tortilla shells, taco crumbles, dairy-free cheddar shreds, dairy-free sour cream, diced tomatoes, and shredded lettuce. Add onions, cilantro, and salsa if desired.