Located in the Ecotrust building in the Pearl, Republica demonstrates its prowess in guisados and masa with a knockout vegan option — a rich, earthy mushroom adobo with intense depth of flavor and lingering fiery notes that are contrasted by creamy avocado. The extra-soft house-made tortillas are especially memorable, not just for its multicolor hues and giant size, but how each masa offers a nutty, almost sweet flavor complement to the savory mushroom filling. The restaurant offers takeout and outdoor seating.

In addition to the ramen menu that lures diners to Williams, Kayo’s Ramen Bar offers a creative Japanese twist on tacos, serving familiar flavors and ingredients from the shop’s popular ramen bowls. Corn tortillas arrive filled with grilled tofu, slathered in house-made matcha mole or mala sauce, topped with pickled ginger, sliced cucumber, and chopped daikon. The restaurant is open for takeout, delivery, and patio dining.

Polo Bañuelos and Carlos Reynoso, behind the pop-up Mis Tacones, describe their tacos as a mashup of Los Angeles street style and Baja California, Mexico style. Their tortillas are hand-pressed to order, then filled with extra juicy al pastor, asada, and cilantro-lime-marinated house-made seitan, dressed with chipotle crema and salsas. Inspired by Gay4U in Oakland, Mis Tacones provides free meals to trans people of color, and plans to set up a pay-it-forward system soon. Catch some of Portland’s most exciting vegan tacos at Local Lounge every first and third Saturday of the month, and follow along on Facebook and Instagram for announcements.

Well known for its menu of vegan, vegetarian, and meat tacos, Los Gorditos offers a number of meatless options, including fajita veggies, tofu chunks, grilled soy curls, and soy chorizo. Tacos arrive with onion and cilantro, but diners can add on more toppings like jalapenos, refried pinto beans, vegan cheese shreds, and vegan sour cream. Online ordering is available at multiple locations.

Since opening a shop on Morrison, Plant Based Papi has garnered attention for its vegan takes on seafood dishes and In-N-Out burgers. However, Jewan Manuel’s pop-up began with tacos, which remain the heart of the menu on Tuesdays. The selection rotates, but one can expect to find comforting creations, from chicken-fried jackfruit tacos drizzled with agave habanero sauce to crispy jackfruit birria tacos served with consome for dipping, and even a taco loaded with the restaurant’s popular jalapeno mac with cashew cheese. The menu is announced on Instagram.

Although Tight Tacos’ Instagram feed is mostly dominated by burrito cross sections, the tacos, served on soft, hand-pressed tortillas, are still a major attraction. Out of the meatless fillings, the soy chorizo and cleverly named Impastor — adobo-marinated cauliflower instead of pork — pack the most flavor. Tacos are topped with plenty of minced onions and cilantro, but customers can add on a mountain of guacamole too. Online ordering for pickup is available at both the Zipper and Division locations.

At La Taquiza Vegana, Nicholas Eiser Vela and Devyn Marie serve four distinct tacos representing a range of Mexican street food flavors: adobo-marinated soy curl al pastor, slow-cooked jackfruit birria, mushroom-tempeh chorizo with potatoes, and grilled cactus and onions with ancho oil. Served on rustic house-made tortillas, the fillings are topped with pico de gallo, chopped pineapple, and dollops of guacamole. Keep an eye on Instagram as the cart regularly announces specials, like crispy birria con consomé. The cart will soon reopen at the Scout Beer Pod on Glisan.

This Latin American restaurant on Division serves a number of vegan and gluten-free dishes, including the beer-battered banana blossom tacos dressed with coconut cream and house-made orange habanero sauce. Soft with a flaky and fibrous texture, banana blossoms are reminiscent of fried fish when fried to a crispy golden brown. To round out the meal, diners can add on the refreshing coconut ceviche with plantain chips and cocktails from Mestizo’s mezcal and tequila-heavy bar menu. Call (503) 384-2273 to make dine-in reservations.

Veggie lovers can score vegetable-heavy tacos packed with roasted cauliflower and smoked tofu at this family-friendly chain out of Eugene. Tacovore’s current herbivore special includes braised leeks, rainbow chard, and asparagus slaw, with generous dollops of serrano-mint cashew crema. The restaurant is open for takeout and outdoor dining.

Chef Amalia Sierra’s Oaxacan moles and crunchy tlayudas are highly praised, but her tacos are just as enjoyable. Like many other Portland restaurants, Tierra del Sol uses Portland-based Three Sisters Nixtamal, but the unmistakable flavor of blue corn stands out in these house-made tortillas. There are three meatless fillings — mushroom, cactus, and veggie stew — which come sprinkled with toppings like pico de gallo, avocado, onions, and cilantro. Tierra del Sol has two locations: a spot at Rocket Empire Machine food hall in Montavilla and a cart at Portland Mercado on Foster.

Best known for its tropical nachos and vegan loco moco, Sharks Cove food cart serves up panko-breaded “shrimp” tacos on Tuesdays. Crispy on the outside, succulent on the inside, the pea protein shrimp is accompanied by shredded coconut, mango chunks, house-made habanero-pineapple hot sauce, and house-made apricot pineapple sauce. Not only are these some of the most colorful tacos in town, it’s a satisfying animal-free alternative to traditional shrimp tacos.