Description
Delicious and nutritious raw tacos featuring a flavorful walnut taco filling seasoned with a blend of spices. This quick, no-cook recipe is perfect for a light, healthy meal served on crisp romaine or other leafy greens, garnished with fresh veggies and optional toppings like jalapeño slices or guacamole.
Ingredients
Scale
Walnut Taco Filling
- 1 cup walnuts (unsalted)
- 2 Tablespoons chopped sun-dried tomatoes (oil-packed or rehydrated dried tomatoes)
- 2 teaspoons tamari
- ¼ teaspoon ancho chili powder
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- ½ teaspoon coriander
- 1 teaspoon cumin
- Pinch salt
Vegetables and Garnishes
- 4 to 6 romaine leaves (or collard, cabbage, or iceberg lettuce leaves, rinsed and patted dry)
- 1 tomato (chopped)
- 1 red bell pepper (or orange or yellow bell pepper, diced)
- ¼ cup cilantro (chopped)
- 2 green onions (sliced)
- Optional: Jalapeño slices, sliced olives, guacamole, or avocado
Instructions
- Prepare Walnut Meat: Process the walnuts, sun-dried tomatoes, tamari, ancho chili powder, paprika, onion powder, coriander, cumin, and salt in a food processor until the mixture breaks down into small, sticky, crumbly pieces. Be careful not to blend too much to avoid turning the mixture into walnut butter. Stop and scrape down the sides as needed to ensure even processing.
- Assemble Tacos: Place a scoop of the walnut taco filling onto each romaine leaf (or a leaf of your choice). Add chopped tomatoes and diced red bell pepper on top.
- Garnish and Serve: Sprinkle each taco with chopped cilantro and sliced green onions. Add optional toppings like jalapeño slices, sliced olives, guacamole, or avocado as desired. Serve immediately for the freshest taste and crunch.
Notes
- Use oil-packed sun-dried tomatoes for more flavor, or rehydrate dried tomatoes by soaking them in warm water if oil-packed are not available.
- You can substitute romaine leaves with collard greens, cabbage, or iceberg lettuce depending on preference or availability.
- This recipe is best served fresh to maintain the crispness of the greens.
- Store any leftover walnut meat in an airtight container in the refrigerator for up to 3 days.
- Adjust spices according to your heat preference.
- Prep Time: 12 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican-inspired
Keywords: raw tacos, walnut taco filling, vegan tacos, no-cook taco recipe, healthy tacos, plant-based tacos, raw vegan recipes
