Raw Tacos

A refreshing summer entree — and a go-to raw food staple for any occasion. I love getting creative with this recipe and changing the theme from Mediterranean to Mexican.

Taco nut meat:

  • 1 cup raw walnuts ( soaked 2-4hours/drained )
  • 1 cup raw almonds ( soaked 6-8 hours/drained and blanched )
  • 1 tablespoon chia seeds ( ground in coffee grinder )
  • 1/4 or 1/2 cup olive oil ( cold pressed extra virgin )
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon ground cumin seed
  • 1/2 teaspoon ground coriander seed
  • 1 garlic clove ( minced )
  • 1 teaspoon braggs liquid aminos
  • 1/4 teaspoon crushed red pepper flakes
  • Sea salt and Black pepper to taste

Wraps:

  • Lettuce, Collard Leaf, Broccoli Leaf (focus on a durability and taste)

Toppings:

  • 1 small ripe avocado ( sliced )
  • 1/2 pint ripe cherry tomatos
  • 2 green onion stalks ( cut into small rounds )
  • 1/4 cup cilantro ( leaves only )
  • 1 lime ( cut into small wedges )

Instructions:
After walnuts and almonds are fully soaked and you’ve blanched the almonds (skins removed), toss both types of nuts into a food processor or blender (if no access to food processor).

Pulse for a minute, use a spatula to scrape down the sides. Add the nut meat ingredients to the nut mixture, mix well.

Serve with Lettuce leaves or Collard Leaves and fresh toppings. Enjoy!

 

NOTE: 
You might need to stop and scrape the sides so everything mixes in well. This dish can also be made into a taco salad by using mixed lettuce greens instead. Top with a vegan hemp seed dressing for a added kick!

Experiment with a variety of toppings:
Radishes, Jalapeno, Jicama, Olives…  Be creative!

-Adrianna

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