Walnut Tacos

 

This plant-based version of Tacos provides a heart-healthy, brain-boosting take by substituting out the ground meat with walnuts! Yes, I said that right. walnuts. When soaked and ground, then mixed with your favorite and traditional mexican seasoning, you won’t even know the difference! The consistency and taste will pleasantly surprise you!

For the mexican seasoning:

• 2 Tbsp (25 mL) chili powder
• 1 Tbsp (15 mL) ground cumin
• 1 1/2 tsp (7 mL) ground coriander
• 1 1/2 tsp (7 mL) paprika
• 1 tsp (5 mL) onion powder
• 1 tsp (5 mL) garlic powder
• 1/2 tsp (2 mL) cayenne
• 1/2 tsp (10 mL) salt

For the filling:

• 2 cups (500 mL) walnuts
• 2 Tbsp (25 mL) olive oil

For the sauce:

• 1/2 cup (125 mL) raw macadamia nuts
• 1 chipotle pepper
• 2 Tbsp (25 mL) adobo sauce from peppers

For the taco shell:

• 1 head bibb lettuce, leaves separated

Optional toppings:

• 1 avocado, peeled, pitted
• finely diced red onion
• diced tomato
• sunflower sprouts
• shredded red cabbage
• cilantro leaves

 

To make the mexican seasoning, stir all ingredients together in a small bowl. Store in a tightly sealed jar. Only use about 1/2 to 1 tablespoon for this recipe as your taste buds . Store the rest for a later date.

To make the taco filling, soak the walnuts in water for about an hour. Drain thoroughly. Process soaked walnuts to the texture of cooked ground beef/turkey. With the processor running, pour in the olive oil. Scrape into a serving bowl and stir in the mexican seasoning.

To make the sauce, blend all ingredients in a high-speed blender until smooth. Scrape into a serving bowl.

To serve, spoon some of the walnut mix onto a lettuce leaf. Then spoon some of the sauce over the walnuts and top with toppings of your choice.