First, let me say that I was pretty skeptical to try this recipe. Yes, I’m a vegetarian, but raw walnut tacos is taking it to another level. I was SO wrong. These tacos rock and they’re easy! Just add the ingredients in your food processor and pulse. That’s it! They’re also super flexible. The walnut “meat” makes a great base for your favorite toppings. I added black beans and corn to mine (recipe at the bottom of this page).
In case you haven’t cooked with coconut aminos, it’s a healthier alternative to soy sauce. You can buy it in the asian foods section of your grocery.
8 large romaine leaves
2 cups walnuts
1 tablespoon cumin
1 tablespoon coriander
2 tablespoons balsamic vinegar
1 tablespoon coconut aminos
Dash of paprika
Dash of garlic powder
Dash of black pepper
Optional toppings: black beans, corn, avocado, salsa, Greek yogurt, cojita or queso fresco, jalenpenos, tomatoes, fresh cilantro, fresh lime juice
Thoroughly wash and drain the lettuce in a colander or on a paper towel and set aside while preparing the remaining ingredients.
Combine all taco ingredients in a food processor.
Pulse several times until crumbly, making sure not to overblend.
Spread the walnut taco meat on the romaine leaves in equal servings.
Garnish the walnut taco meat with desired toppings.
Lime Black Beans and Corn
1 can black beans; drained and rinsed
1 cup frozen corn kernals
juice from 1/2 lime
1 Tablespoon cumin
fresh cilantro; chopped
salt and pepper; to taste
Add the rinsed black beans and corn kernels to a medium pot. Add the cumin and juice from half a lime. Stir and cook on medium until warmed through.
Add fresh cilantro and salt and pepper to taste. Stir to combine and serve.
Recipe adapted from: Marco Borges