Raw Walnut Tacos

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).

Add the taco ingredients to your food processor.

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.

Pulse several times until a the mixture forms a crumbly “ground meat” consistency.  Do not over blend.

Add to your romaine leaves, garnish and enjoy!!


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

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 heat until warmed through.

Add fresh cilantro and salt and pepper to taste.  Stir and add to your tacos!


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

Related Recipes:

Honey-Lime Sweet Potato Taco Salad



Chunky Veggie Tacos



One-Pan Mexican Quinoa


Join the Conversation

  • http://carlabirnberg.com/2015/06/18/my-four-types-of-friends/ CARLA

    (shouting sharing making!!)

    • http://jenchoosesjoy.com jenchoosesjoy

      I was just as excited when I made them!!

  • http://www.runningnreading.com Running ‘N’ Reading

    This is such a wild idea, Jen; I love it! I would NEVER have thought to do this, yet I love walnuts and they are so healthy for us. Thanks so much for sharing this recipe and I’m so excited to hear that it turned out well! Woo hoo! More tacos!! 😉

    • http://jenchoosesjoy.com jenchoosesjoy

      I was pleasantly surprised!

  • Jen B.

    This recipe looks awesome, I think I’m going to try it next week when my husband is away for work! I’m guessing if I can’t find the coconut aminos I can just use the light soy sauce?

    • http://jenchoosesjoy.com jenchoosesjoy

      Light soy should be a great substitute!

  • http://www.pawsandpavement.com Sheena @ Paws and Pavement

    That is such a unique recipe. I tried coconut aminos recently and love it. I live that its less saltier than soy sauce too.

    • http://jenchoosesjoy.com jenchoosesjoy

      I think I’ll use the coconut aminos from now on in place of soy. I really like the flavor!

  • http://cupcakesandmiles.wordpress.com cupcakesandmiles

    Wow! What an interesting concept! They sound delish though!