Tacos are delicious, no matter what way they come. They are social food and finger food. Who doesn’t love that? For this recipe, we are leaving the meat, tortillas, and cheese alone and swapping them for much healthier options. Spices and fresh ingredients are your friends in this recipe to achieve those bold, signature flavors you know and love.
- Prep Time:2h
- Total Time:2h
- Yield: 2-4 people
- Category: Entrees, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
Taco Nut Meat
- 2 c raw walnuts
- 1 1/2 c dehydrated sun-dried tomatoes (not in oil)
- 2 cloves of garlic
- 1 1/2 tsp. cumin
- 1 tsp. mesquite powder
- 1/4 tsp. chipotle chili powder
- 1/4 tsp. cayenne pepper
- 5/24 tsp. Himalayan salt
Cashew Sour Cream
- 1/2 c raw cashews, soaked
- 1/3 c water
- 1/2 tsp. lemon juice
- 1/2 tsp. apple cider vinegar
- 3/4 tsp. nutritional yeast
- 1/4 tsp. sea salt
Guacamole
- 2 ripe avocados
- 1 tbsp. lemon juice
- 1/3 c cilantro, chopped
- 1/2 tsp. garlic powder
- 1/2 tsp. cayenne pepper
- 1/2 tsp. sea salt
Pico de Gallo
- 4 roma tomatoes, diced
- 1/2 red onion, diced
- 4 green onions, chopped
- 1/4 c cilantro, chopped
- 1 tbsp. lime juice
- 1/4 tsp. sea salt
Instructions
Taco Nut Meat
- Soak sun-dried tomatoes for 2 - 4 hours and drain.
- Combine all ingredients in a food processor and pulse until a chunky consistency forms.
Cashew Sour Cream
- Soak cashews for 1 hour, rinse and drain.
- Combine all ingredients in a high speed blender until smooth.
Guacamole
- Combine all ingredients in a food processor until smooth. If you like a more chunky guacamole, pulse ingredients until combined.
Pico de Gallo
- Combine all ingredients in a bowl and mix well.
- Notes: Serve with romaine lettuce leaves or butter lettuce leaves in place of tortillas! Recipes can be stored in a mason jar in the fridge for up to 3 days.
