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Raw tacos with walnut filling (vegan)

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Vibrant raw tacos use walnuts for the taco meat. They pop with flavor. Serve them on romaine lettuce leaves in lieu of a tortilla. Ready in less than 15 minutes. Vegan & gluten free. 

Overhead raw vegan tacos with walnut taco meat, avocado, tomatoes, and bell pepper on plate.

When I lived in Los Angeles, I had a standing solo date at SunCafé in Studio City. It’s a phenomenal raw restaurant where they serve up jicama nachos, raw supreme pizzas, cashew kale shakes, and raw tacos.

You’ve got to love the wizardry of raw food that takes salad ingredients and turns them into comfort food.

I’d tuck in for a meal. Then I’d trot over to Griffith Park for a hike to my favorite overlook in Southern California.

People sometimes complain that after a vegetable-based lunch they are hungry in no time. But when raw food doesn’t shy away from fat, it’s satiating, filling, and energizing – even for a hilly hike.

Raw options where I live now are on the slim side. But luckily, it’s fast and easy to make raw tacos at home. It just takes some chopping, a few pulses in a food processor, and lunch is ready.

Raw tacos

Raw tacos on platter, walnut taco meat, and chopped vegetables.

Raw tacos pop with all of the flavors you already know & love from traditional tacos.

There’s cumin, ancho chili powder, and the bright taste of tomato. Then they’re finished with sliced avocado or a dollop of guacamole.

They’re like tacos meets salad. (Not to be confused with a taco salad. Different thing.)

I especially love raw tacos in the summer months, because I don’t have to turn on the stove. They’re ready in about 15 minutes. And they feel nice & light when it’s muggy outside.

The taco meat in these raw tacos is made with walnuts and an assortment of spices.

Surprisingly, walnuts really work as a taco filling. They can stand up to bold spices. And the filling gets a sticky, tomato-y flavor from sun-dried tomatoes.

What type of sun-dried tomatoes should I use?

For the sun-dried tomatoes, you can use oil-packed, bagged, or the kind that you rehydrate first.

I like the raw taco meat best with oil-packed sun-dried tomatoes, because it makes the filling stickier and with a stronger punch of flavor. However, if you’re avoiding oil, rehydrated or bagged sun-dried tomatoes will also work.

(At Trader Joe’s in addition to oil-packed sun-dried tomatoes, they have oil-free sun-dried tomatoes that are fully hydrated in a re-sealable bag.)

How to make raw tacos

Bowl of walnuts, sun-dried tomatoes, romaine lettuce, and spices.

Start by putting all of the following into a food processor:

  • Walnuts
  • Sun-dried tomatoes (re-hydrated in water first, if you are using dehydrated tomatoes)
  • Tamari
  • Ancho chili powder
  • Paprika
  • Onion Powder
  • Coriander
  • Cumin
  • Salt

Walnuts in a food processor with sun-dried tomatoes and spices.

Pulse or combine on low in the food processor until the walnut mixture has a crumbly, sticky texture. Stop & scrape down the sides while you combine, so that everything is evenly chopped.

Be careful not to over blend. You don’t want to turn it into walnut butter.

Walnut taco meat in a food processor.

Now it’s time to make your tacos!

For the shells, choose from any of the following:

  • Romaine leaves
  • Cabbage leaves
  • Collard leaves (with the hard center rib removed)

Vegan raw taco on plate. Platter of raw tacos in background.

Fill each taco with any of the following:

  • A smattering of walnut taco meat
  • Diced bell pepper
  • Sliced green onion
  • Diced tomato
  • Cilantro
  • Pickled jalapeño slices
  • Sliced olives
  • Avocado or easy guacamole
  • Cashew queso

In addition to being great on raw tacos, add this walnut taco meat to your vegan nacho bar as well!

Platter of romaine leaves with walnut meat, avocado, and vegetables.

Overhead raw vegan tacos with walnut taco meat, avocado, tomatoes, and bell pepper on plate.

Raw tacos with walnut taco filling

Who says that raw vegetables are only for salad? Jazz up those walnuts, romaine leaves, tomatoes, and bell peppers by turning them into mouthwatering tacos instead. Makes 4 to 6 tacos.
Print Pin Rate
Course: Main Course
Cuisine: Mexican, Vegan
Keyword: easy raw recipe, raw tacos, walnut tacos
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 4 people
Calories: 224kcal
Author: Cadry Nelson

Ingredients

  • 1 cup walnuts unsalted
  • 2 Tablespoons chopped sun-dried tomatoes oil-packed or rehydrated dried tomatoes*
  • 2 teaspoons tamari
  • ¼ teaspoon ancho chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon onion powder
  • ½ teaspoon coriander
  • 1 teaspoon cumin
  • Pinch salt
  • 4 to 6 romaine leaves or , collard, cabbage, or iceberg lettuce leaves, rinsed and patted dry**
  • 1 tomato chopped
  • 1 red bell pepper or orange or yellow bell pepper, diced
  • 1/4 cup cilantro chopped
  • 2 green onions sliced
  • Optional: Jalapeno slices, sliced olives, guacamole, or avocado

Instructions

  • To make the walnut meat, process the walnuts, sun-dried tomatoes, tamari, ancho chili powder, paprika, onion powder, coriander, cumin, and salt in a food processor until crumbled into small pieces. Take time to stop and scrape down the sides, if necessary, as you process. The mixture should be sticky and crumbly in the fingers. You don't want to blend until it's walnut butter.
  • Fill each romaine leaf (or leaf of your choice) with a scoop of walnut taco filling, chopped tomatoes, and red bell pepper. Garnish with cilantro and green onions. If using, add any optional ingredients on top.

Video

Notes

*If you're using dehydrated sun-dried tomatoes, soak them in water for a half an hour before using in this recipe.
**If you're using collard leaves, remove the center rib first. Then fold over the flap to keep the fillings from falling out.

Nutrition

Calories: 224kcal | Carbohydrates: 8g | Protein: 6g | Fat: 20g | Saturated Fat: 1g | Sodium: 195mg | Potassium: 379mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1300IU | Vitamin C: 26mg | Calcium: 67mg | Iron: 1.7mg
Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

Originally posted February 2012. Content, recipe, and photos updated August 2019.

Raw tacos with walnut taco filling: Why have salad when you can have tacos? It makes a great vegan lunch or dinner that is quick, delicious, and filling. | cadryskitchen.com

Comments

  4. Andrea says

    February 13, 2012 at 5:51 pm

    I had raw nutmeat tacos at Vida Vegan and they were amazing. Your version sounds great and I especially like the addition of the sun-dried tomatoes. Thanks for including the info about where to buy them without oil. I made a ton of dehydrated tomatoes but they are almost gone and I’d like to be able to buy something similar that’s not packed in oil.

    Reply

  7. Ashlae says

    February 20, 2012 at 7:35 am

    Ok, the tacos look and sound delicious (and ridiculously healthy) – but your bowls are absolutely gorgeous! Anthropologie? West Elm? Neither? Do tell me where you got them, please? 🙂

    Reply

    • Cadry's Kitchen says

      February 25, 2012 at 10:24 am

      Maybe you could have a variety of taco options! The walnut taco meat is ready in less than five minutes. So after you’ve chopped toppings, which would work for both, you could have one raw taco and one TVP taco.

      Reply

  10. Dianne's Vegan Kitchen says

    October 7, 2016 at 9:34 am

    I love raw tacos! I love how versatile they are. Your recipe is completely different from mine – I’m going to have to try it!

    Reply

    • Cadry says

      October 10, 2016 at 8:12 am

      Yes, so much versatility with raw tacos! And you can really taste the freshness. All of those flavors just pop. I hope you enjoy the tacos, Dianne!

      Reply

  14. Jenn says

    October 10, 2016 at 7:48 am

    I have never thought to serve tacos in collard greens, but now I’m going to. I LOVE collard greens! I also love walnuts in taco “meat.” These sound so flavorful and delicious and, a big bonus, easy!

    Reply

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