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.
Servings: 4 people
- 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
- ¼ cup cilantro chopped
- 2 green onions sliced
- Optional: Jalapeno slices, sliced olives, guacamole, or avocado
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.
*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.
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