These Raw Tacos are GREAT!  Even non-raw foodies LOVE them.  I make a batch or two of the taco meat and keep it on hand to enjoy over a salad or straight out of the jar! For a crowd or informal buffet dinner, set out taco meat, wrappers and bowls of assorted salsas, guacamole, cashew cream and vegetables and have your own fiesta -LM

For Taco Filling

  • 1.5 Cups Walnuts, soaked in water for 1-4 hours and drained
  • 2 Tbsp Cumin
  • 1 Tsp Chili Powder
  • pinch Chile Flakes
  • 2 Garlic cloves, peeled
  • juice of 1 Lime
  • Sea Salt (Celtic is best)

Place above ingredients in food processor. Pulse on and off for 10 second intervals until nut mixture resembles cooked taco “meat”

To Assemble

Taco “Shells”

  • Swiss Chard Leaves or
  • Green or Red Leaf Lettuce Leaves or
  • Ezeikel Wraps (considered by some NOT to be raw but made from sprouted grains and cooked at a low temperature)

Any or All of The Following

  • Cheesy Cashew Cream
  • Choice(s) of Salsa(s) (Tomato, Mango, Pineapple, etc)
  • Guacamole or sliced Avocado
  • Fresh Cilantro Leaves
  • Thinly sliced Green Onion
  • Thinly sliced Red Cabbage
  • Grated Carrots
  • Grated Jicama
  • Matchstick sliced Radishes
  • Shaved Red Onion
  • Diced Tomatoes
  • Any type of fine Sprouts
  • Braggs Liquid Amino Acids to drizzle on
  • Fresh Lime Wedges to squeeze onto tacos

Method

Build each Taco by placing Chard, Lettuce or Wrap on plate. Fill with various ingredient and roll or fold wrapper around fillings.  Enjoy with a glass of dry Rose wine or freshly squeezed juice-spiked Sangria.