Photo: Sarah Kaiser/WFIU
These raw walnut tacos are served in Napa cabbage boats for easy consumption. Garnish with pico de gallo and cilantro.
This recipe takes your traditional taco recipe and puts it on its ear. It’s raw. It’s vegan. And you’d never know the difference!
One thing that is a must for this recipe is fresh spices. Not the stuff that’s been sitting in the back of your cabinet for two years – you know who you are, spice people!
Raw Walnut Tacos
Ingredients
- 4 ounces walnut halves
- 1 teaspoon garlic powder
- 2 tablespoons fresh chili powder
- 2 teaspoons freshly ground cumin
- 2 tablespoons olive oil
- pinch salt and pepper
- 8 Napa cabbage leaves
- fresh pico de gallo
- fresh cilantro
Cooking Directions
- Toss walnuts, seasonings, and olive oil into a food processor. Pulse the contents until it becomes crumbly, just like taco meat.
- Scoop walnut meats into Napa cabbage leaves.
- Add a spoonful of pico de gallo and a fresh sprig to cilantro to each taco boat.
