I love grass-fed beef. Especially in tacos or on a mexican inspired salad. It is nutritious, tasty and perfect in so many dishes. Grass-fed beef contains the appropriate omega 3:6 ratio of around 1:3 whereas grain fed, confinement cattle boast a dangerous 1:6.  I could go on and on, but I’ll stop here because this recipe actually has nothing to do with beef…

What it does have to do with is tacos, but we’ll get there shortly…

I teach a “Whole Foods Gluten, Dairy and Soy-Free Cooking Class” to help educate people with food allergies/sensitivities that eating “without” doesn’t have to be tasteless, boring and mundain. Due to the classes affiliation with Loma Linda University Medical Center, we prepare vegetarian foods. Since I am not a veggie myself {duh…I opened with a paragraph dedicated to my love for beef!} it is always a challenge for me to find delicious, meat free dishes that a veg and meat eater alike would find scrumptious!

I stumbled upon a raw taco recipe on a beautiful blog, roostblog.com, I often spend way too much time browsing {oops} and I thought, “This would be perfect for class!” The recipe calls for walnuts as the “meat” and I love me some walnuts! These tree nuts are high in vitamin E and omega-3 fatty acids, not to mention a whole slew of nutrients proven to fight against heart disease and Type 2 Diabetes and amp up your cancer fighting kung fu. So I printed the recipe as a rough draft for my class and the outcome was surprising.

Let me tell you, for a taco beef meat lover {yah, I just said that} these raw tacos were delicious! And I wasn’t the only person who felt this way. The whole class raved about the recipe and how perfectly the spices complimented the taco “meat”.

I was sold and for a greater challenge I decided to make them for the hubs. He’d either love ’em or hate ’em and  I was determined to achieve the former. I changed up the recipe and added some veggies, guacamole and raw cheese to amplify the nourishing factor. Too nervous to tell him I was feeding him walnut meal as taco meat, I quietly strummed up the meal and placed it before him. Shhhhh…can you hear the crickets as I watch him take his first bite from the corner of my eye? And BAM he was in love! “What is this? This isn’t taco meat!” Ha, gotcha babe.

This recipe is especially good if you are short on time. Prep time is about 10 minutes.

Raw Tacos with fresh summer guacamole

(makes 15- 18 small tacos)

  • 3 cups raw walnuts (preferably soaked and dehydrated)
  • 1 1/2 tbsp cumin
  • 1/2-1 tsp chili powder (depending on your spice-o-meter)
  • 2 1/2 tbsp coconut aminos (made from the sap of coconut, it is a replacement for soy sauce)
  • dash of sea salt and cracked pepper
  • Butter lettuce leaves
  • Shredded carrots, diced bell peppers (any color), diced red onion
  • Salsa or pico de gallo
  • Raw cheese, shredded

Guacamole

  • 5-8 medium avocados
  • 1/2 lime
  • sea salt, cracked pepper, onion powder, garlic powder to taste
  • Tomato, diced

Place walnuts, cumin, chili powder, salt, pepper and coconut aminos into food processor and pulse for 30 seconds until walnuts resemble taco meat. Be careful not to over process or you’ll ended up with nut butter…spiced nut butter…yuck.

For the guacamole, cut open avocados, remove the pit and scrape out meat into a medium sized bowl. Put chopped tomato, lime juice and seasoning into avocados and mix to your desired chunkiness.

To asseble the tacos, place butter lettuce leaves on a plate and scoop “meat” onto each leaf. Top with shredded carrots, onions, bell peppers and desired salsa, guac, cheese etc. You can use a tooth pick to hold the tacos together. I didn’t have any so I skipped that step.

 

Enjoy these tacos with friends or family, they taste better that way! And don’t forget, shine bright!