Description
Vegan street tacos filled with a walnut meat, pico de gallo and avocado are the best! No soy or processed meat here, just clean and simple ingredients. Everything works together making this a great taco night meal! You can also make these tacos raw by using leafy lettuce for the shell.
Ingredients
Scale
Taco Nut Meat
- 1 cup walnuts
- 1 cup mushrooms (I used baby bellas)
- 1 tablespoon tamari, soy sauce or coconut amino’s
- 1 tablespoon cumin
- 1/2 teaspoon chili powder
To Serve
- 6 corn tortillas or 6 leaves butter, romaine or other large leafy greens for raw taco wrap
- cilantro, to serve
- lime wedges, to serve
- pico de gallo (use pre-packaged for convenience), to serve
- avocado slices, to serve
- hot sauce - tapatio, sriracha or your favorite hot sauce, to serve (optional)
Optional sides:
- Black Bean Corn Salad (use half recipe)
- Quinoa Spanish Rice
- Easy Refried Beans
Instructions
Nut meat (makes 6 tacos):
- Place all ingredients in food processor/blender and pulse until you have chunky crumbles. Don’t over process or you will have a nut mushroom pate, which wouldn’t be so bad but we want a crumbly effect here. For visual steps, see this Walnut Meat recipe.
- Optionally, heat the nut meat on low just until warm in a small saucepan. You don’t want to overheat or the mushrooms will cook too much, just slightly warm it. I find both ways, warm and room temp, to be just as appealing. Makes enough for 6 tacos.
Warm your tortillas on the griddle or skillet for 30 seconds per side.
Serve: Layer tortillas with walnut meat and toppings of choice. However you craft your plate, enjoy!
Looking to add a creamy sauce? Try this Vegan Cashew Sour Cream or Sriracha Cashew Cream.
Notes
Nutrition information is calculated using corn tortillas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Entree
- Cuisine: Mexican, Tex-Mex