Walnut Tacos
For the filling
2 cups coarsely chopped raw walnuts
2 tablespoons fresh lime juice
1 tablespoon finely chopped fresh cilantro
1 tablespoon water
1½ teaspoons ground cumin
1 teaspoon chili powder
¼ teaspoon chipotle chili powder (may substitute ground cayenne pepper)
½ teaspoon fine sea salt, or more as needed
¼ teaspoon freshly ground black pepper
For assembly
Twelve 6-inch corn tortillas, warmed
1 cup chopped fresh tomato
1 cup thinly sliced red cabbage
Flesh of 2 medium avocados, sliced
½ cup store-bought or homemade salsa verde (see related recipe)
½ cup Greek-style yogurt (may substitute non-dairy yogurt or non-dairy sour cream)
12 cilantro sprigs
2 limes, cut into wedges
For the filling: Combine the walnuts, lime juice, cilantro, water, ground cumin, chili powders, salt and black pepper in a food processor; pulse frequently for a minute or so, until the nuts are reduced to pebble size. Do not over-process. Taste, and add more salt as needed. The walnut crumble filling can be refrigerated for up to 1 week or frozen for up to 3 months.
To assemble the tacos, divide the corn tortillas among serving plates. Spoon about 2 tablespoons of the filling on each tortilla, then add some tomato, a few slivers of cabbage, a couple slices of avocado, a spoonful of salsa verde, a dollop of yogurt and some cilantro.
Serve with lime wedges for last-minute squeezing.
Serves 6 (makes 12 tacos)
Nutrition | Per serving (using Cooked Salsa Verde and nonfat yogurt): 410 calories, 11 g protein, 29 g carbohydrates, 31 g fat, 3 g saturated fat, 0 mg cholesterol, 260 mg sodium, 8 g dietary fiber, 4 g sugar
Adapted from "Healing the Vegan Way," by Mark Reinfeld (De Capo Lifelong Books, 2016).