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).