Description
Flavorful vegan tacos filled with a savory blend of walnuts, mushrooms, and spices that capture the essence of traditional street tacos.
Ingredients
Scale
- 1 cup walnuts
- 1 cup baby bella mushrooms
- 1 tablespoon tamari, soy sauce, or coconut aminos
- 1 tablespoon cumin
- 1/2 teaspoon chili powder
- 6 corn tortillas or large leafy greens
- Cilantro, lime wedges, pico de gallo, avocado slices, and hot sauce (optional)
Instructions
- Blend the filling: In a food processor, combine walnuts, mushrooms, tamari, cumin, and chili powder. Pulse until crumb-like texture (about 10-15 pulses).
- Heat the mixture: If desired, warm the nut mixture on low in a saucepan for 5 minutes while stirring.
- Warm the tortillas: On a griddle, heat corn tortillas for about 30 seconds per side until soft.
- Assemble your tacos: Place a spoonful of the walnut mixture on each tortilla and layer with toppings.
- Serve and enjoy! Top with cilantro, lime, pico de gallo, avocado slices, and hot sauce if desired.
Notes
Storage: Leftover filling can be refrigerated for up to a week. Reheat gently before serving. The filling can be prepared in advance for easier assembly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Blending and Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan tacos, street tacos, plant-based
