Tacos are a delicious way to blend wonderful textures and flavors together. I’d say about four or five years ago I discovered walnut meat and it is an amazing meat substitute! I use it in place of everything you would use a meat style crumble for; spaghetti sauce, sloppy joes, chili and most importantly tacos!
For these tacos I used raw walnut meat as the base of the taco, if you wanted to, you could also cook the walnut meat. The toppings I used are onion, tomatoes and red cabbage, along with homemade taco sauce and lime infused sour cream which is in the following recipe. You could also add a ton of different toppings to these, jalapenos, black beans, pinto beans, vegan cheese, lettuce, spinach, or whatever delights your tastebuds.
Walnut Meat Tacos
Prep Time: 10 mins | Cook Time: 25 mins
8 gluten free tortillas or hard corn taco shells
1 medium sized tomato, chopped
1 small red onion, chopped
1 cup red cabbage, thinly sliced
1 cup of walnuts (these can be whole or pieces since you’re going to grind them up in the food processor)
1 tbsp sun dried tomatoes
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1/2 tsp sea salt
pinch of cayenne pepper
1 16 oz can of tomato sauce
1/4 cup of water
2 tbsp apple cider vinegar
1 tbsp adobo sauce from canned chipotles
1 tbsp cumin
2 tsp onion powder
1 tsp maple syrup
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cayenne
Lime Infused Cashew Sour Cream
1 cup cashews (that have been soaked overnight)
3/4 cup water
2 tsp fresh squeezed lime juice
1 tsp apple cider vinegar
1/8 tsp sea salt
Start by chopping up the tomato and onion and then thinly slicing the cabbage and set these aside.
To make the walnut meat put walnuts, sun dried tomatoes, cumin, chili powder, garlic powder, sea salt and cayenne into a food processor and pulse until you have a nice crumbly consistency.
Next in a medium sized pot over medium low heat you’ll make the taco sauce. Add tomato sauce, water, apple cider vinegar, adobo sauce, cumin, onion powder, maple syrup, garlic powder, sea salt, chili powder and cayenne and stir. Once bubbling turn down to simmer and cover, cooking for 20 minutes. Once done remove from heat and set aside.
For the lime infused sour cream you’ll make this in a blender, I use a nutribullet for this. Add all the ingredients; cashews, water, fresh squeezed lime juice, apple cider vinegar, and sea salt to a blender and blend until smooth. Put in the fridge to chill for ten minutes or you can use it immediately.
You are now ready to assemble your glorious tacos! Grab a tortilla, sprinkle on the walnut meat, then some onions, tomatoes and cabbage. Drizzle on the taco sauce and a nice dollop of sour cream and go ahead and take a nice big bite.