Raw Tacos – what??

A good friend of mine in Australia, Tina posted on Facebook about some “raw tacos” that she was making for supper with a mouthwatering photo.
She gave me the link to the recipe she was using from http://tastespace.wordpress.com/2011/08/03/raw-tacos/ and I was so impressed when I made the dish (also adding guacamole in as below) that I’ve “cooked” it for several friends who’ve all loved it and requested that I post the recipe.
I hope you like it as much as Sally, Brenda, Sian and of course my husband Dave does.
Let me know how you get on?

I have made a few alterations to the original recipe for salsa on tastespace.
Thank you to Janet for letting me publish her recipe.

Serves 3 – 4

8 – 12 large Swiss Chard Leaves or Wholewheat Tortillas

Walnut Taco Mix

2 cups raw walnuts
2 Tbsp tamari or soy sauce
1/8 tsp (Aleppo) chili flakes
1 tsp ground cumin
1 tsp extra virgin olive oil

1. Put all ingredients in a food processor and pulse just to mix – to look like “mince”
Don’t over-blend, or you will end up with walnut butter!

Cashew “Sour Cream”

1/2 cup raw cashews, soaked overnight or at least 2 hours
juice of 1/2 lemon
1 tsp apple cider vinegar
5 Tbsp water (approx.)

1. Put all ingredients except water in a high speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!) (I use a mini Hinari Genie blender)

Raw Tomato Salsa

1 cup chopped cherry tomatoes
1 red bell pepper, finely chopped
1 small red onion, finely chopped
1/4 cup chopped fresh cilantro/coriander
1 clove garlic, crushed then finely chopped
juice of 1/2 lime
1 tsp raw honey or maple syrup
1 tsp extra virgin olive oil
pinch of Himalayan pink salt

1. Whisk the garlic, lime juice, honey or maple syrup, olive oil and salt in the bottom of a bowl and set aside.
2. Put the rest of the ingredients in a bowl, add the dressing. Fold to combine and let sit for at least 10 minutes to allow the flavours to meld.


2 ripe avocados
1/2 cup of chopped tomatoes
1 small red onion, finely chopped
1 small red chilli, finely chopped
Juice of 1 lime

Scoop the flesh out of the avocados and mash with a fork, keep the consistency slightly chunky rather than a smooth paste. Fold in the remaining ingredients. Done!

To serve the Tacos put each dish above in the centre of the table with some large swiss chard leaves or Romaine lettuce (and whole wheat tortillas if you must!) get everyone to take a leaf and pop on the taco ingredients, roll up and enjoy.

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