Raw Mexican Tacos With Corn Tortillas
[Vegan, Gluten-Free]

To Make the Tortillas:

1. Place all ingredients in a food processor and process them until they're well mixed and relatively smooth; a little texture is fine.
2. Make the dough into tortillas and spread them out in circles on a teflex sheet on a dehydrator tray as evenly as possible.
3. Place in a dehydrator and dehydrate them at 105°F for 4 hours.
4. Flip the tortillas and remove the teflex sheet and allow to dry for another 2-3 hours.
5. They are ready when they are dry but still soft and pliable.

For the Savory Mince:

1. Drain and rinse the seeds and walnuts and place in the food processor.
2. Pulse in the food processor a few times to break them down slightly before you add all of the remaining ingredients.
3. Process this until the mixture is well combined and relatively smooth; a little texture is fine.
4. Place the mixture in a bowl until you are ready to make the tacos.

To Make the Tacos:

1. Lay 6 corn tortillas out and add the lettuce leaves.
2. Fill the lettuce leaves with around 1 heaped tablespoon of the "mince." This helps to keep the taco firm.
3. Add the carrot, avocado, rash, tomatoes, and parsley.