This recipe will be an adventure for even the most experienced taco connoisseur. The from-scratch corn tortillas are dehydrated and then filled with a savory 'mince' of walnuts, zucchini, and a bold blend of Mexican spices.

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

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Calories

251

Serves

6

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Ingredients

For the Tortillas:

  • 3 cups fresh corn kernels
  • 1 cup chopped onion
  • 3/4 cup ground golden flax seed meal
  • 1 cup filtered water
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon turmeric

For the Savory Mince:

  • 1/2 cup sunflower seeds, soaked for 2 hours
  • 3/4 cup walnuts, soaked for 2 hours
  • 1/2 a large zucchini, roughly chopped
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh coriander
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon sumac
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika

For the Garnish:

  • 6 lettuce leaves
  • 1 ripe avocado, finely sliced
  • 3-4 radishes, finely sliced
  • 1 carrot, grated
  • A dozen sun-dried tomatoes, roughly chopped
  • Fresh parsley to garnish
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Preparation

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.

Notes

The savory mince will keep in the fridge for 2-3 days. The is from The Unbakery.

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Nutritional Information

Per Serving: Calories: 251 | Carbs: 23 g | Fat: 16 g | Protein: 8 g | Sodium: 293 mg | Sugar: 10 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.