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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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What Ingredients Do You Need To Make Raw Mexican Tacos With Corn Tortillas [Vegan, Gluten-Free]

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

How To Make 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.


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.


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