These have to be the most refreshing and satisfying tacos I have ever tasted! It’s a simple, basic, easy recipe, except for one slightly time consuming step: very thinly slicing up the jicama. But I have confidence in you, and know you will be enjoying these in no time!
Raw Taco Shell Recipe:
- 1 jicama*
- sea salt
*jicama is a starchy veggie, not advised for those on the AS low starch diet
Peel jicama. Thinly slice into round “tortillas”. You can use a mandoline slicer (if you have one wide enough, mine isn’t) or use a sharp “pink” knife (this is what I did) to very slowly slice super thin rounds. Just take your time, and you will get the hang of it! If you really want to crank the slices out easily, I have found using a meat slicer to be the easiest way to get ready for a big dinner party, and I recently ordered this one. Massage each slice with a little bit of sea salt, then stack and let rest for about 15 minutes. Once the jicama goes limp, you can rinse each slice off in running water, then let rest in a bowl of water in the fridge until ready to use.
Walnut Taco Meat:
- · 1 cup raw walnuts (or pecans)
- · 1 TBS tamari or coconut aminos
- · 1/2 tsp cumin
- · 1/4 tsp chipotle or chili powder
- · 1 clove fresh garlic, minced
If you have time, it’s best to soak your walnuts for 8 hours, then dehydrate for about 12 hours.
Pulse ingredients together in a food processor until you have a crumble. Don’t over process. Let marinate for an hour or overnight. If you don’t have a food processor, just chop the walnuts, and mix with the other ingredients.
Taco Toppings Pictured:
- shredded carrot
- shredded cabbage (massage in a little sea salt & lime juice)
- pickled or fresh red onions
- chopped fresh cilantro
- chopped green onions (scallion)
Other Topping Options:
- sliced avocado
- raw vegan hemp nacho cheese
- fresh tomatoes or salsa
- rawified bean dip
- cashew sour cream
Taco night will never be the same again! xoxo