WALNUT TACOS
Servings: 6 (makes 12 tacos) If you’d like to keep this dish vegan, use non-dairy yogurt or non-dairy sour cream.
Make ahead: Walnut crumble filling can be refrigerated for up to 1 week or frozen for up to 3 months.
Adapted from Healing the Vegan Way, by Mark Reinfeld (De Capo Lifelong Books, 2016).
FOR THE FILLING:
2 cups (500 mL) coarsely chopped raw walnuts
2 tbsp (30 mL) fresh lime juice 1 tbsp (15 mL) finely chopped fresh cilantro
1 tbsp (15 mL) water
1 1/2 tsp (7.5 mL) ground cumin 1 tsp (5 mL) chili powder
1/4 tsp (1 mL) chipotle chili powder (may substitute ground cayenne pepper)
1/ 2 tsp (2.5 mL) fine sea salt, or more as needed
1/4 tsp (1 mL) freshly ground black pepper
FOR ASSEMBLY:
1 cup (250 mL) chopped fresh tomato
1 cup (250 mL) thinly sliced red cabbage
Flesh of 2 medium avocados, sliced
1/ 2 cup (125 mL) store-bought or homemade salsa verde
1/ 2 cup (125 mL) Greek-style yogurt (may substitute non-dairy yogurt or non-dairy sour cream) 12 cilantro sprigs
2 limes, cut into wedges
1. For the filling: Combine the walnuts, lime juice, cilantro, water, ground cumin, chili powders, salt and black pepper in a food processor; pulse frequently for a minute or so until the nuts are reduced to pebble size. Do not over-process. Taste, and add more salt as needed.
2. To assemble tacos, divide corn tortillas among serving plates. Spoon about 2 tablespoons (30 mL) of the filling on each tortilla. Then add tomato, a few slivers of cabbage, two slices of avocado, a spoonful of salsa verde, a yogurt dollop and cilantro.
3. Serve with lime wedges for last-minute squeezing.