WALNUT TACOS

Makes: 12 tacos (six servings) If you’d like to keep this dish vegan, use non-dairy yogurt or non-dairy sour cream. Make ahead: The 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: 12 6-inch (15-cm) corn tortillas, warmed 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 nondairy 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 the tacos, divide the corn tortillas among serving plates. Spoon about 2 tablespoons (30 mL) of the filling on each tortilla. Then add some of the chopped tomato, a few slivers of the red cabbage, a couple of slices of avocado, a spoonful of salsa verde, a dollop of yogurt (or sour cream) and some cilantro leaves.

3. Serve with lime wedges for last-minute squeezing.