The Washington Post

Walnut Tacos

Walnut Tacos 6.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Sep 19, 2016

Walnuts, pulsed in a food processor with a Mexican-inspired combination of spices, form the protein base of these easy-to-assemble tacos. If you'd like to keep this dish vegan, use nondairy yogurt or nondairy sour cream.

Make Ahead: The walnut crumble filling can be refrigerated for up to 1 week or frozen for up to 3 months.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes 12 tacos

Ingredients
  • For the filling
  • 2 cups coarsely chopped raw walnuts
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped fresh cilantro
  • 1 tablespoon water
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon chipotle chile powder (may substitute ground cayenne pepper)
  • 1/2 teaspoon fine sea salt, or more as needed
  • 1/4 teaspoon freshly ground black pepper
  • For assembly
  • Twelve 6-inch corn tortillas, warmed
  • 1 cup chopped fresh tomato
  • 1 cup thinly sliced red cabbage
  • Flesh of 2 medium avocados, sliced
  • 1/2 cup store-bought or homemade salsa verde (see related recipe)
  • 1/2 cup Greek-style yogurt (may substitute non-dairy yogurt or non-dairy sour cream)
  • 12 cilantro sprigs
  • 2 limes, cut into wedges

Related Recipes

Directions

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.

To assemble the tacos, divide the corn tortillas among serving plates. Spoon about 2 tablespoons of the filling on each tortilla, then add some tomato, a few slivers of cabbage, a couple slices of avocado, a spoonful of salsa verde, a dollop of yogurt and some cilantro.

Serve with lime wedges for last-minute squeezing.

Rate it

Recipe Source

Adapted from "Healing the Vegan Way," by Mark Reinfeld (De Capo Lifelong Books, 2016).

Tested by Joe Yonan.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Avg. Rating (5)

Rate this recipe

Nutritional Facts

Calories per serving (using cooked salsa verde and nonfat yogurt): 410


% Daily Values*

Total Fat: 31g 48%

Saturated Fat: 3g 15%

Cholesterol: 0mg 0%

Sodium: 260mg 11%

Total Carbohydrates: 29g 10%

Dietary Fiber: 8g 32%

Sugar: 4g

Protein: 11g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle