Description
These Vegan Walnut Tacos offer a delicious and nutritious plant-based twist on traditional tacos by using seasoned, finely chopped walnuts as the filling. Packed with bold spices, fresh vegetables, and a tangy lime crema, these tacos are perfect for a quick weeknight dinner or a satisfying meal that everyone will love.
Ingredients
Walnut Taco Filling
- 1 1/2 cups walnuts, finely chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp tomato paste
- 1 tbsp soy sauce or tamari
Taco Assembly
- 8 small corn or flour tortillas
- 1 cup shredded lettuce
- 1 avocado, sliced
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
Lime Crema
- 1/2 cup vegan sour cream or cashew cream
- 1 tbsp fresh lime juice
- 1 tsp maple syrup or agave nectar
- Pinch of salt
Instructions
- Prepare the Walnut Filling: Heat olive oil in a medium skillet over medium heat. Add the finely diced onion and garlic and sauté for 3-4 minutes until soft and fragrant. Add the chopped walnuts and toast for another 3 minutes to bring out their flavor.
- Add Spices and Tomato Paste: Stir in ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper. Cook for 1 minute until the spices become aromatic. Mix in the tomato paste and soy sauce, stirring to combine and coat the walnut mixture evenly. Cook for another 2-3 minutes to allow the flavors to meld, then remove from heat.
- Prepare the Lime Crema: In a small bowl, whisk together vegan sour cream, fresh lime juice, maple syrup, and a pinch of salt until smooth and creamy. Adjust the lime juice and sweetness to taste.
- Warm the Tortillas: Heat a dry skillet or griddle over medium heat. Warm each tortilla for about 30 seconds on each side until pliable and slightly toasted. Keep them warm by covering with a clean kitchen towel.
- Assemble the Tacos: Spoon the walnut filling evenly onto each tortilla. Top with shredded lettuce, diced tomatoes, avocado slices, and chopped cilantro. Drizzle with the lime crema for a tangy finish.
- Serve: Serve the tacos immediately while warm, accompanied by lime wedges if desired.
Notes
- For a nut-free option, substitute walnuts with finely chopped mushrooms or lentils.
- Use gluten-free tortillas to make this recipe gluten-free.
- The filling can be prepared a day ahead and refrigerated for convenience.
- Add a dash of hot sauce or sliced jalapeños for extra heat.
- Cashew cream can be made by soaking cashews and blending with water, lime juice, and a pinch of salt.
