Raw Pecan Tacos
Vegan tacos made with raw pecans and fresh vegetables.
Ingredients
- 2 cups raw pecans
- 2 cups water
- 3 tbsp liquid aminos
- 4 large white mushrooms chopped
- 1/2 small green bell pepper seeded and chopped
- 1/2 small red bell pepper seeded and chopped
- 2 tbsp red onion chopped
- 1 jalapeno seeded and chopped
- 1 tbsp taco seasoning
- 1 tspn garlic and herb seasoning
- 1 lime juice
Pico De Gallo
- 2 roma tomatoes diced
- 1/2 medium red onion diced
- 3 tbsp fresh cilantro chopped
- 1 clove garlic minced
- 1/2 tspn kosher salt
- 1/4 tspn black pepper
- 1 jalapeno seeded and minced
- 1/2 fresh lime juice
For Serving
- 1 mango
- 12 butter lettuces washed and dried
- 1 jalapeno seeded and minced
- fresh cilantro chopped
- 1 large avocado sliced
- lime wedge
- tajin seasoning
Instructions
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In a medium bowl, combine the pecans with the water and liquid aminos. Soak for 3 hours, then drain.
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Make the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, garlic, salt, pepper, and lime juice and mix well. Set aside until ready to serve the tacos.
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Slice the mango flesh off of the pit, then cube. Set aside.
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Add the drained pecans to a food processor with the mushrooms, green and red bell peppers, red onion, jalapeño, taco seasoning, garlic and herb seasoning, and lime juice. Pulse a few times until the mixture is well chopped and resembles ground meat.
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Serve the pecan “meat” in butter lettuce leaves. Top with pico de gallo, jalapeño, mango, cilantro, avocado, lime juice, and Tajín seasoning.
