I had seen raw tacos popping up all over the place lately ( here & here ) and decided to make my own attempt at nut/seed based raw taco meat. I used collard leaves to roll them up into cute little taquitos, but you can also use romaine leaves to eat these as raw tacos.
1 bunch of collard leaves, cut down the middle, rib removed
3/4 c. raw walnuts, soaked for 2+ hours and drained
1/4 c. raw pumpkin seeds, soaked for 2+ hours and drained
2 small carrots, cut into pieces
small shallot or about 1 tbsp. of finely chopped onion
2 sun-dried tomatoes, soaked for 10 minutes and drained
1 tbsp. taco seasoning of your preference, mine is the one from VCF
1 recipe Avocado Salsa, below
1. Pulse pumpkin seeds and walnuts in the food processor until you get small crumbles. Scrape out into medium bowl and set aside.
2. Pulse carrots, onion, and sundried tomatoes until finely chopped. And add along with taco seasonings to nut/seed mixture. Use a fork to mix until well combined.
3. Take one half of a collard leaf (inside up) and place about 2 tablespoons each of nut meat and avocado salsa, and roll tightly. (see pix below!)
1 or 2 ripe haas avocado
2 tbsp. of lime juice
1 medium tomato, seeded and chopped finely
2-3 tbsp. of finely chopped white onion
1 minced garlic clove
1 large handful of cilantro, chopped finely
1/4 c. of fresh or frozen corn kernels*, optional
salt & pepper, to taste
cayenne pepper or 1/2 a jalapeño, chopped finely, optional
1. Scoop out avocado into a bowl. Add lime juice. Add all other ingredients, and mash to desired consistency. Eat fresh or chill in the fridge to let flavors combine further.
*If using frozen corn kernals, just run them under some warm water in a fine mesh sieve before adding.
These were super good and will definitely be added to the regular rotation! We eat that avocado salsa right out of the bowl with a spoon.