Raw Tacos Recipes

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HOW TO MAKE RAW PECAN TACOS WITH TABITHA BROWN RECIPE BY TASTY



How To Make Raw Pecan Tacos With Tabitha Brown Recipe by Tasty image

Here's what you need: raw pecan, water, liquid aminos, large white mushrooms, small green bell pepper, small red bell pepper, red onion, jalapeño, low-sodium taco seasoning, salt-free garlic and herb seasoning, lime juice, roma tomatoes, medium red onion, fresh cilantro, garlic, kosher salt, ground black pepper, jalapeño, fresh lime juice, mango, butter lettuces, jalapeño, fresh cilantro, large avocado, lime wedge, tajin seasoning

Provided by Katie Aubin

Categories     Lunch

Time 3h10m

Yield 12 servings

Number Of Ingredients 26

2 cups raw pecan
2 cups water
3 tablespoons liquid aminos
4 large white mushrooms, chopped
½ small green bell pepper, seeded and chopped
½ small red bell pepper, seeded and chopped
2 tablespoons red onion, chopped
1 jalapeño, seeded and chopped (optional)
1 tablespoon low-sodium taco seasoning
1 teaspoon salt-free garlic and herb seasoning
1 lime juice
2 roma tomatoes, diced
½ medium red onion, diced
3 tablespoons fresh cilantro, chopped
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 jalapeño, seeded and minced
½ fresh lime juice
1 mango
12 butter lettuces, washed and dried
1 jalapeño, seeded (optional) and minced
fresh cilantro, chopped
1 large avocado, sliced
lime wedge
tajin seasoning

Steps:

  • In a medium bowl, combine the pecans with the water and liquid aminos. Soak for 3 hours, then drain.
  • 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.
  • Slice the mango flesh off of the pit, then cube. Set aside.
  • 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. Do not over-process.
  • Serve the pecan "meat" in butter lettuce leaves. Top with pico de gallo, jalapeño, mango, cilantro, avocado, lime juice, and Tajín seasoning.
  • Enjoy!

Nutrition Facts : Calories 87 calories, Carbohydrate 15 grams, Fat 2 grams, Fiber 9 grams, Protein 3 grams, Sugar 8 grams

RAW "TACOS"



Raw

Delicious substitute for taco meat. You can go all raw and wrap this in lettuce leaves or use regular taco shells. Great topped with your favorite salsa and guacamole or even in a taco salad.

Provided by Yogi8

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

3 cups walnuts (soaked in water for at least 4 hours or overnite then drained)
1 teaspoon cumin
1 teaspoon coriander powder
1 teaspoon chili powder
cayenne powder
1/3 cup Braggs liquid aminos (I suggest starting with less, taste first- in case this will make it too salty for you!)

Steps:

  • Put all ingredients in a food processor and pulse till it resembles taco meat.
  • Taste and add more spices if necessary.

FRESH TUNA TACOS



Fresh Tuna Tacos image

I first created this recipe for my and my husband's wedding anniversary. He loves fish tacos and he couldn't stop raving about these tacos! Serve on warm tortillas with mango salsa, thinly sliced cabbage, and creme fraiche.

Provided by Margaret Antonelli

Categories     Main Dish Recipes     Taco Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

½ cup canola oil
1 lime, juiced
3 tablespoons apple cider vinegar
½ jalapeno, roughly chopped
2 tablespoons roughly chopped fresh cilantro
1 tablespoon salt
1 teaspoon chili powder
1 teaspoon ground black pepper
2 (4 ounce) tuna steaks, cut into large chunks

Steps:

  • Combine oil, lime juice, vinegar, jalapeno, cilantro, salt, chili powder, and black pepper in a medium-sized bowl. Add tuna and coat well. Marinate for 1 to 2 hours.
  • Heat a skillet over medium-high heat. Add small amounts of tuna at a time, turning every 10 to 15 seconds until lightly browned, 2 to 3 minutes per side.

Nutrition Facts : Calories 362.2 calories, Carbohydrate 6.4 g, Cholesterol 28.5 mg, Fat 33 g, Fiber 1 g, Protein 10.9 g, SaturatedFat 3.1 g, Sodium 1813.8 mg, Sugar 0.6 g

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