Walnut Tacos

Vegan tacos that are so quick and easy you won’t believe it!

  • 1.5 cups de-shelled walnuts
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tbsp soy sauce or coconut aminos
  • 8 Taco shells 

Toppings

  • 1 head romaine, chopped
  • 1 bunch of green onions chopped
  • 1 avocado, sliced

LIME CASHEW SOUR CREAM

  • 1 C cashews soaked at least 10 mins in boiling water
  • 1/3 c water
  • 2 Tbsp lime juice
  • 1 Tbsp Apple cider vinegar
  • Pinch of salt
  • Place walnuts to a food processor and process until mixture is kind of “meaty” and add seasonings and pulse to mix.
  • Fill taco shells with walnut mixture and top with toppings of choice
  • To make the lime cashew sour cream put all the ingredients in a high-speed blender and blend until smooth. Add more water if needed to get a sour cream consistency
  • Top tacos with sour cream and enjoy!
  • Makes 8 tacos.
  • Advertisements

    Pantry Tacos

    This recipe for tacos literally came from what I had on the shelf! These are vegan if you use vegan cheese.

    • 1 can fire roasted tomatoes
    • 1 can black beans, drained
    • 1 can fire roasted chilies
    • Olives
    • Sliced avocado
    • Sliced red onion
    • Cheese of choose
    • Tortillas, warmed
    • Hot sauce

    In a medium pot, combine tomatoes, beans and chilies and cook over medium heat for 15 – 20 minutes, until it thickens – mashing the beans a little.

    Scoop into tortillas and top with remaining ingredients.

    Serves 4.

    Panko Crunchy Avocado Tacos

    Panko crusted avocado tacos – yes – and they are amazing!! You want the avocados to be a little firm. Leave off the cheese and they are vegan.

    • 2 large ripe avocados
    • 2 Tbsp olive or avocado oil
    • 2 Tbsp plain, unsweetened almond milk
    • 3/4 cup panko bread crumbs
    • 1/4 tsp each salt + pepper
    • 1/2 tsp cumin
    • 1/2 tsp garlic powder
    • 6-8 tortillas
    • 1/2 red onion, very thinly sliced
    • Cotija cheese, crumbled
    • Fresh cilantro, chopped
    • Hot Sauce and/or salsa

    Preheat oven to 450 degrees , line a baking sheet with parchment paper. whisk together almond milk and oil in a shallow bowl and mixing panko bread crumbs and spices in another shallow bowl.

    Halve avocados, remove from skin and slice into 3 equal parts. Each avocado should yield 6 pieces. Repeat until you have 12 pieces.

    Dip avocados first into almond-olive oil mixture, then transfer to the panko-spice mixture and use a spoon to gently coat. Carefully transfer to lined baking sheet and repeat until all avocados are coated.

    Bake for 10-12 minutes or until lightly browned on the exterior.

    Assemble tacos and serve with slaw.

    Serves 3 – 4.

    Taco Pizza

    This recipe comes from Eating Well with a few minor tweaks. I found that 1/2 c a water was not adequate to bring the dough together so I added another 1/2 c. I also added a few more ingredients to the vegetarian delight!

    • 2 large eggs
    • 1 1/2 c masa harina
    • ½ c sliced scallions
    • ½ – 1 c water
    • 1 tbsp chili powder
    • 1 tsp garlic powder
    • ¼ tsp salt
    • 1 can black beans, heated and mashed
    • 1 c shredded pepper Jack cheese
    • 2 c shredded romaine lettuce
    • 1 medium ripe avocado, thinly sliced
    • ¼ c slivered red onion
    • ½ c pico de gallo or fresh salsa
    • 1/4 c crema
    • Sliced olives

    Position rack in upper third of oven; preheat to 400°F. Line a large rimmed baking sheet with parchment paper. Beat eggs in a medium bowl.

    Mix in masa, scallions, water, chili powder, garlic powder and salt. Spread evenly on the prepared baking sheet into a 9-by-11-inch oval. Bake the crust until lightly browned, about 10 minutes.

    Spread beans on the crust and sprinkle with cheese. Bake until the cheese is melted, about 5 minutes more. Top the pizza with romaine, avocado, onion, pico de gallo, olives and cilantro. Drizzle with crema.

    Serves 4.

    Black Bean and Vegan Chorzio Tacos

    Taco Tuesday!! These are packed with veggies and oh so good. It comes together in les than 20 minutes so perfect for a weeknight meal.

    Taco Filling:

    • 1 15 oz can fire roasted tomatoes with chilies
    • 6 oz soy chorizo, crumbled
    • 1 can black beans, drained
    • 1 onion chopped
    • 1 bell pepper chopped
    • 1 jalapeño, chopped
    • 2 cloves garlic, minced
    • 1 tsp cumin
    • 1 tsp oregano
    • 1/4 tsp salt
    • 1 tbsp olive oil

    Taco

    • Tortillas
    • Cheese – vegan or regular
    • 1 avocado, sliced

    Combine all filling ingredients in a large skillet. Cook over medium heat for 15 minutes, stirring several times.

    Fill tortillas with filling and top with avocado and cheese.

    Serves 4.

    Korean Style Tacos

    I love dishes I can toss in my pressure cooker and forget it! You can also cook for 6 hours in a slow cooker.

    • 1 14-ounce can pears, drained (fresh pears work, too)
    • 1 two-inch knob of fresh ginger
    • 4 cloves garlic
    • 1/2 c soy sauce
    • 2 lbs. top sirloin

    For the Tacos:

    • chopped cilantro
    • chopped peanuts
    • kimchi
    • Grated carrots
    • Sliced jalapeño
    • Crisp Bibb lettuce leave
    • Corn tortilla

    Make the sauce: Pulse pears, ginger, garlic, soy sauce until mostly smooth. Reserve half for later use.

    Cook the meat: Trim any fat off the meat and cut into a few large chunks (it will shred, but cutting the meat helps it cook faster). Place in an Instant Pot and cover with half of the sauce. Cook on high pressure (manual) for 45 minutes. Release steam and shred the meat in the Instant Pot with two forks.

    Serve and let folks assembly their tacos.

    Serves 4.

    Cuban Pork Tacos

    I love the multicooker! It sautes, pressure cooks and reduces – all in one pot!

    • 8 cloves garlic
    • Juice and zest of one grapefruit
    • Juice and zest of one lime
    • 3 tbsp olive oil
    • 2 tbsp Brown sugar
    • 1 tbsp oregano, chopped
    • 2 tsp cumin
    • 1 1/2 tbsp salt
    • 2 – 3 lb pork shoulder, cut into 4 pieces
    • 1 bay leaf
    • Cilantro, chopped
    • Lime wedges
    • Tortillas
    • Romaine, chopped
    • Avocado, sliced thin
    • Tomato salsa

    Combine juices, zest, garlic, olive oil, oregano, cumin and salt in a blender and purée till smooth. Pour over pork and let marinade for 4 – 6 hours, turning several times (I just used the pot for the multicooker).

    Cook pork for 1 hour and 20 minutes on high pressure. Shred and cook on reduce until most of the juices are absorbed.

    Serve with taco fixings.

    Serves 6 – 8.