Description
These lettuce wrap tacos are fresh, vibrant, and packed with flavor thanks to a saovry walnut taco “meat”, black bean corn salsa, and a bright and herbaceous chimichurri sauce. If you’ve been looking for a healthier, plant-based taco recipe that doesn’t require any cooking, this one delivers big flavor with minimal effort in just 20 minutes!
Ingredients
for the walnut taco meat:
- 2 cups raw walnuts
- 1 scant tablespoon coconut aminos, or tamari
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon garlic powder
- sea salt, to taste
for the black bean & corn salad:
- 1 can black beans, drained & rinsed
- 2 ears fresh corn, kernels removed
- 2 tablespoons finely chopped red onion
- 1 medium lime, zested and juiced
- sea salt, to taste
for the chimichurri:
- 1 bunch cilantro, leaves removed and roughly chopped
- 1 bunch flat leaf parsley, leaves removed and roughly chopped
- 1/2 medium lime, juiced
- 1 small serrano pepper, seeds removed if you don't want it spicy
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra virgin olive oil
- sea salt, to taste
for assembly:
- 1-2 heads butter lettuce, or 3-4 endive
- 1-2 avocados, sliced
- lime wedges, optional
Instructions
To make the walnut taco meat, add everything to a food process and pulse until the walnuts are finely chopped. Taste and add salt as needed.
To make the black bean and corn salad, mix everything together in a bowl. Taste and season with salt as needed.
For the chimichurri, combine everything in a blender or food processor. Blend or pulse until relatively smooth. If it seems a bit dry or too chunky, add a little more olive oil and blend again.
To serve, separate the individual lettuce or endive leaves. Layer your endive or butter lettuce leaves with the walnut taco meat, the black bean and corn salad, the sliced avocado, and the chimichurri. Serve with lime wedges on the side.
Notes
- Leftover walnut taco meat is great for using in a batch of vegan nachos or on a taco salad.
- Store leftover components separately and enjoy within 5 days.
- If you don’t have access to fresh corn, use 1 can of sweet corn (drain it first!) or 1 1/2 cups of thawed frozen sweet corn (drain it first!).
- Yields enough for roughly 6-8 servings.
- Prep Time: 20 minutes
- Category: Dinner, Lunch