TACO BOATS w/ SMOKY TACO MEAT
Recipes created by Teri Gentes – permission required to reprint.
Tacos are such a fun and trendy food with lots of room to make them your own and accommodate all kinds of dietary preferences. Next time you plan to eat with friends go and pick up your favorite taco ingredients and add this recipe to your topping of choice and major protein source. It’s sure to win everyone over and is so simple to make. How’s that for perfect!
INGREDIENTS:
2/3 cup organic sun-dried tomatoes, slivered
3 cups raw walnuts
4 cloves garlic, smashed
1 tsp sea salt, to taste
1 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp chili powder
1-2 small jalapeno peppers or 1 chipotle pepper in adobo sauce, to taste
2 tsp nutritional yeast or chevre or feta
1/4 cup reserved soaking water, as needed
Your choice of wraps, see below
TO SERVE
Raw wraps such as Napa cabbage or Romaine leaves or coconut wraps (if ordering online use Teri for a 10% discount)
or corn or flour tortilla wraps such as my faves from Foods for Life or Silver Hills
Salsa or guacamole, pan grilled veggies, avocado, radish, jalapeno, cilantro, etc.
DIRECTIONS:
TERI’S TIPS:
Recipes created by Teri Gentes – permission required to reprint.
Tacos are such a fun and trendy food with lots of room to make them your own and accommodate all kinds of dietary preferences. Next time you plan to eat with friends go and pick up your favorite taco ingredients and add this recipe to your topping of choice and major protein source. It’s sure to win everyone over and is so simple to make. How’s that for perfect!
- Main Course or snack
- Keto, Paleo and Plant-Strong
- Soy, corn, peanut and gluten-free, nut free option
- Serves approx 6
- Just 10 ingredients including seasonings and water
INGREDIENTS:
2/3 cup organic sun-dried tomatoes, slivered
3 cups raw walnuts
4 cloves garlic, smashed
1 tsp sea salt, to taste
1 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp chili powder
1-2 small jalapeno peppers or 1 chipotle pepper in adobo sauce, to taste
2 tsp nutritional yeast or chevre or feta
1/4 cup reserved soaking water, as needed
Your choice of wraps, see below
TO SERVE
Raw wraps such as Napa cabbage or Romaine leaves or coconut wraps (if ordering online use Teri for a 10% discount)
or corn or flour tortilla wraps such as my faves from Foods for Life or Silver Hills
Salsa or guacamole, pan grilled veggies, avocado, radish, jalapeno, cilantro, etc.
DIRECTIONS:
- Soak sun-dried tomatoes in warm water for at least 5 minutes to soften, then drain, reserving the soaking water.
- Add walnuts to a food processor, pulse to chop quite finely yet leave some chunks. Transfer to a medium size bowl, set aside.
- De-vein and de-seed jalapenos and chop. Drain the sun-dried tomatoes (reserving the water); add the peppers, tomatoes, garlic and seasonings to food processor. Blend until a smooth paste is formed. Add a splash of reserved soaking water, blend to create a thick, creamy sauce.
- Add mixture to walnuts, combine then taste and adjust flavor as needed with more sea salt or spices.
- When you’re ready to eat spoon ¼-½ cup into each leaf or wrap, top with lots of shredded greens, avocado, salsa or chopped tomatoes, onion slices and a dollop of the cashew cheddar below. Top with cilantro and enjoy.
TERI’S TIPS:
- This taco meat is also great on salad, or made into burritos or quesadillas. Leftovers can be stored up to 5-7 days in the refrigerator or up to 1 month in the freezer.
- Nut allergies? Sub in sprouted, dry roasted sunflower seeds
- Here’s a delish cashew cheddar cheese to pair with this recipe with a nut-free option as well.
