📝 About This Recipe
These tacos redefine plant-based cooking by transforming humble walnuts into a savory, crumbly protein that mimics the texture of traditional chorizo. Infused with sun-dried tomatoes and a blend of toasted spices, the 'meat' offers a rich, earthy depth that is both satisfying and nutrient-dense. Topped with a zesty slaw and fresh aromatics, this dish is a vibrant celebration of modern Mexican-inspired flavors that will impress vegans and meat-eaters alike.
🥗 Ingredients
The Walnut 'Meat'
- 2 cups Raw Walnut Halves (soaked in water for 20 minutes then drained)
- 1/4 cup Sun-dried Tomatoes (packed in oil, patted dry)
- 1 tablespoon Soy Sauce or Tamari (for deep umami flavor)
- 1 tablespoon Olive Oil
Spice Blend
- 2 teaspoons Smoked Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder (Ancho or Guajillo preferred)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
Zesty Slaw & Assembly
- 2 cups Purple Cabbage (shredded thinly)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Lime Juice (freshly squeezed)
- 8-12 pieces Corn Tortillas (small street taco size)
- 1 Avocado (sliced for topping)
- 2-3 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Begin by soaking your raw walnuts in warm water for about 20 minutes. This softens the tannins and gives the 'meat' a more tender, less brittle texture.
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2
Drain the walnuts thoroughly and pat them dry with a clean kitchen towel. Excess moisture will prevent them from crisping up in the pan.
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3
In a food processor, combine the soaked walnuts, sun-dried tomatoes, soy sauce, smoked paprika, cumin, chili powder, garlic powder, and onion powder.
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4
Pulse the mixture 8-10 times. You are looking for a coarse, crumbly texture similar to ground beef. Be careful not to over-process, or you will end up with walnut butter!
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5
Heat 1 tablespoon of olive oil in a large non-stick or cast-iron skillet over medium heat.
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6
Add the walnut mixture to the skillet. Spread it out in an even layer and let it cook undisturbed for 3-4 minutes to develop a slight crust.
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7
Stir the mixture and cook for another 4-5 minutes. The walnuts should darken slightly and become fragrant as the spices toast.
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8
While the walnut meat cooks, toss the shredded cabbage with lime juice and half of the cilantro in a small bowl. Season with a pinch of salt.
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9
Warm your corn tortillas over an open flame for 30 seconds per side or in a dry pan until soft and slightly charred.
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10
Taste the walnut meat and add a pinch of salt or an extra squeeze of lime if needed to brighten the flavors.
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11
Assemble the tacos by spooning 2-3 tablespoons of the walnut meat into each warm tortilla.
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12
Top with a generous heap of the lime-cilantro slaw, a few slices of avocado, and the sliced radishes for a refreshing finish.
💡 Chef's Tips
Do not skip the soaking step; it removes the bitterness often associated with walnuts and improves the 'mouthfeel'. If you want a spicier kick, add a finely minced chipotle pepper in adobo sauce to the food processor. Use a cast-iron skillet if possible to get those crispy, browned edges that mimic seared meat. If the mixture feels too dry while cooking, add a tablespoon of water or vegetable broth to rehydrate the spices. Store leftovers in an airtight container for up to 4 days; they reheat beautifully in a dry pan.
🍽️ Serving Suggestions
Serve alongside a bowl of Mexican street corn (Elote) for a complete feast. Pair with a crisp Hibiscus Iced Tea (Agua de Jamaica) to cut through the richness of the nuts. Add a side of spicy black beans seasoned with epazote or cumin. Offer a variety of salsas, specifically a bright Salsa Verde or a charred Pineapple Salsa. A dollop of vegan cashew crema or Greek yogurt adds a lovely cooling element.