This particular recipe – Tacos with Walnut Meat and Salsa, always always seems to hit the spot with a lot of people. Don’t go with its name – the taco shells are made with lettuce and the meaty texture is achieved with some sun dried tomatoes and a burst of masalas.
Try it and I kid you not – you will be blown!
Walnut Meat (serves 2)
- ½ cup walnuts
- 1 tbsp chopped sun-dried tomatoes – rehydrated by soaking in water
- ⅛ teaspoon chili powder
- ⅛ teaspoon onion powder
- ¼ teaspoon coriander
- ½ teaspoon cumin
- ¼ tsp garam masala
- Salt to taste
- 4 big cabbage/ romaine or iceberg lettuce leaves, rinsed and patted dry
- ½ cup red bell pepper or orange or yellow bell pepper, diced
- ¼ cup chopped red cabbage
- ½ cup broccoli chopped to small florets – optional
- ⅛ cup coriander chopped
- 1 green onion sliced
- ½ avocado – optional
- 2 tomatoes
- ½ onion
- ½ green chilli
- 1 tbsp coriander
- 1 tbsp mint
- Salt and lemon juice
Roughly chop all the ingredients. Pulse in the grinder jar till chunky.
Softening the veggies – Take half the salsa and mix with the red cabbage and broccoli and keep aside till you prep the remaining recipe.
Place all the walnut meat ingredients in a grinder and pulse (just 2-3 times) till you achieve a granular consistency.
Assembling the Tacos
Place the Lettuce/Cabbage tacos on a tray. Add the veggies (except avocado) on to them. place the walnut meat and then the remaining salsa on top.
If avocado is available, slices can be placed on top. Serve fresh.