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How To Make Raw Pecan Tacos With Tabitha Brown

by Katie Aubin and Amanda Berrill

3 hr 10 min

3 hr 10 min

Ingredients

for 12 servings

  • 2 cups
    raw pecan (250 g)
  • 2 cups
    water (240 mL)
  • 3 tablespoons
    liquid aminos
  • 4 large white mushrooms, chopped
  • ½ small green bell pepper, seeded and chopped
  • ½ small red bell pepper, seeded and chopped
  • 2 tablespoons
    red onion, chopped
  • 1 jalapeño, seeded and chopped (optional)
  • 1 tablespoon
    low-sodium taco seasoning
  • 1 teaspoon
    salt-free garlic and herb seasoning
  • 1 lime juice

Pico de Gallo

  • 2 roma tomatoes, diced
  • ½ medium red onion, diced
  • 3 tablespoons
    fresh cilantro, chopped
  • 1 clove garlic, minced
  • ½ teaspoon
    kosher salt
  • ¼ teaspoon
    ground black pepper
  • 1 jalapeño, seeded and minced
  • ½ fresh lime juice

For Serving

  • 1 mango
  • 12 butter lettuces, washed and dried
  • 1 jalapeño, seeded (optional) and minced
  • fresh cilantro, chopped
  • 1 large avocado, sliced
  • lime wedge
  • tajin seasoning
    Calories 87
    Fat 2g
    Carbs 15g
    Fiber 9g
    Sugar 8g
    Protein 3g

Estimated values based on one serving size.

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Preparation

  1. In a medium bowl, combine the pecans with the water and liquid aminos. Soak for 3 hours, then drain.
  2. Make the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, garlic, salt, pepper, and lime juice and mix well. Set aside until ready to serve the tacos.
  3. Slice the mango flesh off of the pit, then cube. Set aside.
  4. Add the drained pecans to a food processor with the mushrooms, green and red bell peppers, red onion, jalapeño, taco seasoning, garlic and herb seasoning, and lime juice. Pulse a few times until the mixture is well chopped and resembles ground meat. Do not over-process.
  5. Serve the pecan “meat” in butter lettuce leaves. Top with pico de gallo, jalapeño, mango, cilantro, avocado, lime juice, and Tajín seasoning.
  6. Enjoy!
 

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