Vegetarian Walnut Meat Tacos

Oct 13

Written By Judy Doherty, MPS, PCII

Meatless City Tacoshttps://www.youtube.com/watch?v=yCqfxaynTogHow to make meatless city tacos with walnuts2023-02-20

Meatless City Tacos With Walnuts

Yield 4

Author Judy Doherty

Prep time

20 Min

Cook time

20 Min

Total time

40 Min

These meatless walnut tacos are delicious and easy, especially if you prep the ingredients ahead of time.

Ingredients

2 cups walnuts
2 tsp canola oil
2 cloves garlic, minced
1/2 red onion, peeled and diced
1 jalapeno, seeded and minced
1 cup chopped bell pepper, seeded, cored and diced
1 tsp chili powder
1 tsp cumin, ground
1/2 tsp garlic powder
1/2 tsp paprika
2 tsp soy sauce
juice of 1 lime
8 corn tortillas
4 radishes, sliced thin
2 avocados, peeled, pitted, and sliced
2 sprigs parsley

Instructions

Grind the walnuts in a food processor, then soak them in warm water for 30 minutes while you prepare the rest of the ingredients—strain them into a sieve.
When all ingredients are ready, heat the oil in the pan. Saute the veggies and add the spices. When the veggies are translucent, after about 3-4 minutes, add the walnut filling.
Stir and add the soy sauce and lime juice.
Cook until the walnuts are a golden color.
Spoon the taco filling on top of small tortillas. Top with radishes, avocado, and parsley. Top with more chopped jalapeno if you desire.
Serve with lime wedges.

Nutrition Facts

Calories

705.44

Fat

57.05 g

Sat. Fat

6.18 g

Carbs

45.98 g

Fiber

15.64 g

Net carbs

30.34 g

Sugar

5.31 g

Protein

15.19 g

Sodium

215.91 mg

Cholesterol

0 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.