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A plate of delicious Raw Vegan Tacos with seasoned plant-based filling, fresh greens, and lime wedges, served with a creamy dip.
Layla

Zesty Raw Vegan Tacos with Walnut Chorizo Crumble

Experience the vibrant flavors of Mexico with these fresh, uncooked tacos. Featuring a savory raw walnut "chorizo" crumble, crisp lettuce shells, and a creamy avocado-lime sauce, they're a light yet satisfying meal.
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican, Raw, Vegan
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Walnut Chorizo Crumble
  • 2 cups raw walnuts soaked in water for 2-4 hours, then drained and rinsed
  • 0.5 cup sun-dried tomatoes oil-packed, drained
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp sea salt or to taste
  • 1 tbsp maple syrup or agave nectar
For the Creamy Avocado-Lime Sauce
  • 2 ripe avocados pitted and scooped
  • 0.25 cup fresh lime juice about 2 limes
  • 0.25 cup fresh cilantro packed, roughly chopped
  • 2 tbsp water add more if needed for desired consistency
  • 0.25 tsp sea salt or to taste
For the Fresh Pico de Gallo
  • 2 medium Roma tomatoes diced
  • 0.25 cup red onion finely diced
  • 1 medium jalapeño deseeded and finely minced (optional)
  • 0.25 cup fresh cilantro chopped
  • 1 tbsp fresh lime juice
  • 0.25 tsp sea salt or to taste
For Assembly
  • 8-12 large lettuce leaves such as butter lettuce, romaine hearts, or collard greens, washed and dried
  • 0.5 cup shredded red cabbage for garnish (optional)
  • fresh cilantro sprigs for garnish
  • lime wedges for serving

Equipment

  • Food processor
  • High-Speed Blender
  • Large Mixing Bowl
  • Sharp knife
  • Cutting board

Method
 

Prepare the Walnut Chorizo Crumble
  1. If soaking walnuts, ensure they are thoroughly drained and rinsed. Place the walnuts and sun-dried tomatoes into a food processor. Pulse until coarsely chopped but still with some texture, resembling ground meat.
  2. Add the chili powder, smoked paprika, ground cumin, garlic powder, onion powder, sea salt, and maple syrup to the food processor. Pulse again until the mixture is well combined and crumbly. Taste and adjust seasonings as desired. Set aside.
Make the Creamy Avocado-Lime Sauce
  1. Combine the pitted avocados, fresh lime juice, chopped cilantro, water, and sea salt in a high-speed blender or food processor. Blend until completely smooth and creamy. Add more water, 1 tablespoon at a time, if a thinner consistency is desired. Taste and adjust seasoning.
Prepare the Fresh Pico de Gallo
  1. In a medium mixing bowl, combine the diced Roma tomatoes, finely diced red onion, minced jalapeño (if using), chopped cilantro, fresh lime juice, and sea salt. Stir gently to combine. Taste and adjust seasoning.
Assemble the Raw Vegan Tacos
  1. Lay out your chosen lettuce leaves on a platter. Spoon a generous amount of the Walnut Chorizo Crumble into each lettuce cup.
  2. Top the crumble with a spoonful of Fresh Pico de Gallo and a drizzle of the Creamy Avocado-Lime Sauce.
  3. Garnish with shredded red cabbage and fresh cilantro sprigs. Serve immediately with extra lime wedges on the side.

Notes

For extra flavor, you can let the Walnut Chorizo Crumble marinate in the refrigerator for 30 minutes before serving. Store any leftover components separately in airtight containers in the refrigerator for up to 2-3 days. The avocado sauce may oxidize and brown slightly over time, but it will still be delicious.