Walnut Tacos Entree Recipe

WHAT YOU’LL NEED

  • 2/3 cup sun-dried tomatoes (preferably packaged dry, not in oil)*
  • 3 cups raw walnuts
  • 4 cloves garlic (minced)
  • 1/2 tsp. sea salt (plus more to taste)
  • 1 tbsp. smoked paprika
  • 1 tbsp. ground cumin
  • 1 tbsp. chili powder
  • 1-2 small habanero peppers (deseeded and chopped / more or less to spice preference)
  • 1/4 cup water as needed (plus more as needed)
  • Tortillas

FOR GARNISH, IF YOU WOULD LIKE

  • Cilantro
  • Avocado
  • Radish
  • Lime
walnut-meat-tacos

HOW TO PREPARE

  • Add sun-dried tomatoes to a small bowl and cover with warm water. Set aside and allow to soak for at least 5 minutes.
  • To the bowl of a food processor, add walnuts and pulse into a semi-fine meal (some larger chunks are okay. Be careful not to churn into butter). Transfer walnuts to a medium mixing bowl and set aside.
  • Drain the sun-dried tomatoes (reserving the water in a small bowl to add back to the sauce later on) and add to the bowl of the food processor. Add garlic, sea salt, smoked paprika, cumin, chili powder, and habaneros, and blend until a smooth paste is formed. Add 1 tbsp. (15 ml) of the reserved water until a thick but pourable sauce is formed.
  • Taste and adjust flavor as needed, adding more salt for saltiness, garlic for more “zing,” peppers for heat, and cumin for smokiness.
  • Add mixture to walnuts and stir to combine. At this point, you can taste and adjust flavors as needed once more.
  • Enjoy in any setting one would use taco meat: tacos, salad, nachos, burritos, and more. Leftovers can be stored for up to 5-7 days in the refrigerator or up to 1 month in the freezer.
  • Taste and adjust flavor as needed, adding more salt for saltiness, garlic for more “zing,” peppers for heat, and cumin for smokiness.
  • Add mixture to walnuts and stir to combine. At this point, you can taste and adjust flavors as needed once more.
  • Enjoy in any setting one would use taco meat: tacos, salad, nachos, burritos, and more. Leftovers can be stored for up to 5-7 days in the refrigerator or up to 1 month in the freezer.