What’s your go-to menu item at Chipotle? For me, it’s the vegetarian salad bowl with black beans, spicy salsa and tonnnnns of guacamole. I gotta admit though, that if Chipotle offered soft corn tortillas as a taco option, I’d be all over that. I LOVE tacos, because you can stuff them with all sorts of yummy stuff but they aren’t as ridiculously-sized as burritos. Especially the burritos at Chipotle. Those are the size of a small car.
I know it’s not Taco Tuesday anymore, but these tacos are perfect for enjoying any night of the week, and they make great leftovers for lunch! The best part is, these are completely raw, vegan and grain free. I like wrapping the taco filling in romaine leaves and topping it with homemade avocado-cashew dressing, sauerkraut and red cabbage, but feel free to use a sprouted corn tortilla as the wrapper (it’ll still be raw) and switch up the toppings. These are way healthier than Chipotle’s tacos and P.S. way tastier too.
Spicy Raw Tacos (vegan, raw, gluten free, grain free)
- 1/2 cup almond meal (you can make your own, too!)
- 2 tbsp hemp seeds
- 1/4 cup raw cashews, soaked
- 1/2 tbsp nutritional yeast (optional)
- 1 tsp coconut oil
- 2 tbsp chopped fresh hot pepper (I used a Hatch chile pepper)
- cayenne and garlic powder, to taste
- pink sea salt, to taste (or regular sea salt)
In a blender or food processor (I used a Ninja chopper), process all ingredients for a few seconds, until roughly chopped and sticking together. Add more coconut oil or 1 tbsp of water if the mixture isn’t sticky enough to hold together. Serve in romaine lettuce leaves, sprouted corn tortillas or on top of a salad or flax crackers. Makes 2-3 small servings.
Recipe submitted to Healthy Vegan Friday #61.
Do you prefer tacos or burritos?