Lunch & Dinner

Raw Tacos With Spicy Zucchini Salsa And Creamy Cilantro Sauce

By Chef Sylvie
RECIPE QUICK FACTS
Gluten Free, Grain Free, Paleo, Vegan, and Vegetarian
SERVING SIZE: 4
PREP TIME: 35 min
TOTAL TIME: 35 min

No-cook veggie tacos with lots of crunch.

Ingredients:

For the creamy cilantro sauce:

  • ½ cup/56 g cashews, soaked in warm water for an hour or overnight in cold water, drained
  • 1 Tablespoon/15ml extra virgin olive oil
  • 1 teaspoon lime juice
  • ¼ cup fresh cilantro, tightly packed
  • 3 Tablespoons/45ml filtered water

For the taco “meat”:

  • 1 cup/112g raw or sprouted sunflower and pumpkin seeds
  • 2 teaspoons/10ml coconut aminos
  • 1 small garlic clove
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon sea salt
  • 2 teaspoons/10ml extra virgin olive oil

For the Salsa:

  • 1 cup cherry tomatoes, chopped
  • 1 medium zucchini, chopped
  • 2 Tablespoons chopped cilantro
  • 1 small green onion, chopped
  • 1 serrano chili pepper, finely sliced
  • 1 teaspoon fresh lime juice
  • 1 teaspoon extra virgin olive oil
  • Pinch of sea salt

For the Tacos:

  • red or green cabbage leaves for serving

Instructions:

Make the cilantro sauce:

  1. Start soaking the cashews in water the night before. Cover and store in fridge.
  2. Place the soaked cashews and the rest of the sauce ingredients in a small food processor or high speed blender and blend until smooth and creamy. Cover and store in fridge until needed.

Make the taco “meat”:

  1. Place the ingredients for the taco “meat” in the bowl of a small food processor and pulse briefly until just crumbly (don’t over-process or it will become oily). Set aside.

Make the salsa:

  1. Combine all the of salsa ingredients in a large bowl and toss gently to combine.

Assemble the tacos:

  1. Add a few heaping spoonfuls of taco “meat” into cabbage leaves, followed by the salsa then top with the cilantro cashew sauce. Serve with a wedge of lime on the side if desired.

This recipe originally appeared on Gourmande in the Kitchen.

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