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How To Make Raw Pecan Tacos With Tabitha Brown

Name: How To Make Raw Pecan Tacos With Tabitha Brown
Cook time: 190 min
Total time: 190 min
Yield: 12 servings
Ingredients: 2 cups raw pecan; 2 cups water; 3 tablespoons liquid aminos; 4 large white mushrooms, chopped; ½ small green bell pepper, seeded and chopped; ½ small red bell pepper, seeded and chopped; 2 tablespoons red onion, chopped; 1 jalapeño, seeded and chopped (optional); 1 tablespoon low-sodium taco seasoning; 1 teaspoon salt-free garlic and herb seasoning; 1 lime juice; 2 roma tomatoes, diced; ½ medium red onion, diced; 3 tablespoons fresh cilantro, chopped; 1 clove garlic, minced; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 1 jalapeño, seeded and minced; ½ fresh lime juice; 1 mango; 12 butter lettuces, washed and dried; 1 jalapeño, seeded (optional) and minced; fresh cilantro, chopped; 1 large avocado, sliced; lime wedge; tajin seasoning

By Tasty3 hr 10 min12 servings

Tabitha Brown loves this taco recipe that's a little nutty, a little zesty, and a lot of fun! These fresh and crunchy lettuce tacos are filled with a delicious mixture of pecans, colorful veggies, and powerful seasonings, making for a satisfying and unique meal.

Instructions

1
In a medium bowl, combine the pecans with the water and liquid aminos. Soak for 3 hours, then drain.
2
Make the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, garlic, salt, pepper, and lime juice and mix well. Set aside until ready to serve the tacos.
3
Slice the mango flesh off of the pit, then cube. Set aside.
4
Add the drained pecans to a food processor with the mushrooms, green and red bell peppers, red onion, jalapeño, taco seasoning, garlic and herb seasoning, and lime juice. Pulse a few times until the mixture is well chopped and resembles ground meat. Do not over-process.
5
Serve the pecan “meat” in butter lettuce leaves. Top with pico de gallo, jalapeño, mango, cilantro, avocado, lime juice, and Tajín seasoning.
6
Enjoy!