How To Make Raw Pecan Tacos With Tabitha Brown
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!
Recipe from tasty.co
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Ingredients (26)
- •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