These highly-flavourful tacos are filled with fresh corn, basil, heirloom tomato and a crunchy spicy-nut filing. In reality, it might take you about 15 minutes to make these, but Ten just rhymes so much better with Taco then Fifteen does — either way, they are quick-to-make and super delicious.
Chef's notes
Recipe inspired by The Ransom Vegan Life. Click on the link and be prepared to see some amazing and delicious looking pictures of these tacos.
Steps
1
Preparing Raw Taco 'Meat'
Ingredients
1/3 cup sunflower seeds, finely chopped
1/3 cup pecans, finely chopped
3/4 tsp cumin powder
3/4 tsp turmeric powder
1/8 tsp Chili Powder, or to taste
1 tsp tamari
To prepare the raw taco 'meat', simply toss all of the ingredients together. The mixture will be a bit salty, but since the rest of the dish is not, it balances out nicely.
Note: For this recipe we used this Chili Powder recipe, which has good flavor and is not too spicy. If another chili powder is used, the amount used may need to be adjusted.
2
Preparing the Salsa
Ingredients
3 heirloom tomatoes, diced
2 cobs of corn, removed from the cob
1 cup fresh basil, roughly chopped
1 fresh lime, juiced
freshly ground black pepper, to taste
To prepare the salsa, add everything to a bowl and gently fold everything together.
3
Serving the Tacos
Ingredients
1 small savoy cabbage (can be substituted with head lettuce or collard leaves)
Note: The pictures for this recipe were taken with raw cauliflower leaves, which were delicious; however, since those are not the most common vegetable at the market, we have provided other alternatives. If however you have a garden and you are grow cauliflower, save the leaves and use them instead.
For the cabbage, simply tear the leaves into taco size pieces.
Lastly, fill the leaves with a few tablespoons of the taco 'meat' and a few tablespoons of the salsa and enjoy!
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