HOW TO MAKE RAW PECAN TACOS WITH TABITHA BROWN RECIPE BY TASTY
Here's what you need: raw pecan, water, liquid aminos, large white mushrooms, small green bell pepper, small red bell pepper, red onion, jalapeño, low-sodium taco seasoning, salt-free garlic and herb seasoning, lime juice, roma tomatoes, medium red onion, fresh cilantro, garlic, kosher salt, ground black pepper, jalapeño, fresh lime juice, mango, butter lettuces, jalapeño, fresh cilantro, large avocado, lime wedge, tajin seasoning
Provided by Katie Aubin
Categories Lunch
Time 3h10m
Yield 12 servings
Number Of Ingredients 26
Steps:
- In a medium bowl, combine the pecans with the water and liquid aminos. Soak for 3 hours, then drain.
- 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.
- Slice the mango flesh off of the pit, then cube. Set aside.
- 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.
- Serve the pecan "meat" in butter lettuce leaves. Top with pico de gallo, jalapeño, mango, cilantro, avocado, lime juice, and Tajín seasoning.
- Enjoy!
Nutrition Facts : Calories 87 calories, Carbohydrate 15 grams, Fat 2 grams, Fiber 9 grams, Protein 3 grams, Sugar 8 grams
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