Raw Tacos...A Crowd Pleaser Even Mikey Will Like!

I made these raw tacos the other day when a friend came to visit. Their familiarity raw food newbies and just the fact that they are super yummy make them a good recipe when entertaining the uninitiated. My brother is SUPER picky, and thinks raw food is very strange, but when he was a little kid he said once he must actually be Mexican because he likes tacos so much…I think he might even eat these (but hold the guacamole for him!).

I make fancy taco shells in the dehydrator, but you can also use lettuce as a little wrapper…these are just as delicious in a romaine leaf boat!

The taco shell recipe I made up after looking at a couple of other ones…it dehydrates in like four hours, which is great in case, like me, you didn’t know last Monday what you are going to have for dinner tonight!

For the taco meat, I actually bought a packet of taco seasoning from the grocery store to see what they put in there for spices…I think my blend is pretty good!

Raw Taco “Meat”:

1 ½ cups of walnuts, soaked for like 2 hours

½ a cup of sundried tomatoes, chopped and soaked for an hour or two if not packed in oil

¼ cup onion

2 cloves of garlic

1 teaspoon chili powder (which contains stinky tacos spices already)

Extra ¼ teaspoon of cayenne if you like ‘em spicy

½ teaspoon oregano

¼ teaspoon salt

2-3 tablespoons olive oil….

Food process it up until it looks like taco meat from Tuesday night suppers that mom used to make with the supermarket taco kit!

Taco Shells:

16 oz. bag of frozen corn (you could also use fresh, but that’s a lot of corn to cut off the cob!)

¾ cup ground flax seed

¼ cup lime juice

½ teaspoon salt

1 teaspoon chili powder (or more, to taste)

Blend it all up in the food processor…if you are still living in the stone age, or have no counter space and therefore still only have a mini chopper, like me, you may need to do this in batches and mix it all together in a bowl.

Spread thin on teflex sheets – about ¼ inch thickness, or a little less if you can manage and not see through it at all.

Dehydrate at 105 for around 4 hours, flipping onto mesh screens half way through.

When the edges get crispy, but the whole thing is still a bit pliable, flip the whole think onto a cutting board and use a jar lid or something to cut 5 inch circles out with a paring knife. Fold in half into taco shapes, and lay them on their sides with a chopstick on top so hold they the shape (or just fold them up when you eat them).

Top with taco meat, guacamole and pico de gallo (chop up a couple of tomatoes, an onion to equal half that amount, throw in a handful of cilantro, a good squirt of lime, and you’re in business)….deliciosa!

Raw appétit!