A few months ago, my co-worker texted me asking if I could give her some ideas for high-protein recipes (per instructions with her nutritionist), with the caveat of no meat, no tofu (but dairy is okay). My first question to her “what about nuts?” – and yes, luckily those were on the “do” list. So thus became my homework for the night.
Immediately I thought of giving her some no-cook/no-bake recipes since at the time of this text. It was mid-August and a squillion degrees outside so at least for me (living with no central air), I just had to give her a recipe that didn’t require an oven.
So here is what I came up with! Raw walnut tacos! Yup, you heard me right. And this can go vegan pretty quick if you don’t use any cheese, so feel free to play around with what you like! Don’t lose me now, people! The walnuts are so versatile because they have good protein and healthy fat. If you pulse them in a food processor with garlic (duh, because everything is better with gahhhlic), cumin, seasoned salt, pepper, lemon juice, olive oil and my favorite – hot paprika, it morphs into a crumbled meat-like texture!
Just scoop into a fresh Boston lettuce leaf, top with shredded cheese, sliced avocado, some sour cream, scallions, radish (for that crisp, slightly spicy crunch), cilantro and lime and maybe even some hot sauce drizzled on top and even add some pickled jalapenos, and you’ve got yourself the perfect little summer meal!
Just one thing to note, you can totally add salsa, but I didn’t want the taco getting too “wet”, since this was being served up in a lettuce leaf, but some fresh pico de gallo would be amazing. If you have some fresh tomatoes, white onion and jalapeno, just dice them up, add some fresh lime juice and salt and you’re good to go. Or go ahead and buy some store-bought (it’s okay, I won’t judge – we all use those handy-dandy shortcuts sometimes!). 🙂
I still can’t believe how easy this is – requires zero cooking – just assembling a few ingredients and BAM – a simple, healthy-ish dinner is served!
Before you check out the recipe, don’t forget to enter our giveaway for the cookbook Millennial Kosher by Chanie Apfelbaum of the amazing kosher food blog Busy In Brooklyn
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- 1 cup whole, raw walnuts
- 3 garlic cloves, peeled
- 1 tbsp lemon juice
- 2 tbsp olive oil extra virgin, or I like avocado oil, for it's smooth and subtle taste
- 1 dash hot paprika
- 1 dash cumin
- 1 dash seasoned salt
- 1 dash freshly ground black pepper
- 4 large Boston lettuce leaves, rinsed and dry
- 1/4 cup shredded cheese Use whatever you have on hand - I used mozzarella and cheddar blend, but pepper jack would be amazing in this!
- 4 tbsp sour cream
- 2 scallions, chopped
- 1 avocado, sliced
- 2 radishes, sliced thin I used Easter egg radish that I found at Whole Foods, but any type will do!
- 1 handful of cilantro, rinsed and chopped
- 1 small handful of pickled jalapenos optional - but I like my tacos spicy!
- 2 tbsp pico de gallo optional - but a nice fresh bright, burst of flavor!
- 1 lime, halved
In a food processor, add the walnuts, garlic, lemon juice, olive oil, hot paprika, seasoned salt, cumin and pepper.
Pulse a few times until it resembles ground beef
Lay the Boston lettuce leaves on a platter.
Top with the walnut "meat", cheese, radish, avocado, scallion, sour cream, pico de gallo (if using), cilantro (if using) and picked jalapenos (again, if using).
Finish with a squeeze of lime and serve with a nice cold beer! Enjoy!