Cinco de Mayo is the perfect day of the year to experience your first RAW tacos!
(Kind of sounds wrong, doesn’t it?)
Celebrated annually on May 5th, Cinco de Mayo commemorates the Mexican army’s victory at the Battle of Puebla over the French in 1862. Military parades still take place in Mexico to commemorate the battle, but for most North Americans the date has transformed into a festive excuse to celebrate Mexican culture and cuisine!
And what better way to honour all that is deliciously Mexicana than making raw vegan tacos!
Now, for all you raw food newbies out there who aren’t experienced in the Jetson-esque world of dehydrators, let’s ease you in with a VERY simple recipe – no new aerospace appliances required!
When it comes to tacos, the bread and butter (or chilli and lime) of the classic casing is the taco meat! This would typically be beef, though in the case of Taco Bell the word ‘meat’ is somewhat ambiguous. In this #ilikeitRAW version, forget about fibrous fillers, chemical-laden crap, and genetically modified corn blobbity-blah, we’re going all natural, darling!
Here’s a super simple, super delicious, super satisfying Cinco de Mayo-inspired raw taco recipe to please even the pickiest of eaters (and perhaps convert them to the #rawsome ways for life!)
I Like It RAW Tacos:
-8 large romain lettuce leaves
I Like It RAW Walnut Taco Meat:
-1 C RAW walnuts (soaked)
-1 tbsp Nama Shoyu (raw soy sauce)
-dash of chilli powder
-1 tsp ground cumin
-1 tsp olive oil
-salt and pepper to taste
I Like It RAW Cashew Sour Cream:
-1/2 C RAW cashews (soaked overnight)
-5 tbsp water
-1 tbsp fresh lemon juice
-1 tsp apple cider vinegar
I Like It RAW Pico de Gallo:
-2 vine-ripened tomatoes (chopped)
-1/2 C red onion (diced)
-1 C cilantro (chopped)
-2 cloves garlic (minced)
-1 tbsp lemon juice
-1 tbsp lime
-1/2 tsp cumin
-3/4 tsp coriander
-1 tbsp olive oil
-pinch of cayenne
-sea salt for taste
First, combine all ingredients for the #ilikeitRAW Pico de Gallo and let it sit in the fridge while you prepare the rest.
Next, for your walnut taco ‘meat’, simply pulse all ingredients in a food processor for a few seconds until you get a nice chunky, ‘meaty’ texture.
Then, the #ilikeitRAW cashew sour cream is best when it’s a creamy, drippy consistency, so feel free to blend this to your heart’s content!
Finally, scoop copious amounts of walnut meat, cashew cheese and pico de gallo onto romaine leaves and have fun pigging out on this delicious dinner!
Happy Cinco de Mayo, everyone!
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