For the past couple of years, I’ve made a taco filling with walnuts. It’s very quick to make and really tasty. Until you need something with no nuts. While I can’t eradicate the human nuts from my kitchen, I knew I could find a way to make meatless tacos that were also nut free and maybe even raw vegan.
So I sought out to find an alternative to nuts. Would you believe this is even better than the walnut one I thought was absolutely fine? Isn’t that how it often works out? A new dietary challenge often ends up being the impetus to creating something that tastes even better. This taco filling is made with sunflower seeds! While not always a cup-for-cup replacement for nuts, it required minimal modification to my walnut taco filling to make a similar filling that is even more flavorful.
As I mentioned in my jackfruit taco post, my go-to for taco shells is a very thinly sliced jicama. I learned this from Diane at The Whole Gang and have never looked back. It’s crunchy, light and perfect for making a plate full of tacos, not to mention gluten-free.
Here’s how I made these tacos:
One slice of jicama and a bit of sunflower seed filling:
A generous dollop of lazy guacamole*:
Just a bit of shredded cabbage. And that’s it.
Super easy and makes a very quick dinner for four!
Johnna's Favorite Taco Seasoning Blend
- 2 T . chili powder (I use medium heat from Penzeys)
- 1 T . cumin
- 2 t . ground black pepper
- 1 ½ t . finely ground sea salt
- 1 t . paprika (I like smoked)
- ½ t . garlic powder
- ½ t . oregano
- ½ t . onion powder
- ½ t . red pepper flakes
Mix all together and store in an airtight container, such as a glass jar. I mix a large batch and keep it handy. Give the jar a good shake to mix the spices together before using.
Sunny Tacos, gluten-free, raw vegan, nut-free taco filling
- 1 cup sunflower seeds , soaked overnight in water, rinsed and drained
- 2 cloves garlic , minced
- 1 T . tahini
- 1 T . Bragg's Aminos or gluten-free soy sauce
- 2 t . taco seasoning (see my favorite blend below)
- Juice of 1 lemon , approximately 2 to 3 T.
Combine all ingredients in bowl of food processor, fitted with "s" blade. Pulse until well ground, but not long enough to turn into a paste.
This makes four generous servings. Store any leftovers for 2-3 days in the refrigerator.
*My version of lazy guacamole isn’t really a recipe. I toss in a couple of avocados, one small onion diced, a handful of cherry tomatoes halved, a little garlic, a little cumin, juice of a lime and stir away.