Ingredients
Scale
- 1.5 cups raw walnuts
- 8 oz cremini mushrooms, roughly chopped
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 12 small corn tortillas
- Diced white onion
- fresh cilantro
- sliced radishes
- lime wedges
- avocado slices
Instructions
- Place the raw walnuts and chopped mushrooms into a food processor. Pulse the mixture 5 to 8 times until it reaches a coarse, crumbly consistency that looks like ground meat. Be careful not to over-process, or you will end up with a paste. Once pulsed, set the mixture aside in a small bowl.
- Heat the olive oil in a large skillet over medium-high heat. Add the walnut and mushroom mixture to the pan. Sauté for about 5 to 7 minutes, stirring occasionally. As the moisture evaporates from the mushrooms, the mixture will begin to brown and turn slightly crispy. Stir in the soy sauce, chili powder, cumin, smoked paprika, and garlic powder. Cook for another 2 minutes until the spices are fragrant and well-combined.
- While the filling finishes cooking, warm your corn tortillas. You can do this by placing them directly over a low gas flame for 10 seconds per side or heating them in a dry skillet until pliable. To assemble, spoon two tablespoons of the plant-based “meat” into each tortilla. Top with a sprinkle of diced onion, fresh cilantro, and a few radish slices. Squeeze fresh lime juice over the top and serve immediately with avocado.
- Cook Time: 20 minutes