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Raw Tacos

Prep Time 15 minutes
Total Time 15 minutes
Servings 4 tacos
Calories 246kcal


  • For the walnut taco meat:
  • 1 cup raw walnuts
  • 1 tablespoon nama shoyu raw, unpasteurized soy sauce—I just used soy sauce
  • 1 teaspoon ground cumin
  • 1/8 teaspoon chili powder
  • dash of pepper
  • 1 teaspoon extra virgin olive oil

  • For the peach salsa:
  • 2-3 small roma tomatoes diced
  • ½ medium cucumber diced
  • ¼ small red onion diced
  • 1 medium peach diced
  • juice from half a lime
  • dash of cumin
  • dash of garlic powder
  • salt and pepper to taste

  • For assembling:
  • 4 large red cabbage leaves
  • 1 small avocado
  • salsa such as the peach salsa we used (recipe below)
  • other optional toppings: sprouts shaved carrots, mushrooms, cabbage, sunflower seeds


  • Pulse all ingredients for the taco "meat" in a food processor until just combined. Don't over process or you'll get walnut butter!
  • Combine all ingredients for the salsa and toss. Taste and adjust seasoning.
  • Spoon some taco meat into a freshly washed cabbage leaf, pile on the salsa and a few slices of avocado. EAT!


Adapted from here.

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