Raw Jicama Street Tacos

Ingredients

• 1 jicama (Peeled and sliced very thin with a mandoline)
• 1 tsp virgin olive oil (For brushing the jicama shells)
• lemon juice (A splash, for the jicama shells)
• salt (A pinch, for the jicama shells)
• 1 cup raw sunflower seeds (Soaked separately for at least 2 hours, then drained)
• 0.625 cup water (For the sunflower dip)
• 2 tbsp virgin olive oil (For the sunflower dip)
• 2 tbsp lemon juice (For the sunflower dip)
• 2 tsp garlic (Minced)
• 2 tsp onion (Minced)
• 1 tsp ground cumin (Labeled cumin powder in the source)
• 3 tsp chili powder (For the sunflower dip)
• salt (To taste, for the sunflower dip)
• 1.5 cups raw walnuts (Soaked separately for at least 2 hours; 4–8 hours is preferred. Drain before using)
• 0.5 cup sun-dried tomatoes (For the walnut crumbles)
• 1 date (Pitted; the source specifies deseeded)
• 0.25 cup raw hemp seeds (For the walnut crumbles)
• 1 tbsp steak seasoning (Use a vegan steak-seasoning blend)
• 2 tsp paprika (For the walnut crumbles)
• 0.5 red bell pepper (For the walnut crumbles)
• 1 tbsp virgin olive oil (For the walnut crumbles)
• 1 cup raw cashews (Soaked separately for at least 2 hours, then drained)
• 0.25 cup nutritional yeast (For the chipotle-lime sauce)
• 1 tsp turmeric powder (For the chipotle-lime sauce)
• 2 tsp chipotle powder (For the chipotle-lime sauce)
• 1 cup water (For the chipotle-lime sauce)
• 2 tbsp lime juice (For the chipotle-lime sauce)
• 2 tsp garlic (Minced; for the chipotle-lime sauce)
• 2 tsp onion (Minced; for the chipotle-lime sauce)
• salt (To taste, for the chipotle-lime sauce)
• jalapeños (Fresh, sliced, for garnish)

Steps

1. 1

   Soak the cashews, walnuts, and sunflower seeds in separate bowls of water for at least 2 hours. For the best walnut texture, soak the walnuts for 4–8 hours. Drain all three ingredients thoroughly and set them aside.

2. 2

   Peel the jicama. Using a mandoline, slice it into very thin, flexible rounds to make the taco shells.

3. 3

   Brush both sides of each jicama round with the olive oil, lemon juice, and a pinch of salt. Set the prepared shells aside; the seasoning helps soften them so they bend without snapping.

4. 4

   Add the soaked, drained sunflower seeds, water, olive oil, lemon juice, minced garlic, minced onion, cumin, chili powder, and salt to a food processor.

5. 5

   Process the sunflower mixture until smooth and creamy, with a texture resembling refried beans. Scrape down the bowl as needed, then set the dip aside.

6. 6

   Add the soaked, drained walnuts, sun-dried tomatoes, date, hemp seeds, steak seasoning, paprika, red bell pepper, and olive oil to a food processor.

7. 7

   Pulse or process for 30 seconds to 1 minute, stopping to scrape down the bowl if necessary. Keep the mixture slightly coarse so it has a crumble-like texture rather than becoming a paste. Set aside.

8. 8

   Add the soaked, drained cashews, nutritional yeast, turmeric, chipotle powder, water, lime juice, minced garlic, minced onion, and salt to a blender.

9. 9

   Blend until the sauce is completely smooth and creamy. Add a small amount of extra water only if needed to help it blend, while keeping the sauce thick enough to spoon over the tacos.

10. 10

    Assemble the tacos by placing sunflower dip into each jicama shell, followed by walnut crumbles. Drizzle or spoon over the chipotle-lime sauce and finish with fresh sliced jalapeños. Serve immediately.

Notes

This is a raw, no-cook recipe. Keep the components refrigerated and assemble just before serving for the crispest jicama shells. The source recommends soaking walnuts for 4–8 hours even though the minimum soaking time for all nuts and seeds is 2 hours.

Nutrition per serving

• main
• vegan
• raw
• no-cook
• gluten-free
• dairy-free
• Mexican-inspired
• nut-based