Raw Jicama Street Tacos

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.

   Start 2-hour timer
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.

   Start 30-second timer
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.