Alkaline Tacos

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• Step 1

  To make the filling, put the walnuts and almonds into your high-speed blender or food processor and pulse until broken up. Add the sun‑dried tomatoes, olive oil, spices, liquid aminos, salt, and parsley and pulse until the tomatoes are well incorporated and the mixture is “red and meaty” looking. Tweak flavors to taste (you may want more liquid aminos and salt) and set aside.

• Step 2

  To make the pico de gallo, combine the tomatoes, cilantro, onion, olive oil, lime juice, garlic, chile, 1/4 teaspoon of salt, and the pepper. Tweak flavors to taste (you may like more cilantro, garlic, chile, lime juice, onion, or salt).

• Step 3

  To assemble the tacos, scoop about 1 tablespoon (depending on the size of the lettuce leaf) of the taco filling into the groove of the leaf. Add a spoonful of pico de gallo, a couple of avocado slices, and a drizzle of sour cream. Repeat with the remaining leaves.

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