Alkaline Tacos

The Blender Girl

https://www.cutoutandkeep.net/projects/alkaline-tacos • Posted by Ten Speed Press

This taco “meat” comes pretty close to the real thing, but it’s packed with live enzymes and alkalizing boosters. You can whip up this super-tasty taco feast in less than thirty minutes, and you’ll get better results with a food processor than with a conventional blender. For a more traditional taco, use non-GMO corn tortillas in place of or wrapped around the romaine. If you go without the romaine, add a bit of shredded lettuce. After devouring a whole batch of the filling, my friend Denise exclaimed: “I want to be buried with this!” serves 8 as a starter, 4 as a light lunch or main (makes 16 to 20 tacos)

You will need

Filling
½ cup Raw Walnuts ½ cup Blanched slivered raw Almonds 2 tbsp cold-pressed Extra Virgin Olive Oil 1 tsp Ground Cumin 1 tsp Ground Coriander 1/8 teaspoon Garlic Powder 1/8 teaspoon Onion Powder 1/8 teaspoon Chili Powder ½ cup soaked, drained, and roughly chopped Sundried Tomatoes 1 ½ tsp Bragg liquid aminos, wheat-free tamari, or Soy Sauce , plus more to taste 1/8 teaspoon natural Salt , plus more to taste 1 tbsp Chopped flat-leaf Parsley
Pico de gallo
1 cup Diced Tomato 1 ½ tbsp Finely chopped Cilantro , plus more to taste 1 tbsp Diced Red Onion , plus more to taste 1 tsp cold-pressed Extra Virgin Olive Oil 1 tsp Freshly squeezed Lime Juice , plus more to taste ¼ tsp Minced Garlic , plus more to taste ¼ tsp Minced Serrano Chile , plus more to taste Natural Salt 1 Pinch of Freshly Ground Black Pepper 20 Medium and large romaine Lettuce leaves, or other foldable, nottoo- soft leaf lettuce, washed and dried 1 Or 2 Avocados , pitted, peeled, and sliced, to garnish Slick Sour Cream , to garnish

Project Budget

Time

Difficulty

Description

This taco “meat” comes pretty close to the real thing, but it’s packed with live enzymes and alkalizing boosters. You can whip up this super-tasty taco feast in less than thirty minutes, and you’ll get better results with a food processor than with a conventional blender. For a more traditional taco, use non-GMO corn tortillas in place of or wrapped around the romaine. If you go without the romaine, add a bit of shredded lettuce. After devouring a whole batch of the filling, my friend Denise exclaimed: “I want to be buried with this!” serves 8 as a starter, 4 as a light lunch or main (makes 16 to 20 tacos)

Instructions

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.

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).

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.