Tasty Tuesday: Raw Tacos

In San Diego, we have a tradition on Tuesdays called Taco Tuesday.  Unfortunately, most tacos are a recipe for ill health and disease.  The shells (likely made from GMO corn) are deep fried then filled with hormone-laden beef, cheese, and other disease-causing ingredients.  When I first went raw, I really missed eating tacos.  I discovered that collard greens can be used as a taco shell, but have soon discovered that Napa cabbage is even better, because it has milder flavor than collard.  Here is a modification to the recipe I used to teach in my raw classes:

Taco Shell:
4 to 6 Napa Cabbage leaves

Taco "Meat" filling:
1 cup of walnuts (soaked and chopped)
1 cup of mushrooms (chopped fine)
1/2 cup of sun-dried tomatoes (blended into a sauce)
1 Tbsp of olive oil
1 tsp of chili powder
1 garlic clove (finely chopped)
1 tsp of sea salt

Mix all ingredients in a bowl and set aside

Raw Salsa:
1 cup of chopped tomatoes (favorite variety or seasonal)
1/2 cup of chopped onions
1 garlic clove (finely chopped)
1/4 cup of cilantro (chopped)
1 Tbsp of olive oil
1 Tbsp of lemon or lime juice
1 tsp of sea salt (optional)

Mix all ingredients in a bowl and set aside.

Raw Sour "Cream":
1 cup of cashews (soaked for 2 to 3 hours)
1 cup of water
1/2 cup of lemon
1 Tbsp of Apple Cider Vinegar
1 tsp of onion powder
1 tsp of sea salt (optional)

Blend all ingredients in a blender or food processor until smooth.

Assembly:
Fold the cabbage leaves in half making a taco shape.  Fill each of the "tacos" with the "meat" so the bottoms are filled nicely.  Add any desired veggies (i.e. marinated mushrooms, shredded cabbage, lettuce or cilantro).  Top with desired amounts of salsa and sour "cream."  Serves two to three people.  Enjoy!

Mystic Merman