Raw Ground Taco Filling
Whenever I’m about to make a raw foods meal, I tend to think about making raw tacos. My husband tends to hope I make this filling when I do. If I ever want to show people how delicious eating raw can be, my husband chimes in with a “make them the tacos!” So this is that recipe.
When I used to live on Oahu, Hawaii, I had the honor of working under the raw food creations caterer, Amira’s Rawsome Organic. She made an incredibly delicious taco meal that I will never forget. It was salty with all that taco seasoning flavor and a luxurious texture. However, I did later gain 10 pounds by eating (okay… overeating) those healthy fat-heavy recipes.
Most raw taco fillings are heavy in nuts and seeds making them highly caloric because of their high fat content. To eat those fillings in a healthful way you would only be able to have one small taco, without too much nut-meat filling. This is a recipe for those of us who love freedom and abundance.
When I first made this recipe it was mostly just coarsely blended raw sunflower seeds with spices, as I had learned from my friend & mentor. I transformed it into my own personal recipe overtime, thinning out the seeds with more and more veggies, until it was basically only vegetables & spices. Once you get the hang of it you’ll throw in this-and-that and make your own version. Until you are comfortable making your own mix, here is mine as a base.
- 2 large or 3 medium carrots, chopped
- 1-2 celery stalks, chopped
- 2-4 cherry tomatoes
- 1/8 cup raw hulled sunflower seeds or raw hemp seeds (optional)
- 2-3 green onions, chopped
- cilantro, chopped
- 1 clove garlic
- 1/2 cup Braggs Aminos (or soy sauce)
- 1/4 cup Mexican chili powder
- 2 tablespoons cumin powder
- 1 tablespoon garlic powder
- 2 teaspoons cayenne pepper
- Grind up the first 7 ingredients in a food processor until fully ground. It should become fully incorporated and the bits should be slightly smaller than the size of peas. Make it in multiple batches if necessary.
- Soak the mixture in the Braggs Aminos and mix in the spice mixture.
- Add more or less cayenne pepper depending on the heat you would like, add more Braggs for more salt & richness in flavor, and always feel free to add more of the spice mix.
While I was in Portland to work with my editor (and bestie), I made this filling for a raw tacos dinner night. We adorned our lettuce-tortillas with this Tex-Mex filling, then heaped on the guacamole, pico de gallo, cilantro, onions, and cauliflower-cojita cheese. As an added bonus we also had raw enchilada sauce and a mushroom fajita filling to add to our tacos, but those are so good, they deserve another recipe post altogether.
She gave me a lesson on setting the white balance with her camera. I have been studying photography in the hopes of improving my food pictures. The following are all photos by her, my editor and dear friend, Meaghan Morawski.
I know, right? Isn’t Meaghan an incredible photographer? I wish we lived in the same area so we could work together more often! She does them justice. They were really delicious. We were pretty excited to eat them. I think we wolfed down eight of them and were so stuffed! Comfortably stuffed. Stuffed with raw plant foods, which is quite a different feeling from being stuffed with greasy food, let me tell you! Satisfied, I think is the right word. Then we had leftovers ready to eat for lunch the next day, which is always awesome!
You can top your tacos with anything you like, so just use our toppings as examples. Raw tacos are really, really fast and easy. If the filling sounds daunting; don’t worry, I promise it’s not. After you try it a couple times, you’ll realize it just takes throwing some veggies and spices into a food processor and letting it do all the work. If you chop up tomatoes, onions, and bell peppers for another recipe, just make extra and leave the tupperware open for a buffet-type taco bar. I often over-prep since so many of the same ingredients are used in all sorts of different raw food recipes. Enjoy!