Print

Raw Vegan Walnut Chorizo Tacos with Cabbage Shells and Fresh Salsas Recipe

Print Recipe

★★★★★

4.6 from 141 reviews

These easy raw walnut chorizo tacos offer a vibrant, healthy twist on traditional Mexican flavors, using a blend of walnuts, pumpkin seeds, and homemade guajillo chili paste to create a spicy and protein-packed taco filling. Wrapped in fresh cabbage leaves and topped with creamy raw vegan sour cream, guacamole, and zesty kiwi salsa, these tacos are a perfect raw vegan meal bursting with fresh, bold flavors.

Ingredients

Scale

For the Taco Shells:

  • 1 green or red cabbage

For the Guajillo Paste:

  • 5 dry guajillo chili pods, soaked one hour, seeded and stems removed
  • 1 teaspoon garlic
  • 3 tablespoons olive oil
  • 1 teaspoon cumin
  • 2 teaspoons coriander
  • salt to taste
  • water as needed

For the Chorizo “Meat”:

  • ¼ cup walnuts
  • ¼ cup pecans
  • ¼ cup pumpkin seeds
  • 1½ tablespoons guajillo chili paste (or store-bought chili paste)
  • ⅛ teaspoon cloves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • ¼ tablespoon chili powder
  • ¼ tablespoon fresh oregano

For the Raw Vegan Sour Cream:

  • 1 cup cashews, soaked 2 hours
  • ½ cup water or more
  • ¼ cup lemon juice or more to taste
  • pinch salt

For the Kiwi Salsa:

  • 2 kiwis, peeled and chopped
  • 1 heirloom tomato
  • juice of one lime
  • salt to taste
  • ¼ red onion, minced
  • ½ bunch cilantro, chopped
  • 1 jalapeño, seeded and minced

For the Guacamole:

  • 2 avocados
  • juice of ½ lime
  • ¼ red onion, minced
  • salt to taste
  • chopped cilantro to taste

Instructions

  1. Make the Guajillo Paste: Blend soaked guajillo chili pods, garlic, olive oil, cumin, coriander, salt, and water as needed until smooth and well combined.
  2. Prepare the Walnut Chorizo: Pulse walnuts and pumpkin seeds in a food processor until crumbly but not powdery. Transfer to a mixing bowl and stir in guajillo paste, cloves, salt, black pepper, olive oil, chili powder, and fresh oregano until fully incorporated.
  3. Make the Raw Vegan Sour Cream: Puree soaked cashews, water, lemon juice, and a pinch of salt in a blender until smooth and creamy.
  4. Prepare the Kiwi Salsa: Chop kiwis, heirloom tomato, red onion, cilantro, and jalapeño finely, then mix with lime juice and salt by hand or pulse a few times in a food processor to desired texture.
  5. Make the Guacamole: Mash avocados with lime juice, minced red onion, chopped cilantro, and salt until smooth and creamy.
  6. Assemble the Taco Shells: Remove the outer leaves of the cabbage and discard. Carefully separate the remaining leaves by chopping off the stem to help avoid tearing. Use these leaves as taco shells.
  7. Assemble the Tacos: Spoon walnut chorizo mixture inside each cabbage leaf shell, then top with raw vegan sour cream, guacamole, and kiwi salsa. Garnish with fresh cilantro or pea sprouts if desired. Serve immediately and enjoy!

Notes

  • Soak cashews for at least 2 hours to achieve a creamy sour cream texture.
  • Soak guajillo chili pods for one hour to soften and intensify flavor before blending.
  • Use cabbage leaves as a crunchy, low-carb alternative to traditional taco shells.
  • You can substitute store-bought chili paste if short on time.
  • Adjust the amount of water in the guajillo paste and sour cream to reach desired consistency.
  • For a spicier salsa, keep the jalapeño seeds.
  • Keep all components refrigerated if not serving immediately, but assemble tacos just before serving to maintain freshness and crispness.

Keywords: raw vegan tacos, walnut chorizo, guajillo paste, raw vegan sour cream, kiwi salsa, guacamole, cabbage taco shells, plant-based tacos, healthy tacos, no-cook recipe

Find it online: https://lucabites.com/raw-vegan-walnut-chorizo-tacos-with-cabbage-shells-and-fresh-salsas-recipe/