Raw Mexican Tacos with Corn Tortillas
Often I make my raw tacos just with cos lettuce leaves, but I got a new recipe book called the Unbakery- which is recipes from a beautiful raw café in New Zealand, and they had this corn tortilla recipe that I simply had to try! They are delicious and worked perfectly with these fillings. There are a few steps to this recipe, but the corn tortillas will last in the fridge for a couple of weeks, and the pate will keep a few days too and both are versatile so get creative!
This recipe is adapted from The Unbakery.
- 3 cups of fresh corn kernels
- 1 cup of chopped onion
- ¾ cup of ground golden flax seed meal
- 1 cup of filtered water
- 1 tablespoon of lemon juice
- 1 teaspoon of salt
- 1 teaspoon of turmeric
Place all ingredients in a food processor and process until well mixed and relatively smooth, a little texture is ok.
Spread the mixture out in circles on a dehydrator tray with a teflex sheet- I did four tortillas to a tray, around 3mm thick and as even as possible.
Dehydrate at 41 degrees Celsius for 4 hours, then flip and remove the teflex sheet and allow to dry for another 2-3 hours or so, it will depend on your weather conditions. They are ready when they are dry, but still soft and pliable.
Store in the fridge for up to 2 weeks.
- ½ cup of sunflower seeds (soaked for 2 hours)
- ¾ cup of walnuts (soaked for 2 hours)
- ½ a large zuchinni roughly chopped
- 2 tablespoons of fresh parsley
- 2 tablespoons of fresh coriander
- 1 tablespoon of lime juice
- ½ teaspoon of salt
- 1/8 teaspoon of cayenne pepper
- ½ teaspoon of sumac
- ½ teaspoon of cumin
- ½ teaspoon of smoked paprika
Drain and rinse the seeds and walnuts and place in the food processor. Blitz a few times to break them down slightly, then add all remaining ingredients.
Process until the mixture is well combined and relatively smooth- a little texture is ok!
Place the mixture in a bowl until you are ready to make the tacos. This mix will keep in the fridge for 2-3 days.
To Assemble the Tacos-
- 6 coz lettuce leaves
- 1 ripe avocado finely sliced
- 3-4 radishes finely sliced
- 1 grated carrot
- a dozen sun dried tomatoes roughly chopped
- fresh parsley to garnish
Lay 6 corn torillas out and add the coz lettuce leaves.
Fill the lettuce leaves with around 1 heaped tablespoon of the ‘mince.’ This helps to keep the taco firm.
Add the carrot, avocado, rash, tomatoes and parsley.
Roll up and eat with your hands!