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!

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Corn Tortillas-

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.

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Savoury ‘Mince’

  • 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!

 

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