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Raw Jicama Street Tacos
These delicious raw jicama tacos will help you not miss cooking food as much when you are on your raw vegan game. Jicama shells add a nice crisp and twist to a dish we eat often. I used olive oil, lemon juice, and a pinch of salt to help soften up the Jicama so they would not snap in half when you bend them for the tacos. The sunflower dip was my replacement for refried beans, and I made tasty walnut crumbles to top the tacos off. The tacos were complete once I added the chipotle lime sauce. Try this recipe when you are on your mindful eating tip or want some good tacos.
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Shopping List
Jicama Taco Shell
- 1 jicama
- 1 tsp virgin olive oil
- splash of lemon juice
- pinch of salt
Sunflower Dip (Refried Bean Style)
- 1 cup raw sunflower seeds
- 1/2 cup + 2 Tbsp water
- 2 Tbsp virgin olive oil
- 2 Tbsp lemon juice
- 2 tsp minced garlic
- 2 tsp minced onions
- 1 tsp cumin powder
- 3 tsp chili powder
- to taste salt
Walnut Crumbles
- 1.5 cups raw walnuts
- 1/2 cup sun-dried tomatoes
- 1 deseeded date
- 1/4 cup raw hemp seeds
- 1 Tbsp steak seasoning
- 2 tsp paprika
- 1/2 red bell pepper
- 1 Tbsp virgin olive oil
Chipotle Lime Sauce
- 1 cup raw cashews
- 1/4 cup nutritional yeast
- 1 tsp turmeric powder
- 2 tsp chipotle powder
- 1 cup water
- 2 Tbsp lime juice
- 2 tsp minced garlic
- 2 tsp minced onion
- to taste salt
Garnish Ingredients
- sliced jalapeños
Directions
- Soak cashews, walnuts, and sunflower seeds in water for at least 2 hours *walnuts will be best if soaked for 4-8 hours* (separate bowls). Then drain and place to the side
- Peel and slice with a mandolin to create your taco shells. Brush olive oil, lemon juice, and salt on both sides of each jicama tortilla. Place to the side
- Add all ingredients for the sunflower dip to a food processor and blend until you have a smooth, refried bean-like texture. Place to the side
- Add all ingredients for walnut crumbles to the food processor and blend for 30 seconds to 1 minute. The goal is to create a crumble-like texture. Place to the side
- Add all ingredients for chipotle lime sauce to a blender. Blend until the texture is very smooth
- Build your tacos and enjoy with fresh sliced jalapenos
Shopping List
Jicama Taco Shell
- 1 jicama
- 1 tsp virgin olive oil
- splash of lemon juice
- pinch of salt
Sunflower Dip (Refried Bean Style)
- 1 cup raw sunflower seeds
- 1/2 cup + 2 Tbsp water
- 2 Tbsp virgin olive oil
- 2 Tbsp lemon juice
- 2 tsp minced garlic
- 2 tsp minced onions
- 1 tsp cumin powder
- 3 tsp chili powder
- to taste salt
Walnut Crumbles
- 1.5 cups raw walnuts
- 1/2 cup sun-dried tomatoes
- 1 deseeded date
- 1/4 cup raw hemp seeds
- 1 Tbsp steak seasoning
- 2 tsp paprika
- 1/2 red bell pepper
- 1 Tbsp virgin olive oil
Chipotle Lime Sauce
- 1 cup raw cashews
- 1/4 cup nutritional yeast
- 1 tsp turmeric powder
- 2 tsp chipotle powder
- 1 cup water
- 2 Tbsp lime juice
- 2 tsp minced garlic
- 2 tsp minced onion
- to taste salt
Garnish Ingredients
- sliced jalapeños
Directions
- Soak cashews, walnuts, and sunflower seeds in water for at least 2 hours *walnuts will be best if soaked for 4-8 hours* (separate bowls). Then drain and place to the side
- Peel and slice with a mandolin to create your taco shells. Brush olive oil, lemon juice, and salt on both sides of each jicama tortilla. Place to the side
- Add all ingredients for the sunflower dip to a food processor and blend until you have a smooth, refried bean-like texture. Place to the side
- Add all ingredients for walnut crumbles to the food processor and blend for 30 seconds to 1 minute. The goal is to create a crumble-like texture. Place to the side
- Add all ingredients for chipotle lime sauce to a blender. Blend until the texture is very smooth
- Build your tacos and enjoy with fresh sliced jalapenos
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