Feb
27

Inspired by “Raw”, Roxanne Klein & Charlie Trotter

The amount of taco shells batter in the recipe below will make good 15 tacos. You can reduce the amount of ingredients. Or you can make taco shells in advance and store them in a cool place: their shelf-live is long.
And of course you will have small pieces left from cutting taco shells from your rectangular sheets of batter: those will serve as crackers or bread crumbs on your salads and soups beautifully.

To get crumbly texture for your “ground beef”, you can dehydrate the mixture for a couple of hours in dehydrator.

I am not giving the precise amounts of ingredients I have used to fill the tacos. I have made 6 tacos and used approximately one cup of “ground beef”, 1 green pepper, and 1 big tomato, 2 avocados, cup of thawed corn, juice of 1 lime and 3 Tsp of chopped coriander.

The layers in tacos recipe are mentioned in order. Basically you have the same filling but by alternating top layer between tomatoes, pepper and corn you have an interesting and visually stunning presentation.

Taco Shells

Golden flaxseeds, 3 cups
Sunflower seed, 1 cup
Filtered water, 3 cups
Onion, minced, 2 Tsp
Garlic, mince, 2 tsp
Cumin, freshly ground, 1 tsp
Nama Shoyu, 1/3 cup
Poppy seeds, 2 Tsp

“Ground Beef” Filling

You can find it here.

Taco No. 1

“Ground Beef “
Avocado, diced, and drizzled with lime juice to prevent browning
Coriander, chopped
Pepper, diced
Tomatoes, diced
Corn

Taco No. 2

“Ground Beef “
Avocado, diced, and drizzled with lime juice to prevent browning
Coriander, chopped
Pepper, diced
Corn
Tomatoes, diced

Taco No. 3

“Ground Beef “
Avocado, diced, and drizzled with lime juice to prevent browning
Coriander, chopped
Tomatoes, diced
Corn
Pepper, diced

Enjoy!

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