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Mexican-Inspired Walnut Mince Tacos


Mexican-Inspired Walnut Mince Tacos

Mexican-Inspired Walnut Mince Tacos

Walnuts blitzed in a food processor with a combination of spices form the base of these Mexican-inspired, easily built, soft tacos.
Course: Lunch, Snacks
Cuisine: Modern Australian
Special Diet: Vegan Option
Nutrition Profile: Vegetarian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 servings (2 tacos per serving)
Author: The Cook
5 from 1 vote
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For the Mexican-inspired walnut mince :

  • 2 cups coarsely chopped raw walnuts, (see note 1)
  • 1 cup sun-dried tomatoes
  • tablespoons freshly squeezed lime juice
  • 1 tablespoon finely chopped fresh coriander (cilantro)
  • ¾ tablespoon water
  • 2 teaspoons ground cumin
  • teaspoon chilli powder, or to taste
  • ½ teaspoon smoked paprika
  • sea salt and freshly ground black pepper, to taste

For the taco fillings :

To garnish and serve :

Recipe Instructions

For the walnut mince :

  • Combine the walnuts, sun-dried tomatoes, lime juice, coriander (cilantro), water, ground cumin, chilli powder, smoked paprika, salt and black pepper in a food processor; pulse a few times to just combine, ensuring to not over process and turn into a paste. Taste and add more chilli powder and/or salt, if needed.

To assemble the tacos :

  • Divide the corn tortillas among serving plates.
  • Spoon about 2 tablespoons of the filling on each tortilla, then add some diced tomato, a few slivers of cabbage or lettuce, slices of avocado, a spoonful of salsa verde, a dollop of yoghurt.

To serve :

  • Garnish with a sprig of coriander (cilantro) and serve with lime wedges.

Cooks Notes & Variations

  1. Optional : Place walnuts in a bowl of room temperature water and leave to soak for 20 minutes. Drain before adding to the food processor.
  2. Lettuce can be used in place of the red cabbage.
  3. For a vegan taco use nondairy yoghurt or nondairy sour cream.
  4. The walnut crumble filling can be refrigerated for up to 1 week or frozen for up to 3 months.Optional :

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Serving: 1serving (2 tacos) | Calories: 457kcal | Carbohydrates: 29g | Protein: 11g | Fat: 37g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 601mg | Potassium: 1357mg | Fiber: 11g | Sugar: 12g | Vitamin A: 1320IU | Vitamin C: 35.8mg | Calcium: 117mg | Iron: 4.1mg

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