Raw Mexican Tacos With Corn Tortillas

This recipe will be an adventure for even the most experienced taco connoisseur. The from-scratch corn tortillas are dehydrated and then filled with a savory 'mince' of walnuts, zucchini, and a bold blend of Mexican spices.

RAW MEXICAN TACOS WITH CORN TORTILLAS [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE TORTILLAS:

• 3 cups fresh corn kernels
• 1 cup chopped onion
• 3/4 cup ground golden flax seed meal
• 1 cup filtered water
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 1 teaspoon turmeric

FOR THE SAVORY MINCE:

• 1/2 cup sunflower seeds, soaked for 2 hours
• 3/4 cup walnuts, soaked for 2 hours
• 1/2 a large zucchini, roughly chopped
• 2 tablespoons fresh parsley
• 2 tablespoons fresh coriander
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon sumac
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika

FOR THE GARNISH:

• 6 lettuce leaves
• 1 ripe avocado, finely sliced
• 3-4 radishes, finely sliced
• 1  carrot, grated
• A dozen sun-dried tomatoes, roughly chopped
• Fresh parsley to garnish

PREPARATION

TO MAKE THE TORTILLAS:

1. Place all ingredients in a food processor and process them until they’re well mixed and relatively smooth; a little texture is fine.
2. Make the dough into tortillas and spread them out in circles on a teflex sheet on a dehydrator tray as evenly as possible.
3. Place in a dehydrator and dehydrate them at 105°F for 4 hours.
4. Flip the tortillas and remove the teflex sheet and allow to dry for another 2-3 hours.
5. They are ready when they are dry but still soft and pliable.

FOR THE SAVORY MINCE:

1. Drain and rinse the seeds and walnuts and place in the food processor.
2. Pulse in the food processor a few times to break them down slightly before you add all of the remaining ingredients.
3. Process this until the mixture is well combined and relatively smooth; a little texture is fine.
4. Place the mixture in a bowl until you are ready to make the tacos.

TO MAKE THE TACOS:

1. Lay 6 corn tortillas out and add the lettuce leaves.
2. Fill the lettuce leaves with around 1 heaped tablespoon of the “mince.” This helps to keep the taco firm.
3. Add the carrot, avocado, rash, tomatoes, and parsley.

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