A fresh, no-cook take on traditional tacos with just the right amount of spicy heat and cooling crunch.
Eating raw during the warmer months of the year comes pretty naturally to me; most meals being more a matter of assembly than actual cooking.
Lately I’ve been a bit infatuated with these raw vegan tacos. If you’re not familiar with raw tacos, then do you have a treat in store, because they’re fresh, crunchy and bold with spicy Mexican flavors.
This light and fun take on traditional tacos features all the familiar tastes of cumin, chili, lime and cilantro that make Mexican food so tasty.
There are three main components to the tacos: a “meat” base made from a mix of seeds and earthy spices like cumin and coriander, a chunky salsa made with cherry tomatoes and zucchini that’s loaded with heat thanks to fresh chili peppers and a creamy and cooling cilantro sauce to drizzle on top.
Everything gets stuffed into a pretty purple and crunchy cabbage “shell”, and what results is a colorful mix of tastes and textures you fold up and eat just like a taco. Yes you could use a corn tortilla or any grain-free tortillas you’d like here instead, but I think cabbage leaves are lighter, crunchier and stand up better to being loaded up with fillings.
Don’t let the rather lengthy list of ingredients turn you off from giving these a try, as you probably have a good number of the spices already in your pantry and everything comes together pretty quickly. In fact you can easily make the three separate parts ahead of time and keep everything in the fridge until its taco filling time.
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