Mini Tacos with Walnuts, Guacamole and Mango

Categories: Lunch Main Meals Recipes

Mini Tacos with Walnuts, Guacamole and Mango

It’s nice to serve mini tacos on a large chopping/cutting board or on baking parchment directly on the table so everyone can scoop their own. But it’s also great if everyone can make their own tacos right at the table, in which case you can just display all the accompaniments in bowls.

Recipe from The Chakra Cookbook by Annika Panotzki, published by Nourish Books. Price: £20

Skill level: Basic

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Servings: Serves 2-4

Ingredients

In each mini tortilla (gluten-free):

1 handful

shredded cos/romaine lettuce

50g (3.5 oz)

Raw Walnut Mince (see recipe)

1 handful

finely shredded red cabbage

1 handful

spiralized courgette/zucchini

1 handful

spiralized carrot

1 tbsp

3 tbsp

mango pieces, fresh or frozen and defrosted

1 tbsp

frozen sweetcorn/corn kernels, defrosted, or fresh

1 tsp

fresh coriander/cilantro

For the Raw Walnut Mince:

200g (7oz)

1 tbsp

tamari soy sauce

1 tbsp

ground coriander

½ tsp

½ tsp

red pepper, deseeded

½ tsp

sea salt flakes

Method

1

Sprinkle the lettuce diagonally over the mini tortilla.

2

Place the walnut mince on top of the lettuce.

3

Sprinkle the red cabbage, courgette/zucchini and carrot on top of the walnut mince.

4

Spoon the guacamole on top of everything and sprinkle with the mango and sweetcorn/corn kernels.

5

Top with the fresh coriander/cilantro.

6

For the Raw Walnut Mince: Blitz everything in a food processor to a coarse minced-/ground-meat consistency.

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