| Did a friend forward this to you? Sign up here. Ingenious tacos The first time I heard about the meat substitute we're going to use today, I guffawed. "Walnuts?!" I exclaimed while eating what looked like ground meat. The brown crumbles were seasoned with lots of savory spice and had the same nubby texture as cooked ground beef. "No way!" Way. Today's tacos couldn't be easier to make. Throw walnuts and aromatics including lime juice, chile powder and cilantro into a food processor, and let that rip for about 45 seconds. You'll end up with small brown nubbins — a dead ringer for cooked ground beef. Pile it into tacos and then drizzle with salsa (for heat) and sprinkle with shredded cabbage (for crunch), chopped tomatoes (for freshness), and yogurt or sour cream (for a touch of creaminess).  | Today's recipe |  Photos by Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post | Walnut TacosFind substitution suggestions and other tips below the recipe. For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 6 (makes 12 tacos)
Total time: 15 minutes IngredientsFor the filling - 2 cups coarsely chopped raw walnuts
- 2 tablespoons fresh lime juice
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon water
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon chipotle chile powder (may substitute ground cayenne pepper)
- 1/2 teaspoon fine salt, or more as needed
- 1/4 teaspoon freshly ground black pepper
For assembly - Twelve 6-inch corn tortillas, warmed
- 1 cup chopped fresh tomato
- 1 cup thinly sliced red cabbage
- Flesh of 2 medium avocados, sliced
- 1/2 cup store-bought or homemade salsa verde
- 1/2 cup Greek-style yogurt (may substitute nondairy yogurt or nondairy sour cream)
- 12 cilantro sprigs
- 2 limes, cut into wedges
Steps1. Make the filling: In a food processor, combine the walnuts, lime juice, cilantro, water, cumin, chili powders, salt and black pepper and pulse until the nuts are reduced to pebble-size, about 1 minute; do not over-process. Taste, and season with more salt, if desired. 2. Assemble the tacos: Divide the corn tortillas among serving plates. Spoon about 2 tablespoons of the filling on each tortilla, then add some tomato, a few slivers of cabbage, a couple slices of avocado, a spoonful of salsa verde, a dollop of yogurt and some cilantro. 3. Serve with lime wedges on the side, for squeezing. Adapted from "Healing the Vegan Way," by Mark Reinfeld (De Capo Lifelong Books, 2016). Tested by Joe Yonan. Nutrition information per serving (using cooked salsa verde and nonfat yogurt): Calories: 410; Total Fat: 31 g; Saturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 260 mg; Carbohydrates: 29 g; Dietary Fiber: 8 g; Sugar: 4 g; Protein: 11 g.
Substitution suggestions + other tips and ideas: - To make this dish vegan >> use nondairy yogurt or nondairy sour cream.
- I like soft tortillas here >> but feel free to substitute crunchy, fried shells.
- Instead of cabbage >> try shredded lettuce or sliced radishes.
- If you don't have a food processor >> chop the nuts into bits on a cutting board, transfer to a bowl, and mix in the spices and other ingredients until small clumps form.
 | Dessert | 🎧 Hania Rani live at Invalides, in Paris.
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