Recipe: Walnut Mexican Street Corn Tacos

Ingredients

• Taco “Meat”
• ☐ 1½ cups raw shelled walnuts
• ☐ 2 cups roughly chopped white button mushrooms
• ☐ 1 teaspoon garlic, minced
• ☐ 1 tablespoon fresh lime juice
• ☐ 1 ½ tablespoons low sodium soy sauce or coconut aminos
• ☐ 2 tablespoons extra virgin olive oil
• ☐ 1 teaspoon ground cumin
• ☐ 1 ½ teaspoons chili powder
• Tacos
• ☐ 12 small whole wheat flour or corn tortillas
• ☐ 1 cup drained canned corn
• ☐ ½ cup crumbled cotija cheese
• ☐ ½ cup fresh cilantro
• ☐ Avocaodo, sliced (optional)
• Chipotle Sauce
• ☐ 1½ tablespoon chipotle adobo sauce
• ☐ ½ cup light sour cream or plain Greek Yogurt

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Instructions:

1. Stir together chipotle adobo sauce and sour cream in a small bowl. Refrigerate until serving.
2. Combine walnuts, mushrooms, cumin, chili powder, garlic, soy sauce (or coconut aminos) and lime juice in a food processor or blender. Pulse to break up walnuts and mushrooms into small crumbles.
3. Heat olive oil over medium-low heat in a skillet or pan. Add walnut mixture and cook, stirring occasionally for 7-8 minutes, until mushrooms are tender.
4. Spoon walnut taco meat over tortillas topped with roasted corn, cotija, chipotle sauce, cilantro and lime wedges.
5. Serve and ENJOY!!