Vegan Tacos Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Tortillas:</li><li class="ingredients-single-item">250g masa harina (corn flour)</li><li class="ingredients-single-item">320ml warm water</li><li class="ingredients-single-item">4g salt</li><li class="ingredients-single-item">For the Walnut-Mushroom "Meat":</li><li class="ingredients-single-item">200g walnuts</li><li class="ingredients-single-item">250g mushrooms, finely chopped</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 medium onion, diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">1 tbsp tomato paste</li><li class="ingredients-single-item">2 tbsp soy sauce (or tamari for gluten-free)</li><li class="ingredients-single-item">1 tbsp ground cumin</li><li class="ingredients-single-item">1 tbsp smoked paprika</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1/2 tsp cayenne pepper (optional)</li><li class="ingredients-single-item">Salt to taste</li><li class="ingredients-single-item">For the Toppings:</li><li class="ingredients-single-item">200g red cabbage, thinly sliced</li><li class="ingredients-single-item">1 carrot, julienned</li><li class="ingredients-single-item">2 tbsp lime juice</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">2 ripe avocados, sliced</li><li class="ingredients-single-item">Fresh cilantro, chopped</li><li class="ingredients-single-item">2 limes, cut into wedges</li><li class="ingredients-single-item">For the Cashew Crema (optional):</li><li class="ingredients-single-item">150g raw cashews, soaked for 4 hours</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">2 tbsp lime juice</li><li class="ingredients-single-item">1/2 tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Tortilla press (or a heavy flat-bottomed pan)</li><li class="equipment-single-item">Cast iron skillet or comal</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper or plastic wrap</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Line a baking sheet with parchment paper and spread the walnuts in a single layer. Toast them for 8-10 minutes until fragrant and slightly darkened. This toasting step is crucial as it develops the rich, nutty flavors that will form the base of your taco "meat." Watch carefully to prevent burning, as nuts can quickly go from perfectly toasted to burnt.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the walnuts toast, prepare the cabbage slaw. In a medium bowl, combine the sliced cabbage and julienned carrot. Drizzle with lime juice and olive oil, season with a pinch of salt, and toss well. Set aside to marinate, allowing the acid in the lime to slightly soften the vegetables while maintaining their crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>If making the cashew crema, drain your soaked cashews and place them in a blender with water, lime juice, and salt. Blend until completely smooth and creamy, about 2-3 minutes, stopping to scrape down the sides as needed. The consistency should be similar to sour cream - if it's too thick, add water a tablespoon at a time until you reach the desired consistency. Transfer to a small bowl and refrigerate until ready to use.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the tortillas, combine the masa harina and salt in a large bowl. Slowly add warm water while mixing with your hands until the dough comes together into a smooth, pliable ball that's not sticky or crumbly. The texture should feel similar to playdough. Cover with a damp cloth and let rest for 15 minutes to allow the masa to fully hydrate. This resting period is essential for developing the proper texture in your tortillas.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough rests, prepare the walnut-mushroom filling. Pulse the toasted walnuts in a food processor until coarsely chopped (avoid over-processing into a paste). Heat olive oil in a large skillet over medium heat, then add diced onion. Sauté for 3-4 minutes until translucent, then add minced garlic and cook for another 30 seconds until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the chopped mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and begin to brown. Add the processed walnuts, tomato paste, soy sauce, and all the spices. Mix thoroughly and cook for another 5 minutes, stirring occasionally. The mixture should be moist but not wet. Taste and adjust seasonings as needed. The umami from the mushrooms and soy sauce combined with the toasted walnuts creates a complex, meaty flavor profile without any animal products.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Divide the tortilla dough into 8 equal portions and roll each into a ball. Place a ball between two pieces of parchment paper or plastic wrap and press using a tortilla press (or flatten with a heavy-bottomed pan) to about 15cm in diameter. The tortilla should be thin but not so thin that it tears easily.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Heat a dry cast iron skillet or comal over medium-high heat. When hot, carefully peel the tortilla from the parchment and place it on the hot surface. Cook for about 30 seconds until the edges start to dry out, then flip and cook for another 30 seconds. Flip once more and cook for a final 30 seconds. The tortilla should puff slightly in places - this indicates that you've created the proper layering that gives homemade tortillas their distinctive texture. Place the cooked tortilla in a clean kitchen towel to keep warm and continue with the remaining dough.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To make the tortillas crispy (optional), preheat your oven to 200°C. Drape each tortilla over two bars of an oven rack to create a taco shell shape. Bake for 5-7 minutes until crisp but not browned. This step transforms soft tortillas into crisp taco shells, providing textural contrast to the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Assemble your tacos by filling each tortilla with a generous spoonful of the walnut-mushroom mixture, topped with cabbage slaw, sliced avocado, fresh cilantro, and a drizzle of cashew crema if using. Serve immediately with lime wedges on the side for squeezing over the tacos. The combination of warm filling, cool creamy avocado, and crunchy slaw creates a perfect balance of textures and flavors in every bite.</li></ol>