Skip to main content
    Thrive On

    Celeriac & Walnut Tacos

    Low ProteinVeganVegetarianDiabetes-FriendlyDairy-FreeEgg-FreeNo ShellfishGluten-FreeMexicanSouthwestDinner
    Celeriac & Walnut Tacos
    Low ProteinVeganVegetarianDiabetes-FriendlyDairy-FreeEgg-FreeNo ShellfishGluten-FreeMexicanSouthwestDinner
    4 servings (1 serving = 2 tacos)
    Active time: 25 minutes
    Total time: 25 minutes

    Description

    Fake out your meat-loving family and friends with this fast plant-based taco dinner recipe. Ground toasted nuts and chopped sautéed celeriac yield a texture similar to ground beef, then classic taco seasoning does the rest. If you want a little heat, sprinkle these healthy vegetarian tacos with some minced jalapeño.

    Directions

    1. Toast walnuts in a medium skillet over medium heat until fragrant, about 2 minutes. Pulse in a food processor to coarsely chop. Transfer to a small bowl.
    2. Pulse celeriac in the food processor until chopped into ¼-inch pieces.
    3. Heat oil in the pan over medium heat. Add the celeriac and cook, stirring occasionally, until tender, about 5 minutes. Add the walnuts and garlic and cook, stirring, for 30 seconds. Add chili powder, cumin, crushed red pepper, 1/4 teaspoon salt, onion powder and oregano; cook, stirring, for 30 seconds. Add water and simmer until mostly absorbed but still saucy, 1 to 2 minutes. Remove from heat and cover to keep warm.
    4. Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt.
    5. Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, salsa (or pico de gallo) and cilantro.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories371 cal
    • Total Fat24 g
    • Saturated Fat3 g
    • Cholesterol0 mg
    • Sodium428 mg
    • Carbohydrate Total37.6 g
    • Protein6.8 g
    • Phosphorus284 mg
    • Potassium588 mg
    • Fiber9.4 g
    • Calcium89 mg

    Ingredients

    • ½ cup walnuts
    • 8 ounces celeriac (celery root), peeled and cut into 1-inch pieces
    • 2 tablespoons corn oil
    • 1 clove garlic, finely chopped
    • 1 teaspoon chili powder
    • ¾ teaspoon ground cumin
    • ¼ teaspoon crushed red pepper
    • ¼ teaspoon salt plus a pinch, divided
    • ⅛ teaspoon onion powder
    • ⅛ teaspoon dried oregano
    • ½ cup water
    • ½ cup julienned peeled jicama and/or radishes
    • 1 tablespoon lime juice
    • 8 corn tortillas, warmed
    • 1 ripe avocado, sliced
    • ½ cup fresh salsa or pico de gallo
    • ¼ cup fresh cilantro

    Ingredients

    • ½ cup walnuts
    • 8 ounces celeriac (celery root), peeled and cut into 1-inch pieces
    • 2 tablespoons corn oil
    • 1 clove garlic, finely chopped
    • 1 teaspoon chili powder
    • ¾ teaspoon ground cumin
    • ¼ teaspoon crushed red pepper
    • ¼ teaspoon salt plus a pinch, divided
    • ⅛ teaspoon onion powder
    • ⅛ teaspoon dried oregano
    • ½ cup water
    • ½ cup julienned peeled jicama and/or radishes
    • 1 tablespoon lime juice
    • 8 corn tortillas, warmed
    • 1 ripe avocado, sliced
    • ½ cup fresh salsa or pico de gallo
    • ¼ cup fresh cilantro

    Description

    Fake out your meat-loving family and friends with this fast plant-based taco dinner recipe. Ground toasted nuts and chopped sautéed celeriac yield a texture similar to ground beef, then classic taco seasoning does the rest. If you want a little heat, sprinkle these healthy vegetarian tacos with some minced jalapeño.

    Directions

    1. Toast walnuts in a medium skillet over medium heat until fragrant, about 2 minutes. Pulse in a food processor to coarsely chop. Transfer to a small bowl.
    2. Pulse celeriac in the food processor until chopped into ¼-inch pieces.
    3. Heat oil in the pan over medium heat. Add the celeriac and cook, stirring occasionally, until tender, about 5 minutes. Add the walnuts and garlic and cook, stirring, for 30 seconds. Add chili powder, cumin, crushed red pepper, 1/4 teaspoon salt, onion powder and oregano; cook, stirring, for 30 seconds. Add water and simmer until mostly absorbed but still saucy, 1 to 2 minutes. Remove from heat and cover to keep warm.
    4. Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt.
    5. Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, salsa (or pico de gallo) and cilantro.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
    Download kidney-friendly cookbooks
    Get inspired